SC - Tagine of Lamb, Fresh Dates, and Honey was Re: Roast beef

[Kerri Canepa]

Balthazar,

>Off topic:  My very good lady friend recently ate at the El Morroco 
>restaurant in San Ramon, and had a dish of lamb chops in a honey, date and 
>almond sauce.  She raves about it, and I would like to reproduce this for 
>her.  If anyone has eaten there, or has a recipe similar to the one prepared 
>at the restaurant, please get in touch with me.

This isn't period by any stretch of the imagination and may not be exactly what
your friend ate but it's the closest recipe I could find. It's from a cookbook
series called Stand Up and Flip Over Cookbooks - Morocco.

Tagine of Lamb, Fresh Dates and Honey

2 lbs boneless lamb shoulder, cut into 1 1/2 inch chunks
6 tbsp butter
pinch powdered saffron or 2 tbsp saffron liquid
1 cinnamon stick
1 large onion, peeled and finely chopped
1/4 tsp freshly ground black pepper
salt
vegetable oil for frying
1/2 cup blanched almonds
1/2 tsp ground cinnamon
1 1/2 tbsp honey
1/2 lb fresh dates, washed
1 tbsp sesame seeds

Put the meat in a pan with the butter, saffron, cinnamon stick, onion, black
pepper, and salt. Barely cover the meat with water, cover the pan, and bring to
a boil. Turn down the heat and simmer gently for about 1 to 1 1/2 hours,
stirring occasionally. Add more water if it dries out too much while cooking,
stirring each time.

Meanwhile, heat the oil and fry the almonds until they are brown, then drain
them on paper towels and set aside. Toast the sesame seeds in a moderate oven
(350 degrees F) until they are golden-brown and set aside.

Add the ground cinnamon and the honey to the meat. Continue to cook, covered,
for a further 20 to 30 minutes, or until the meat is very tender.

Remove the meat from the pan, place it in a serving dish and keep it warm,
loosely covered with foil, in a very low oven.

Add the dates to the sauce in the pan and cook gently for about 10 to 12
minutes. Spoon the dates and the sauce over the meat. Scatter the almonds and
sesame seeds over the top and serve.

Note: I haven't made this dish but like most recipes in this cookbook, it sures
sounds nummy.

Cedrin
Princess Oertha
T-minus 7 days and counting