Lamb Tagine with Dates

Ingredients

• 1.5 kg (3.3 lb)lamb shoulder, chunks
• 2onions, sliced
• 1 tspginger
• 1 tspcinnamon
• 1 tspturmeric
• 250 g (9 oz)pitted dates
• 1 tbsphoney — optional
• 80 g (3 oz)almonds, toasted
• 3 tbspolive oil
• to finishsesame seeds
• 1 1/2 tspsalt

Method

1. In a large, heavy-bottomed pot or tagine, heat 3 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the lamb shoulder chunks, ensuring they are in a single layer for even browning. Sear the lamb on all sides until a deep golden brown crust forms. This step develops flavor and locks in juices.
2. Reduce the heat to medium and add the sliced onions to the pot with the lamb. Stir in 1 teaspoon each of ginger, cinnamon, and turmeric, and 1 1/2 teaspoons of salt. Cook, stirring occasionally, until the onions are soft and translucent, and the spices are fragrant. This allows the spices to bloom and infuse the meat and onions.
3. Pour enough water into the pot to come halfway up the sides of the lamb. Bring the mixture to a gentle simmer, then cover the pot with a lid. Reduce the heat to low and let it cook for 1 hour and 20 minutes, stirring occasionally. The lamb should become tender and the liquid should reduce slightly, concentrating the flavors.
4. Uncover the pot and add 250 g (9 oz) of pitted dates and 1 tablespoon of honey. Stir gently to combine, ensuring the dates are submerged in the liquid. Continue to cook uncovered for about 15 minutes, or until the sauce thickens to a syrupy consistency and the dates are plump and glossy. The sweetness should balance the savory elements without overpowering them.
5. Once the sauce has reached the desired consistency, scatter 80 g (3 oz) of toasted almonds over the top. Sprinkle with sesame seeds to finish. Serve the tagine hot, accompanied by crusty bread to soak up the rich, flavorful sauce. The dish should have a harmonious blend of tender lamb, sweet dates, and crunchy almonds.