Date and Almond Lamb Taji Pot

Ingredients

• Lamb: 500 grams (cut into pieces)

• Dates: 10 - 12 (pitted)

• Almonds: 1/2 cup (peeled)

• Onions: 2 (chopped)

• Garlic cloves: 3 - 4 (chopped)

• Carrots: 2 (cut into pieces)

• Cumin powder: 2 teaspoons

• Turmeric powder: 1 teaspoon

• Sweet paprika powder: 1 teaspoon

• Salt: 1 teaspoon

• Black pepper powder: 1/2 teaspoon

• Olive oil: 1 tablespoon

• An appropriate amount of water or lamb broth

• Fresh coriander (used for decoration)

• Tea rubs: 3- 5g

Instructions

1. Cut the lamb into medium-sized pieces and marinate with salt and black pepper for 15-20 minutes.

2. Heat olive oil in a tagine or heavy-bottomed pot and add chopped onion and garlic. Sauté until onion turns translucent.

3. Add cumin, turmeric and sweet paprika and stir well to release the flavor of the spices.

4. Add the marinated lamb pieces to the pot and fry until all sides turn golden brown.

5. Add the diced carrots and stir well.

6. Add pitted dates and peeled almonds and stir well.

7. Add enough water or lamb stock to cover the ingredients. Cover the pot and simmer on low heat for 1.5-2 hours, until the lamb is very soft. If using a tagine, no additional water is needed during the stewing process.

8. Adjust the amount of salt and pepper to taste.

9. Garnish with fresh coriander and serve.