Preparation:
Place cutlets in a greased tagine or ovenproof
casserole. Add pepper, saffron, onion, butter, salt to
taste and enough water to cover. Bring slowly to the
boil, cover and simmer for 1.1/2 - 2 hours, or until
lamb is tender, occasionally skimming any fat from the
surface. Add the honey, cinnamon and coriander and cook
for 5 mins longer, turning meat. Remove the cutlets from
the dish with a slotted spoon and keep warm. Add lemon
juice to sauce and season to taste with salt and freshly
ground black pepper. Add dates and simmer, uncovered,
for 10 mins, or until sauce is reduced and slightly
thickened. Return meat to pan and cook until heated
through. Sprinkle with almonds and sesame seeds. |
