Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Lamb cutlets trimmed of fat
     1/2  Teaspoon      Freshly ground black pepper
     1/2  Teaspoon      Powdered saffron
   2                    Spanish onions finely chopped
  30      grams         Butter cut in pieces
   2      Tablespoon    Honey
   1      Teaspoon      Ground cinnamon
   2      Tablespoon    Freshly chopped coriander
   2      Teaspoon      Lemon juice
  40      grams         Fresh dates pitted
 200      grams         Blanched almonds toasted
   1      Tablespoon    Sesame seeds toasted

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.