*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    Lamb cutlets trimmed of fat
      1/2   ts           Freshly ground black pepper
      1/2   ts           Powdered saffron
    2                    Spanish onions finely chppd
   30       g            Butter cut in pieces
    2       tb           Honey
    1       t            Ground cinnamon
    2       tb           Freshly chopped coriander
    2       ts           Lemon juice
   40       g            Fresh dates pitted
  200       g            Blanched almonds toasted
    1       tb           Sesame seeds toasted
   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.
                    - - - - - - - - - - - - - - - - - -