You may have read the title and thought there is something wrong with it? Nope! You read right, it’s a lamb tagine with dates and coffee, an of course, more.
- ±1,2 – 1,5kg stewing lamb pieces
- oil for frying
- 2 large onions, roughly cut
- 1 teaspoon garlic, crushed
- 2 teaspoons dried aniseed
- 1 cinnamon stick
- 100gr dates, pitted and sliced in half
- ± 60gr lentils
- 1 tablespoon coffee (strong) in ±250ml hot water
- +-500ml water with a beef stock cube
- salt and pepper
- Heat about 2 tablespoons of coconut oil/regular and fry the meat until sealed and has a beautiful brown colour. Remove and set aside.
- Fry the onion and garlic until translucent.
- Add the meat to the onion and garlic mix and allow to simmer on a medium-low heat and add the spices, dates, lentils and liquids.
- Boil with lid until the meat is tender on a medium to low heat (±1,5 hour). Should be a thick and rich sauce. If too thick too early in the cooking process, add more water.
- Serve with rice.
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