Let's face it, chez CC, we are crazy but not insane. There is a massive difference. We recognize the limits of our ambition.
This dish is a classic of Moroccan cooking and it is great in winter. It needs to be made in a tagine ideally. The lamb is organic, the almonds were peeled by hand, the dates are authentic. The pita, however, at the right comes from Astoria. As we said, we're crazy but not insane. We can't do everything.
This is a rich winter dish. It takes time, effort and excellence of ingredients. Ironically, it's not hard. You throw everything into the tagine and then the dish makes itself while you enjoy a soothing drink.
It's medieval-ness should be obvious. The combination of meat and nuts, sweet and savory in the same dish gives it away on the first reading.
1 lb lamb (cut into chunks)
1 large carrot (cut into large chunks)
1 onion (diced fine)
2 cloves garlic (minced)
1/3 tsp. dried ginger
1 stick cinnamon
2 tbsp. ras el hanout
1/3 cup blanched almonds
1/3 cup dates (pitted and quartered)
1/3 cup dried apricots
6 cups water
pinch of saffron
In a tagine, heat up some butter and fry the onions and garlic. Add the lamb but fry it just for a minute. Add everything except the saffron and let cook at a low heat until tender (roughly 40 minutes.)
Add the saffron. Stir and serve.