Tajine with Lamb and Dates

Peel onion and cut into small pieces. Cut lamb into rather small cubes. Lamb and onions in a saucepan or possibly a special tajine cooking vessel form. Cover with water, season with saffron, salt, pepper and cinnamon. Add butter and simmer on low heat with the lid closed, adding a little water in between if necessary. For the couscous, bring water to a boil, add couscous and cook for about 2 minutes. Add a little butter and cook at low temperature for 20 minutes. When the meat is cooked soft, mix in honey and juice of one lemon, then remove the meat. Add dates and a little water to the sauce form. Put the meat back into the pot and warm it up a little bit. Form a couscous ring in the center of the plate. Fill up the center with the tajine, sprinkle the sliced almonds on top.

dry white wine

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