Tajine with Lamb and Dates

Preheat the stove to level 3. Remove the skin from the onions and cut into quarters. Remove the skin from the garlic cloves and chop coarsely. Remove the skin from the carrot and cut into thick slices. Remove parsnip from peel and cut into coarse cubes. Cut meat into cubes. Remove seeds from dates and soak in water if they are extremely dry.

Heat olive oil in a frying pan and brown the meat in batches, using a slotted spoon to shape into the tajine. Next, sauté the carrot, onion and parsnip. Also add to the meat. Sauté paradeis pulp and garlic, extinguish with 300 ml of water and boil the set loose. Put everything in the tajine, sprinkle with spices, salt and pepper, add honey and stir. Close the lid and put the tajine in the stove for 1 hour 20 min.

Add dates to the meat and braise for another 15 min. Coarsely chop the coriander and sprinkle the dish with coriander and sesame seeds.

Tip: Always use aromatic spices to refine your dishes!

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