A tagine is a traditional North African dish named after the clay pot it is classically cooked in.  This Moroccan tagine uses cubes of tender lamb and flavors the lamb with a mixture of saffron threads, cinnamon and ginger.  The lamb cooks slowly for about an hour and then is coated in a simple sauce made from a touch of honey and rich tasting, crushed, pitted dates.  The dates dissolve into a thick sauce that coats each cube of lamb perfectly.  A decadent Moroccan dish that I like to pair with a quick saute of kale studded with another common Moroccan flavor, preserved lemons.

(To view this recipe, click on the following link: http://www.epicurious.com/recipes/food/views/moroccan-lamb-tagine-with-dates-and-pearl-onions-361)

Tagged: almonds, Bon Appetit, dates, ground cinnamon, ground ginger, honey, lamb, lamb tagine, Moroccan, pearl onions, saffron, saffron threads