Step 1

Heat the butter and oil in a tagine (See Note 3), or Dutch oven, heavy casserole baking dish (See Note 4). Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and cook over low heat until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Sauté for 4 minutes.

Step 2

Next pour enough water in to cover the meat and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until meat is tender.

Step 3

Add the dates, apricots and orange peel, stir to mix and cover. Simmer for 20 minutes.

Step 4

Stir in the honey and ras-el-hanout (optional) and simmer another 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, allow to simmer and thicken with lid off for 5 minutes, or add some water if necessary.

Step 5

Top with chopped cilantro and serve along side couscous and bread of choice.

Step 6

Use the Saute setting and melt the butter and oil. Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and cook until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Pour enough water in to cover the meat, close the lid and choose Stew setting.

Step 7

Do a Quick Release and add the dates, apricots, orange zest, honey, ras-el-hanout and choose the Saute setting for 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, choose the Saute setting for another 5 minutes or as needed.

Step 8

Top with chopped cilantro and serve along side couscous and bread of choice.