Lamb Eggplant Tagine with Dates and Tamarind

• 1 lb. lamb stew meat, lg. dice
• 1 lg. yellow onion, julienned
• 1 sm. eggplant, lg. dice
• 12 to 16 dates, pitted
• 12 tamarind pods, peeled (or use tamarind paste)
• 1 clove garlic, minced
• 1 tbsp. fresh ginger, minced
• 1 cup stock (lamb, veal
• beef)
• 1-1/2 cup water
• 1 tsp. harissa
• 1 tsp. fresh ground coriander
• 1 fresh ground cardamom pod
• Olive oil for sauteing
• Salt and pepper

1. Add peeled tamarind pods to water in a sauce pan and cook over medium heat until water is dark and has reduced by about one third.
2. Strain and reserve.
3. Heat tagine or saute pan over medium-high heat.
4. Season lamb and saute, uncovered.
5. When lamb has browned on all sides, remove from pan and set aside.
6. Add eggplant and saute until browned, remove and set aside.
7. Add onion and saute until soft, then add garlic and ginger.
8. Saute another minute or so then add stock and tamarind liquid.
9. Bring to a simmer over low heat then add lamb back to pan.
10. Simmer, covered for about 35-45 minutes until lamb is very tender.
11. Add eggplant, harissa, dates and spices and simmer until eggplant is cooked through, about five minutes.
12. Adjust seasoning to taste and serve.

lamb stew meat, yellow onion, eggplant, dates, tamarind pods, clove garlic, fresh ginger, stock, beef, water, harissa, fresh ground coriander, ground cardamom, olive oil, salt

Taken from www.foodgeeks.com/recipes/19547 (may not work)