Pomegranate and Date Lamb Tagine

Ingredients

• 0.5 teaspoon cayenne pepper 
• 0.5 teaspoon cinnamon 
• 1 teaspoon cumin 
• 0.5 cup dates pitted coarsely chopped ( and )
• 2 cloves garlic chopped ()
• 1 tablespoon ginger grated ()
• 1 tablespoon harissa 
• 1 pound lamb loins cubed ()
• 0.3 cup mint leaves chopped ()
• 1 tablespoon oil 
• 2  onions sliced ()
• 1 teaspoon paprika 
• 0.3 cup parsley chopped ()
• 0.3 cup pistachios chopped ()
• 0.3 cup pomegranate 
• 2 cups pomegranate juice 
• 0.3  simple preserved lemons rinsed sliced (pith removed, and peel and )
• 1 pinch saffron threads 
• 4 servings salt and pepper to taste
• 0.5 teaspoon turmeric 

Equipment

• frying pan

Directions

1. Heat the oil in a large pan over medium-high heat, add the lamb, brown on all sides and set aside.
2. Heat the oil in the pan, add the onion and saute for 3 minutes.
3. Add the garlic and ginger and saute until fragrant, about a minute.
4. Add the pomegranate juice, preserved lemon, dates, harissa, paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper, cover and simmer until the lamb it tender about 2-3 hours.
5. Remove from heat and mix in the mint and parsley.
6. Serve garnished with pistachios and pomegranate.