Pomegranate and Date Lamb Tagine from Closet Cooking
(makes 4 servings)

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

1. Heat the oil in a large pan.
2. Add the lamb, brown on all sides and set aside.
3. Heat the oil in a large pan.
4. Add the onion, and saute for 3 minutes.
5. Add the garlic and ginger and saute until fragrant, about a minute.
6. 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.
7. Remove from heat and mix in the mint and parsley.
8. Serve garnished with pistachios and pomegranate.