12    Lamb cutlets trimmed of fat
1/2 ts Freshly ground black pepper
1/2 ts Powdered saffron
2    Spanish onions finely chppd
30 g  Butter cut in pieces
2 tb Honey
1 ts Ground cinnamon
2 tb Freshly chopped coriander
2 ts Lemon juice
40 g  Fresh dates pitted
200 g  Blanched almonds toasted
1 tb Sesame seeds toasted

Place cutlets in a greased tagine or ovenproof casserole. Add pepper,
saffron, onion, butter, salt to taste and enough water to cover. Bring
slowly to the boil, cover and simmer for 1.1/2 – 2 hours, or until lamb is
tender, occasionally skimming any fat from the surface. Add the honey,
cinnamon and coriander and cook for 5 mins longer, turning meat. Remove the
cutlets from the dish with a slotted spoon and keep warm. Add lemon juice
to sauce and season to taste with salt and freshly ground black pepper. Add
dates and simmer, uncovered, for 10 mins, or until sauce is reduced and
slightly thickened. Return meat to pan and cook until heated through.
Sprinkle with almonds and sesame seeds.