Moroccan impala tajine

1. Cook unpeeled onions in a medium-sized pot of boiling water for 2 minutes. Drain, rinse under cold water and peel.
2. Heat oil, season impala with salt and pepper and divide into batches. Brown each batch for about 4 minutes.
3. Transfer meat to a bowl after each batch is browned. Return all meat and any juices to pot.
4. Mix in coriander, parsley and spices. Add 250 ml (1 c) water and half the onions. Reduce heat. Cover and simmer until meat is tender, about 1 hour.
5. Transfer meat and onions to bowl. Reserve 3 dates to garnish and add remaining dates and honey to sauce.
6. Simmer sauce for 5 minutes, mashing dates to a coarse purée. Add remaining onions and simmer until almost tender.
7. Mix in remaining 125 ml (1/2 c) water, if necessary, to thin sauce. Return impala mixture to pot and simmer until heated through, about 5 minutes.
8. Season with salt and pepper, and garnish with slivered almonds and reserved dates.