Savory Lamb Tagine Recipe with Dates for Cozy Nights
This easy lamb tagine recipe combines tender lamb with the sweetness of dates, making it a must-try dish for chilly nights.
Equipment
- tagine or large skillet
Ingredients
For the Tagine
- 350 g Lamb Choose a fattier cut such as lamb shoulder for best flavor.
- 150 g Onion Finely sliced.
- 2 tablespoons Rapeseed Oil Olive oil is a good substitute.
- 10 cm Cinnamon Bark Remove before serving.
- 0.5 teaspoon Ground Turmeric
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Dried Mint Use fresh mint as a garnish for freshness.
- 0.5 teaspoon Black Pepper Adjust according to spice preference.
- 0.5 teaspoon Salt
For the Sweet Elements
- 50 g Blanched Almonds Adds crunch; roasted almonds work well.
- 75 g Pitted Dates Delivers natural sweetness.
- 1 teaspoon Honey Optional if less sweetness is preferred.
- 2 tablespoons Lemon Juice Fresh juice is best.
For Simmering
- 75 ml Water Adjust quantity for desired sauce thickness.
For Garnishing
- Fresh Parsley Adds vibrancy.
- Za’atar Optional for added flavor.
Instructions
How to Make Lamb Tagine
- Slice Onions: Peel and slice the onions into half-moon shapes.
- Heat Oil: In a tagine or large skillet, heat rapeseed oil over low to medium heat.
- Cook Onions: Add the cinnamon bark and sliced onions; cook undisturbed for about 10 minutes.
- Prepare Dates: While the onions are cooking, pit and tear the dates into strips.
- Cube Lamb: Cut the lamb into 1.5-2cm cubes; add the prepared dates and blanched almonds.
- Season Well: Sprinkle cumin, turmeric, coriander, dried mint, salt, and black pepper over the lamb.
- Add Honey and Lemon: Drizzle lemon juice and honey over the seasoned lamb mixture.
- Simmer: Transfer the lamb mixture into the pan, adding water to cover the bottom.
- Cover and Cook: Place a lid on the tagine or skillet, reduce the heat, and simmer gently for 90 minutes to 2 hours.
- Uncover and Stir: After simmering, uncover the dish and stir gently; increase heat for about five minutes.
- Garnish and Serve: Serve hot, garnished with fresh parsley and a sprinkle of za’atar.
Notes
Perfect for chilly evenings, this tagine warms you from the inside out.