Moroccan Lamb Tagine With Dates

Name: Moroccan Lamb Tagine With Dates
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 6 servings
Cuisine: Moroccan,African
Ingredients: 2 pounds 3 ounces tender lamb, or beef, cut into 2- or 3-inch pieces; 2 medium onions, grated; 3 cloves garlic, pressed or finely chopped; 1 teaspoon salt; 1 teaspoon ground ginger; 1 teaspoon freshly ground black pepper; 1/2 teaspoon saffron threads, crumbled; 1/2 teaspoon turmeric; 1/4 teaspoon white pepper, optional; 1/4 teaspoon ras el hanout, optional; 1 cinnamon stick, for the meat; 1/4 cup olive oil; 1/4 cup vegetable oil, or butter; 2 1/2 cups water; 1 small handful cilantro sprigs, tied into a bouquet; 1 1/2 cups medjool dates; 2 tablespoons sugar, or honey; 1 1/2 teaspoons ground cinnamon, for the syrup; 1 tablespoon toasted sesame seeds, optional; Handful fried almonds, optional

A traditional Moroccan lamb tagine combines sweet and spicy flavors from a cinnamon and honey syrup, topped with dates.

⭐ 4.2 (30 reviews) Prep: 15 minCook: 70 minTotal: 85 minYields: 6 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Moroccan African

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Brown the lamb, onions, garlic, spices, and oils in a large pot.
Stir in 2 1/2 cups water and cilantro, then bring to a rapid simmer.
While simmering, pit the dates and cook them separately in a small pot with any reserved meat liquids, sugar, and ground cinnamon for 5 to 10 minutes until a thick syrup forms.
Plate the lamb and sauce, then top with the date syrup mixture.
Optionally, garnish with sesame seeds or fried almonds.

Nutritional Info (per serving)

Calories: 787 kcal

Carbohydrate: 37 g

Cholesterol: 160 mg

Fiber: 4 g

Protein: 42 g

Saturated Fat: 17 g

Sodium: 513 mg

Sugar: 29 g

Fat: 53 g

Unsaturated Fat: 0 g