Lamb Shallot and Date Tajine
Embark on a flavorful journey with this Lamb Shallot and Date Tajine, a tantalizing Moroccan-inspired dish that combines tender, slow-cooked lamb shoulder with sweet Medjool dates and caramelized shallots. Infused with a fragrant medley of warming spices like cinnamon, ginger, cumin, and coriander, this tajine boasts layers of complexity in every bite. A touch of honey adds a delicate sweetness, while fresh cilantro and crunchy slivered almonds provide the perfect finishing touch. Simmered to perfection in a rich, spiced broth, this comforting recipe offers a balance of savory and sweet flavors that pairs beautifully with fluffy couscous or warm crusty bread. Perfect for a cozy family dinner or an impressive main course, this tajine delivers a taste of North African tradition right to your table.
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Recipe Information
Ingredients
- 1.5 pounds boneless lamb shoulder
- 12 shallots
- 1 cup pitted Medjool dates
- 3 tablespoons olive oil
- 4 garlic cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 2 cups chicken broth
- 2 tablespoons honey
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup slivered almonds
Instructions
Cut the boneless lamb shoulder into 1.5-inch cubes and season with salt and black pepper.
Peel the shallots and set them aside. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a heavy-bottomed tajine or Dutch oven over medium-high heat.
Add the lamb in batches, searing on all sides until browned. Remove and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot.
Add the shallots and cook for 5-7 minutes until they begin to caramelize.
Stir in the minced garlic, ground cinnamon, ground ginger, ground cumin, ground coriander, and paprika. Cook for 1 minute until the spices are fragrant.
Return the lamb to the pot and stir to coat it in the spices.
Pour in the chicken broth, ensuring the lamb and shallots are mostly covered. Bring to a simmer.
Reduce the heat to low, cover the tajine or pot, and cook for 90 minutes, stirring occasionally.
After 90 minutes, stir in the dates and honey. Cook uncovered for an additional 20-30 minutes to thicken the sauce.
Taste and adjust seasoning with additional salt and pepper if necessary.
Garnish with fresh cilantro and slivered almonds before serving.
Serve warm with couscous, rice, or crusty bread.
Nutrition Facts
Calories |
3514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 4025 mg | 175% | |
| Total Carbohydrate | 321.0 g | 117% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 237.4 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 618 mg | 48% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 5994 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
