Lamb Tajine with Dates
Transport your taste buds to the heart of Moroccan cuisine with this exquisitely spiced Lamb Tajine with Dates. This slow-cooked masterpiece pairs tender lamb shoulder with a medley of warm spices like cinnamon, cumin, and ginger, creating a robust and aromatic base. Juicy, sweet dates and a drizzle of honey infuse the dish with a delightful sweetness, balanced by the tangy depth of tomatoes and the crunch of toasted almonds. Simmered to perfection, the lamb becomes irresistibly tender, soaking up the rich and flavorful sauce. Garnished with fresh coriander, this tajine is a feast for both the eyes and the palate. Serve it over fluffy couscous or alongside warm flatbread for a truly authentic experience. Perfect for special occasions or comforting family dinners, this dish is a celebration of vibrant flavors and hearty comforts.
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Recipe Information
Ingredients
- 1 kg lamb shoulder, cubed
- 2 tbsp olive oil
- 2 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 0.25 tsp cayenne pepper (optional)
- 500 ml chicken or beef stock
- 400 g canned chopped tomatoes
- 150 g dates, pitted and halved
- 50 g blanched almonds, toasted
- 1 tbsp honey
- 2 tbsp fresh coriander (cilantro), chopped
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Heat 2 tablespoons of olive oil in a large tajine or heavy-bottomed pot over medium heat.
Season the lamb cubes with salt and black pepper, then brown them in batches in the hot oil until golden on all sides. Remove and set aside.
In the same pot, add the chopped onions and cook for 5–7 minutes until softened and slightly golden.
Add the minced garlic and cook for another minute until fragrant.
Stir in the cinnamon, ginger, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1–2 minutes to toast the spices and release their aroma.
Return the browned lamb to the pot and mix well to coat the meat with the spices.
Pour in the stock and canned tomatoes, stirring to combine. Bring the mixture to a gentle simmer.
Cover the tajine or pot with a lid and reduce the heat to low. Allow it to simmer gently for 1.5 hours, stirring occasionally.
After 1.5 hours, add the dates, honey, and toasted almonds to the pot. Stir well and simmer for an additional 20 minutes, uncovered, until the sauce thickens slightly and the lamb is tender.
Taste and adjust seasoning with more salt or pepper if needed.
Garnish with freshly chopped coriander before serving.
Serve hot with fluffy couscous, steamed rice, or warm flatbread.
Nutrition Facts
Calories |
4229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.3 g | 375% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 5419 mg | 236% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 141.1 g | ||
| Protein | 222.6 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 605 mg | 47% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 5386 mg | 115% | |
*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.
