Morrocan Lamb Dates
Transport your taste buds to the exotic markets of Marrakech with this Moroccan Lamb Dates recipe, a harmonious blend of tender lamb, warm spices, and naturally sweet dates. Perfect for a dinner that feels both comforting and sophisticated, this dish combines golden onions, aromatic cumin, cinnamon, and turmeric to create a luxurious sauce enriched with chicken broth and tomatoes. Sweet, jewel-like dates and citrusy orange zest add a delightful depth, balanced by a final flourish of fresh cilantro and optional slivered almonds for an added crunch. Serve this slow-cooked masterpiece over fluffy couscous or rice for a complete meal that's bursting with Moroccan flavor. Ready in just over 90 minutes, this recipe is your ticket to a rich and aromatic culinary escape!
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder (cut into 2-inch cubes)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion (finely chopped)
- 4 cloves garlic cloves (minced)
- 1.5 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon turmeric powder
- 2.5 cups chicken broth
- 1 cup diced tomatoes (canned, drained)
- 1 cup dates (pitted and chopped)
- 1 teaspoon orange zest
- 0.25 cup fresh cilantro (chopped, for garnish)
- 0.25 cup slivered almonds (optional, for garnish)
- 4 cups cooked couscous or rice (for serving)
Instructions
Season the lamb cubes with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Brown the lamb in batches (avoid overcrowding the pot) for 3-4 minutes per side. Remove the browned lamb and set aside.
Reduce the heat to medium, add the remaining 1 tablespoon of olive oil to the pot, and sauté the chopped onion until soft and golden, about 5 minutes.
Add the minced garlic, ground cumin, cinnamon, ginger, and turmeric to the pot. Stir for about 1 minute to toast the spices and release their aroma.
Return the browned lamb to the pot, then pour in the chicken broth and diced tomatoes. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the lamb cook gently for 60 minutes, stirring occasionally.
After 60 minutes, add the chopped dates and orange zest to the pot. Stir well and continue cooking, uncovered, for an additional 30 minutes, or until the lamb is tender and the sauce has thickened slightly.
Taste the dish and adjust seasoning with additional salt if needed.
Serve the Moroccan lamb over cooked couscous or rice, garnished with chopped cilantro and slivered almonds, if desired.
Nutrition Facts
Calories |
4229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.9 g | 291% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6059 mg | 263% | |
| Total Carbohydrate | 350.5 g | 127% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 124.2 g | ||
| Protein | 217.3 g | 435% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 555 mg | 43% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 5557 mg | 118% | |
*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.
