Mouthwatering Lamb Tagine Recipe with Sweet Dates and Almonds
A delightful lamb tagine recipe featuring tender lamb, sweet dates, and crunchy almonds, capturing the essence of North African cuisine.
Equipment
- tagine
- - Skillet
- - Cutting board
- - Knife
- Measuring spoons
- - Measuring cup
Ingredients
For the Stew
- 350 g lamb shoulder Main protein for rich flavors
- 150 g onion Adds sweetness and depth
- 2 tbsp rapeseed (canola) oil For sautéing
- 10 cm cinnamon bark Adds warmth and sweetness
- 0.5 tsp ground turmeric For color and flavor
- 1 tsp ground cumin Adds a warm, nutty flavor
- 1 tsp ground coriander Balances sweetness
- 1 tsp dried mint Offers a refreshing contrast
- 0.5 tsp black pepper Adds subtle heat
- 0.5 tsp salt Enhances flavors
For the Sweetness and Texture
- 50 g blanched almonds Adds crunch
- 75 g pitted dates Infuses sweetness
- 1 tsp honey Optional for extra sweetness
- 2 tbsp lemon juice Brightens the dish
For the Sauce
- 75 ml water Forms the sauce base
- fresh parsley For garnish
- zaatar Optional herb mix for serving
Instructions
Preparation
- Peel and thinly slice the onions into half-moons, keeping the pieces uniform for even cooking.
- In a small tagine or skillet, heat the rapeseed oil over low-medium heat.
- Add the cinnamon bark and the sliced onions; cook for about 10 minutes without stirring.
- If using whole dates, pit them and tear into strips.
- Chop the lamb into 1.5-2cm cubes, then combine in a bowl with the blanched almonds and dates.
- Sprinkle the cumin, turmeric, coriander, dried mint, salt, and black pepper over the lamb mixture.
- Mix in the lemon juice and honey, ensuring every piece of lamb absorbs the flavors.
- Transfer the lamb mixture into the pan or tagine, adding water to cover the bottom.
- Cover the tagine or skillet and cook on very low heat for 90 minutes to 2 hours.
- After simmering, uncover, stir gently, and increase the heat for about 5 minutes.
- Serve the lamb tagine garnished with fresh parsley and a sprinkle of zaatar.
Notes
Optional: Serve with fluffy couscous or warm flatbreads to soak up the sauce.