This heavily Moroccan-inspired braised lamb and date tagine is an incredibly flavorful dish. Gently spiced melt-in-your-mouth lamb chunks are layered with a caramelized spiced honey date sauce and topped with toasted sesame seeds and almonds. Serve with toasted bread and a salad.
Lamb and Date Tagine- Recipe by Hind Kasem @bookofdishes
- 2 pounds boneless lamb shoulder, cubed
- 2 tablespoons butter
- 4 tablespoons olive oil
- 4-6 cloves of garlic, minced
- 4 yellow onion, grated
- 2 cinnamon sticks
- 2 teaspoons ras el hanout (7-spice Arabic seasoning)
- 2 teaspoons ground coriander
- 2 teaspoons ground ginger
- 2 teaspoons kosher salt
- 1 teaspoons black pepper
- ½ teaspoons turmeric
- ½ teaspoons saffron, bloomed
- 1 cup halved Medjool dates
- 2 tablespoons honey
- 1 teaspoons ground cinnamon
- 2 tablespoons toasted sesame seeds.
- ¼ cup fried almonds, garnish
- ¼ cup chopped cilantro, garnish
- Trim lamb of all excess fat and silver skin. Clean lamb and cut into two-inch cubes.
- Finely grate onions and garlic using a grater or a food processor.
- Place saffron threads in warm water and allow it to bloom.
- Add lamb to bowl and coat with grated onion, garlic, spices, and bloomed saffron. Mix well and marinate for at least two hours to maximize the flavor.
- In a large pot, heat butter and olive oil. Saute marinated lamb until browned.
- Cover browned lamb pieces with water and bring to a boil on medium high heat.
- Reduce to medium low heat and allow to simmer with the lid on for an hour and half, or until the lamb is fork tender.
- Remove the pits from dates and cut in half. Set aside.
- In a small pot, add date halves, honey, cinnamon and all reserved sauce from the lamb.
- Cook the sauce on medium high heat until the sauce reduces to a thick gravy.
- On a serving dish, arrange lamb so it is spaced out slightly.
- Top with spiced honey date sauce and caramelized date halves.
- Garnish with toasted sesame seeds, fried almonds and cilantro.
Cooking time: 2 hours
Cook’s note: Hind Kasem uses Joolies Medjool dates in this recipe.