Lamb, Shallot And Date Tajine Recipe

Name: Lamb, Shallot And Date Tajine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/4 lbs leg of lamb, diced; 2 teaspoons ground coriander; 2 teaspoons ground ginger; 1 pinch saffron; 1 tablespoon olive oil; 18 whole shallots, peeled; 4 garlic cloves, crushed; 1 tablespoon all-purpose flour; 1 tablespoon tomato puree; 1 cinnamon stick; 1 pint lamb stock (or chicken stock); 2 tablespoons chopped flat leaf parsley; 2 tablespoons chopped coriander; 1 preserved lemon, rind of, minced; 4 ounces pitted medjool dates, chopped; 1 tablespoon clear honey

Servings: persons

3 1/4 lbs leg of lamb, diced
2 teaspoons ground coriander
2 teaspoons ground ginger
1 pinch saffron
1 tablespoon olive oil
18 whole shallots, peeled
4 garlic cloves, crushed
1 tablespoon all-purpose flour
1 tablespoon tomato puree
1 cinnamon stick
1 pint lamb stock (or chicken stock)
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped coriander
1 preserved lemon, rind of, minced
4 ounces pitted medjool dates, chopped
1 tablespoon clear honey

1
Place the lamb in a bowl and add the ground coriander, ginger, saffron and olive oil.
2
Mix well and leave to marinate for 24 hours.
3
Brown off the lamb and set aside.
4
Fry the shallots until lightly golden then add the garlic and the lamb.
5
Add the flour, tomato puree and cinnamon stick.
6
Stir in the lamb stock and bring to the boil.
7
Cover tightly and simmer gently for 1 1/2 hours.
8
Add the parsley, coriander, lemon rind, dates and honey.
9
Accompaniments Serve with spiced couscous.
10
This sounds like the type of thing that might work well in a crockpot.

1367

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 1/4 lbs leg of lamb, diced, 2 teaspoons ground coriander, 2 teaspoons ground ginger, 1 pinch saffron, and more.

Yes, Lamb, Shallot And Date Tajine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb, Shallot And Date Tajine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions