Moroccan Lamb Tagine with Dates and Pearl Onions Recipe

Name: Moroccan Lamb Tagine with Dates and Pearl Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces pearl onions; 2 tablespoons vegetable oil; 3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces; 5 tablespoons chopped fresh parsley; 1/4 cup chopped fresh cilantro; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/8 teaspoon crushed saffron threads; 1 1/2 cups (about) water; 8 ounces pitted dates; 2 tablespoons honey; 2 tablespoons slivered almonds, toasted

Servings: persons

10 ounces pearl onions
2 tablespoons vegetable oil
3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces
5 tablespoons chopped fresh parsley
1/4 cup chopped fresh cilantro
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon crushed saffron threads
1 1/2 cups (about) water
8 ounces pitted dates
2 tablespoons honey
2 tablespoons slivered almonds, toasted

1
Cook onions in medium pot of boiling water 2 minutes.
2
Drain, rinse under cold water and peel.
3
Heat vegetable oil in heavy large dutch oven over medium-high heat.
4
Working in batches, season lamb with salt and pepper, add to Dutch oven and brown, about 4 minutes per batch.
5
Using slotted spoon, transfer lamb to bowl after each batch is browned.
6
Return all lamb and any juices to Dutch oven.
7
Mix in chopped fresh parsley, chopped cilantro, ground cinnamon, ginger and saffron.
8
Add 1 cup water and 1/2 cup pearl onions.
9
Reduce heat to medium-low.
10
Cover and simmer until lamb is tender, about 1 hour.
11
Using slotted spoon, transfer lamb and pearl onions to bowl.
12
Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven.
13
Simmer sauce 5 minutes, mashing dates to coarse puree with back of fork.
14
Add remaining pearl onions and simmer until almost tender, about 5 minutes.
15
Mix in remaining 1/2 cup water if necessary to thin sauce.
16
Return lamb mixture to Dutch oven; simmer until heated through about 5 minutes.
17
Season tagine to taste with salt and pepper.
18
Transfer to platter.
19
Top with slivered almonds and reserved dates.

1175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 10 ounces pearl onions, 2 tablespoons vegetable oil, 3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces, 5 tablespoons chopped fresh parsley, and more.

Yes, Moroccan Lamb Tagine with Dates and Pearl Onions 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.

Moroccan Lamb Tagine with Dates and Pearl Onions

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