Moroccan Lamb Tagine with Dates and Pearl Onions

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.

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!