Tagine of Lamb with Dates and Almonds Recipe

Name: Tagine of Lamb with Dates and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds boned shoulder or neck fillet of lamb; 1/2 stick (4 tablespoons) butter or 1/2 cup sunflower oil; 2 onions, finely chopped; 1/2 teaspoon saffron threads; 1/2 teaspoon ground ginger; Salt and plenty of black pepper; 1 cinnamon stick; 1 to 2 tablespoons clear honey (optional); 1 teaspoon ground cinnamon; 1 3/4 cups dates, pitted; To garnish: 1/2 cup blanched almonds; 3 tablespoons sesame seeds (optional)

Servings: persons

3 pounds boned shoulder or neck fillet of lamb
1/2 stick (4 tablespoons) butter or 1/2 cup sunflower oil
2 onions, finely chopped
1/2 teaspoon saffron threads
1/2 teaspoon ground ginger
Salt and plenty of black pepper
1 cinnamon stick
1 to 2 tablespoons clear honey (optional)
1 teaspoon ground cinnamon
1 3/4 cups dates, pitted
To garnish: 1/2 cup blanched almonds; 3 tablespoons sesame seeds (optional)

1
Trim any excess fat from the lamb and cut into 6 or 8 pieces.
2
Heat the butter or 3 tablespoons oil in a large pan, put in the meat, and brown it lightly all over.
3
Take out the meat, put in the onions and cook, stirring, until they begin to color.
4
Stir in the saffron and ginger and return the meat to the pan.
5
Add salt and pepper and the cinnamon stick.
6
Cover with water and simmer, covered, for 1 1/2 to 2 hours, or until the meat is very tender, turning the pieces occasionally.
7
Take out two pieces of meat in order to make room in the pan, stir in the honey, if using, and the ground cinnamon and more pepper (it needs plenty to counterbalance the sweetness).
8
Move the meat around so the honey and cinnamon is spread around and then return the two pieces of meat.
9
Cook until the sauce is reduced, turning the meat over as you do.
10
Add the dates and cook 5 to 10 minutes more.
11
Fry the almonds in the remaining tablespoon of oil until lightly golden.
12
Leave whole or coarsely chop, and sprinkle over the meat when serving, adding lightly toasted sesame seeds, if you like.
13
Stuff the pitted dates with walnut halves.
14
In this case, omit the almonds and sesame seeds.

1244

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 pounds boned shoulder or neck fillet of lamb, 1/2 stick (4 tablespoons) butter or 1/2 cup sunflower oil, 2 onions, finely chopped, 1/2 teaspoon saffron threads, and more.

Yes, Tagine of Lamb with Dates and Almonds 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.

Tagine of Lamb with Dates and Almonds

How did you like this recipe?

Frequently Asked Questions