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Lamb and date tagine
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Prep Time:
30 minutes
Cook Time:
205 minutes
Total Time:
235 minutes
Slow-cooked tender meat infused with aromatic spices and sweet dried fruit for a flavorful twist on a classic dish.
Ingredients:
  • 10.00 gm sweet paprika
  • 5.00 gm ground cumin
  • 2.50 gm ground ginger
  • 1 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 1.5 kg boneless lamb shoulder, fat trimmed, cut into 5cm pieces
  • 625ml (2 1/2 cups) chicken style liquid stock
  • 2 tomatoes, coarsely grated
  • 1 large brown onion, coarsely grated
  • 4 garlic cloves, crushed
  • 28.60 gm honey
  • 1 x 2cm cinnamon stick
  • Large pinch of saffron threads
  • 85g (1/2 cup) dried apricots
  • 85g (1/2 cup) pitted dates, sliced
  • 25g (1/4 cup) flaked almonds
  • 82.50 ml fresh coriander sprigs
  • Cooked couscous, to serve
Instructions:
  • In a glass or ceramic bowl, mix paprika, cumin, ginger, ground coriander, and cayenne pepper. Season with pepper, then add the lamb and toss to coat thoroughly. Refrigerate covered overnight to marinate.
  • Preheat the oven to 180°C. Place the flavorful lamb mixture into a large ovenproof dish. Add in the stock, tomato, onion, garlic, honey, cinnamon, and saffron. Bake covered for 2 1/2 hours until the lamb is nearly tender.
  • Mix in the apricots and dates, then generously season with salt. Bake uncovered for 45 minutes, or until the sauce thickens and the lamb becomes tender.
  • Toast the almonds in a large frying pan over medium heat for 3 minutes until golden brown. Allow them to cool before proceeding.
  • Transfer the flavorful lamb mixture to a serving dish, then generously sprinkle it with fresh coriander sprigs and crunchy almonds. Serve alongside fluffy couscous for a delicious meal.

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