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Lamb and Date Tagine

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Melt in the mouth Lamb, plump and sweet dates with the spicy warmth of ras el hanout. The flavours of Marrakech in this simple and delicious recipe.

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Rate this recipe 2.3/5 (89 Votes)

Ingredients

  • 700g Leg of Lamb (Diced)
  • 150g Medjool Dates
  • Handful of Dried Apricots
  • 2 Onions (Sliced)
  • 1 Clove Garlic (Diced)
  • 2 Tbsp Ras el Hanout
  • Good splash of Red Wine
  • 300ml Lamb Stock
  • 1/2 Tsp Cumin
  • 1/4 tsp Turmeric
  • Fresh Coriander to garnish
  • Salt
  • 2 Tbsp Olive Oil

Details

servings 4
Level of difficulty Easy
Preparation time 10mins
 Cooking time 90mins
 Cost Average budget

Preparation

Step 1

Place Olive Oil in Tagine or Casserole dish and gently fry over a medium heat until soft and golden. (See tips)

Step 2

Add Garlic and cook for a further minute. Remove onions and garlic to a plate.

Step 3

Increase the heat and add Lamb to the Tagine, season with salt and fry until browned.

Step 4

Return the onions and garlic to the lamb. Add all of the spices and gently fry for 1 minute. (See tips)

Step 5

Increase the heat. Add red wine and reduce by half, then add the stock, dates and apricots. Bring to a simmer.

Step 6

Place lid on Tagine and cook on the lowest possible flame for 1 1/2 - 2 hours until the lamb is tender. Stir occasionally.

Step 7

Garnish with fresh coriander and serve with couscous.

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Step 1 - A pinch of salt always helps this process as it draws out the moisture.
Step 4 - Be careful that the spices don't burn. Powdered spices can catch easily.

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Wow! This looks incredible!

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