Recipe: Lamb Tagine with Honeyed Dates

Lamb Tagine with Honeyed Dates 250 g shoulder lamb (cut into 4cm cubes) ½ onion (coarsely grated) 1 clove garlic (crushed) 2 tbsp olive oil pinch dried chilli flakes pinch ground ginger pinch ground cumin

Lamb Tagine with Honeyed Dates

  • 250 g shoulder lamb (cut into 4cm cubes)
  • ½ onion (coarsely grated)
  • 1 clove garlic (crushed)
  • 2 tbsp olive oil
  • pinch dried chilli flakes
  • pinch ground ginger
  • pinch ground cumin
  • pinch paprika
  • black pepper
  • 1 tin tomatoes (peeled and diced)
  • ½ cinnamon stick
  • 2 tsp fresh coriander leaves (chopped)
  • 6 large dates (pitted)
  • 3 tsp clear honey
  • 20 g almonds (toasted and blanched)
  1. Place the lamb in a large bowl and cover with grated onion, crushed garlic, oil, chilli flakes, ginger, cumin, paprika and plenty of ground black pepper

  2. Stir to coat the meat and leave to marinate for at least 2 hours or, even better, overnight

  3. Preheat oven to 160°C

  4. Heat a frying pan and add the lamb in batches to brown evenly

  5. Transfer to a large tagine or casserole dish

  6. Place the remainder of the marinade into the frying pan and cook for 2-3 minutes

  7. Once completed, add the marinade to the casserole dish, along with the tomatoes, cinnamon stick and half of the fresh coriander

  8. Mix well, cover and cook for approximately 45 minutes

  9. Place the dates in a small saucepan with the honey and just enough water to cover

  10. Allow to simmer for about 5 minutes, then add the contents of the saucepan to the casserole dish and leave to cook for a further 10 minutes

  11. Sprinkle the remaining fresh coriander leaves on top and serve with couscous, toasted almonds and apricots

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