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Lamb Tagine with Dates

Serves 6
Time 2 hr 40 min
Tender seasoned lamb seasoned joins chickpeas, dates, oranges and almonds in this classic Moroccan dish. "Tagine" refers to slowly simmered meat, fish and vegetable dishes that have both a sweet and savory flavor. Serve this lamb tagine over couscous for a complete, delicious meal.
Special Diets:
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 large yellow onion, coarsely chopped
  • 2 cups low-sodium vegetable broth
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon crushed saffron threads
  • 8 ounces pitted dates, quartered
  • 1 (15.0-ounce) can garbanzo beans (also called chickpeas), rinsed and drained
  • 2 tablespoons honey
  • 2 oranges, peeled and cut into sections (optional)
  • 1/4 cup sliced almonds, toasted (optional)
  • 1 1/2 cup couscous, prepared according to package directions
Method

Heat the oil in a heavy Dutch oven over medium high heat. 

Season lamb with salt and pepper. 

Working in batches, add lamb and cook, searing until just brown, about 4 minutes per batch. 

Using a slotted spoon, transfer each batch of lamb to a bowl. 

Add onions to the Dutch oven and cook until tender, about 4 minutes. 

Mix in broth, parsley, cilantro, cinnamon, ginger and saffron. 

Return the lamb with its juices to the Dutch oven and bring to a rolling simmer. 

Cover, reduce the heat to low, and simmer until lamb is tender, about 1 1/2 hours.

Add dates, chickpeas, and honey to lamb mixture and stir to incorporate. 

Simmer until heated through, about 15 minutes. 

Transfer to a deep platter and garnish with oranges and almonds, if you like. 

Serve spooned over the couscous.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons extra-virgin olive oil
  • 3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 large yellow onion, coarsely chopped
  • 2 cups low-sodium vegetable broth
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon crushed saffron threads
  • 8 ounces pitted dates, quartered
  • 1 (15.0-ounce) can garbanzo beans (also called chickpeas), rinsed and drained
  • 2 tablespoons honey
  • 2 oranges, peeled and cut into sections (optional)
  • 1/4 cup sliced almonds, toasted (optional)
  • 1 1/2 cup couscous, prepared according to package directions