Lamb Tagine with Dates
- 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
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.
See our Terms of Service.
- 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