This Moroccan lamb tagine with dates blends tender lamb, sweet dried fruits, and warm spices into a luxurious and comforting dish. Slow-cooked to perfection, it brings the rich culinary heritage of North Africa to your dinner table. Moroccan lamb tagine with dates is ideal for a special family dinner or when you want to impress guests with minimal effort.
Why You’ll Love This Recipe
It’s sweet, savory, and packed with flavor. You can prepare it in advance and simply reheat it before serving. The ingredients are simple, but the final result tastes gourmet. Perfect for holidays, gatherings, or slow weekend meals. Serve it with couscous for a satisfying, well-rounded dish.
Recipe Origins
Lamb tagine is a classic Moroccan dish deeply rooted in Berber cuisine. Traditionally slow-cooked in an earthenware pot called a tagine, this version uses dates and almonds to bring out the sweet-savory contrast that defines many Moroccan recipes. Saffron and ginger add aromatic depth, while the final touch of fresh coriander brings brightness.
Nutrition Information
Calories: 510
Fat: 28g
Carbohydrates: 28g
Protein: 38g
Sodium: 520 mg
Quick Facts
Preparation Time: 15 min
Cooking Time: 70 min
Servings: 2
Difficulty: ⭐⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use a covered skillet over low heat or microwave gently to preserve the tenderness of the meat. This tagine can also be frozen for up to one month.
Serving Suggestions
Serve over fluffy couscous or basmati rice. Add a side of steamed vegetables or a cucumber salad. For more traditional flair, garnish with lemon zest, olives, or a spoon of harissa on the side.
Common Mistakes
Skipping the saffron: It adds subtle depth and aroma
Using lean meat: Lamb with a bit of fat ensures tenderness
Boiling instead of simmering: Toughens the meat
Adding dates too early: May over-soften and dissolve
Recipe Variations
No Dates: Swap with dried apricots or prunes
Nut-Free: Omit almonds or use pumpkin seeds
Spicier: Add a pinch of cayenne or chili flakes
Citrusy: Add preserved lemon for brightness
Frequently Asked Questions
Can I make this in a slow cooker?
Yes! Brown the lamb first, then add all ingredients and cook on low for 6–7 hours.
Do I have to use saffron?
It’s recommended, but you can substitute with a pinch of turmeric and a dash of cinnamon for color and aroma.
Can I double this recipe?
Absolutely, just use a larger pot and increase simmering time slightly to ensure even cooking.
Ingredients
- 300g lamb leg, cubed
- 2 tbsp whole almonds
- 20 dried dates
- 1 onion
- 1 garlic clove
- ½ tsp ground turmeric
- ½ tsp ground ginger
- ¾ cup water (about 20cl)
- 4 saffron threads
- 4 tbsp vegetable oil
- 10g butter
- 2 sprigs fresh coriander
- Salt
Instructions
1- Dice the onion and press the garlic into a paste
2- Cut the lamb into cubes if not already prepped
3- Heat oil in a heavy pot and sear the lamb for 5 minutes on high heat, turning to brown all sides, then set aside
4- Discard excess fat from the pot but keep the flavorful bits
5- Add butter, onion, garlic, turmeric, ginger, and a pinch of salt; sauté for 5 minutes
6- Steep saffron in hot water for a few minutes
7- Return the lamb to the pot along with dates and almonds
8- Pour in saffron water, scrape up the browned bits, cover, and reduce heat
9- Simmer for 1 hour until the lamb is tender and the sauce is reduced
10- Top with chopped coriander before serving
