Wednesday, October 14, 2020

Moroccan Lamb Tagine


Moroccan Lamb Tagine

Do something different for your weekday family dinner. Serve something exotic and yet easy to make at home. This amazingly tasty Moroccan lamb tagine is the perfect hot casserole for a cold day.


  • 1 cinnamon stick
  • 1/2 teaspoon of black pepper
  • 2 tablespoons of cooking oil
  • 1 teaspoon of ground cumin
  • 125 g (4.5 oz) pitted dates
  • 1 teaspoon of honey
  • 1 teaspoon of ground turmeric
  • 2 tablespoons of lemon juice
  • 350 g (10.5 oz) lamb
  • 150 g (5.25 oz) onion
  • 1 teaspoon of ground coriander
  • 50 g (1.75 oz) blanched almonds
  • Zaatar to serve


First, peel the onions, cut them in half and cut them into half-moon 1 cm thick.

Then, heat the oil in a heavy-bottomed pan over medium heat.

Add the onions and cinnamon stick, then cook until golden, about 10 minutes.

Cut the lamb into 1.5 to 2 cm cubes.

When the onions have had 10 minutes, add the cumin, turmeric, cilantro and black pepper.

Add the lamb and toss to coat all the ingredients with the spices.

Pour enough water to cover the bottom of the pot to 1 cm deep.

Season with salt to taste and bring to a boil.

Reduce the heat to low, add a lid and cook for 75 minutes.

Roughly chop the pitted dates.

Remove the lid and stir in the honey, dates, almonds and lemon juice.

Replace the lid and cook for 30 minutes.

If you want a thicker sauce, remove the cover and boil for 5-10 minutes to reduce the sauce.

Serve with zaatar on the side to allow diners to season their own dish! Happy Cooking Time.