This authentic Moroccan lamb tagine offers a beautiful balance of savory spices and natural sweetness. The boneless lamb simmers slowly with aromatic spices like cinnamon, ginger, and saffron, becoming incredibly tender. Sweet pitted dates and honey add a rich depth, while pearl onions provide a gentle crunch and flavor. Perfect for a cozy family dinner or a special occasion, this dish is both comforting and elegant. Serve it over couscous or with crusty bread to soak up the flavorful sauce. It is a wonderful way to introduce global flavors to your weekly menu without overwhelming complexity.
Lamb Tagine With Dates And Pearl Onions
Description
This authentic Moroccan lamb tagine offers a beautiful balance of savory spices and natural sweetness. The boneless lamb simmers slowly with aromatic spices like cinnamon, ginger, and saffron, becoming incredibly tender. Sweet pitted dates and honey add a rich depth, while pearl onions provide a gentle crunch and flavor. Perfect for a cozy family dinner or a special occasion, this dish is both comforting and elegant. Serve it over couscous or with crusty bread to soak up the flavorful sauce. It is a wonderful way to introduce global flavors to your weekly menu without overwhelming complexity.Ingredients
Directions
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Bring a medium pot of water to a boil. Add the pearl onions and boil for 2 minutes.
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Drain the onions and rinse immediately under cold water. Peel off the outer skins.
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Heat vegetable oil in a heavy Dutch oven over medium-high heat.
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Cut the boneless lamb into 1 1/2-inch cubes. Season with salt and pepper.
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Working in batches, add the lamb to the Dutch oven and brown on all sides, about 4 minutes per batch.
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Using a slotted spoon, transfer the browned lamb to a bowl after each batch.
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Return all the lamb and any accumulated juices to the Dutch oven.
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Stir in the chopped parsley, cilantro, cinnamon, ginger, and saffron.
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Add 1 cup of water and the peeled pearl onions to the pot.
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Reduce heat to medium-low, cover, and simmer until the lamb is tender, about 1 hour.
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Using a slotted spoon, transfer the lamb and pearl onions to a serving bowl.
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Stir the honey and pitted dates into the remaining sauce in the Dutch oven.
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Simmer the sauce for 2-3 minutes until slightly thickened.
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Pour the sauce over the lamb and onions. Garnish with toasted slivered almonds.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1556.5kcal
- % Daily Value *
- Total Fat 105.7g163%
- Saturated Fat 42.4g212%
- Cholesterol 440.4mg147%
- Sodium 340.2mg15%
- Total Carbohydrate 31.0g11%
- Dietary Fiber 5.7g23%
- Sugars 14.0g
- Protein 117.2g235%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day as the spices meld.
Substitutions: If you cannot find pearl onions, you can use small whole baby onions or quartered regular onions. Lamb shoulder is an excellent cut for this stew due to its fat content and tenderness when slow-cooked.
Tips: Toasting the almonds just before serving keeps them crunchy. If the sauce is too thin, simmer uncovered for a few extra minutes. If too thick, add a splash of water.
Serving: Traditionally served with couscous to soak up the rich sauce. Crusty bread or flatbread also works well.
