This Moroccan lamb tagine with dates is a rich, sweet-savory dish made with tender lamb, warm spices, and dried fruits. Slow-cooked to perfection, it brings the warmth of North African flavors straight to your table. Moroccan lamb tagine with dates is ideal for cozy dinners, holidays, or when you want to impress with minimal effort.
Why You’ll Love This Recipe
This recipe is luxurious yet easy to make. It uses everyday ingredients to create deep, complex flavors. You can prepare it in advance, and it tastes even better the next day. It’s perfect for family dinners, weekend cooking, or festive meals. Serve it with couscous to soak up the fragrant sauce and make it a complete experience.
Recipe Origins
This dish has its roots in Berber cuisine and Moroccan tradition. Cooked in a tagine, a cone-shaped clay pot, it uses slow heat to bring out the best in the meat and spices. The combination of saffron, ginger, and sweet dried dates is typical of Moroccan kitchens, delivering that classic sweet-and-savory balance.
Ingredients
300g lamb leg
2 tbsp whole almonds
20 dried dates
1 onion
1 garlic clove
½ tsp ground turmeric
½ tsp ground ginger
¾ cup water
4 saffron threads
4 tbsp vegetable oil
10g butter
2 sprigs fresh coriander
Salt
Instructions
1- Dice the onion and mash the garlic into a paste
2- Cube the lamb if not already done
3- Heat oil in a large pot and brown the lamb for 5 minutes, turning to sear all sides, then remove
4- Discard excess fat, leaving browned bits behind
5- Add butter, onion, garlic, turmeric, ginger, and a pinch of salt; sauté 5 minutes
6- Soak saffron in hot water for a few minutes
7- Return lamb to the pot, add dates and almonds
8- Pour in saffron water, scrape bottom of the pot, cover and lower heat
9- Simmer gently for 1 hour until lamb is tender and sauce is thick
10- Garnish with chopped coriander before serving
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
Refrigerate leftovers for up to 3 days in an airtight container. Reheat gently on the stovetop over low heat or in the microwave. You can freeze this tagine for up to one month, letting it cool first and using freezer-safe containers.
Serving Suggestions
Pair this tagine with fluffy couscous or basmati rice. Add a cucumber salad or steamed carrots for a fresh contrast. Garnish with lemon zest or serve with olives and harissa for an extra Moroccan touch.
Common Mistakes
Skipping saffron: Misses authentic aroma
Using lean meat: Results in dry texture
Boiling the sauce: Makes lamb tough
Adding dates too early: They may disintegrate
Recipe Variations
No Dates: Use dried apricots or prunes instead
Nut-Free: Leave out almonds or replace with seeds
Spicy: Add chili flakes or cayenne
Citrus Note: Include preserved lemon slices for brightness
Frequently Asked Questions
Can I use a slow cooker?
Yes. Sear lamb first, then transfer all ingredients to the slow cooker and cook on low for 6–7 hours.
Is saffron necessary?
It adds depth, but you can replace it with turmeric and a pinch of cinnamon if needed.
Can I double the recipe?
Definitely. Use a larger pot and extend simmering slightly to keep the lamb tender.
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