Lamb, Shallot and Date Tagine

A Moroccan-inspired tagine with tender marinated lamb, shallots, dates, and aromatic spices simmered in a rich tomato and herb sauce.

Lamb Dairy Free Slow Cooked Tagine Moroccan

Estimated Nutrition

Calories

713.1

kcal / serving

4278.4 kcal total

Carbs

27.5g

per serving

164.8 g total

Fat

42.4g

per serving

254.6 g total

Protein

55.4g

per serving

332.1 g total

Cook Time

110

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Puré

piece

Preserved Lemon

rinsed, inner pulp removed

Fruits

110

Medjool Date

pits removed

GrainsCereals

tbsp

Plain Flour

Liquids

600

Lamb Stock

Meat

1.5

Leg Of Lamb

cubed

NutsSeeds

tsp

Coriander Seed

ground

pinch

Saffron

clove

Garlic

crushed

piece

Cinnamon Stick

tbsp

Flat leaf Parsley

chopped

tbsp

Coriander

chopped

OilsFats

tbsp

Olive Oil

Other

tbsp

Honey

clear

Vegetables

tsp

Ginger

ground

piece

Shallot

whole, peeled

Method

Marinate lamb with coriander, ginger, saffron, and 1 tbsp olive oil in the fridge for 24 hours.

Heat remaining oil in a heavy-based pan and brown the lamb in batches.

Remove lamb and fry shallots until golden before adding garlic and returning lamb to the pan.

Stir in the flour followed by the tomato purée and cinnamon stick.

Add the 600ml of lamb stock, bring to the boil, and simmer covered for 90 minutes.

Stir in parsley, coriander, lemon rind, dates, and honey before serving with couscous.