Lamb tagine with dates

4 servings Prep: 3 hrs 20 mins, Cooking: 1 hr 45 mins
Rate this recipe
This one pot wonder is a firm family favourite.

By Food24 August 11 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (20)

800 g lamb — shoulder, cubed
1 tsp cumin — ground
1 tsp coriander — ground
1 tsp paprika
1 tsp cinnamon — ground
1 tsp dried coriander
1/2 tsp saffron — soaked in boiling water
3 Tbs fresh chillies — 573
1 onion — finely chopped
2 cloves garlic — cloves, finely chopped
5 cm fresh ginger — peeled and grated
1 tinned tomatoes — chopped
1/2 tsp cloves — ground
500 ml stock — beef
125 g dates — pitted
200 g green beans — trimmed
salt and freshly ground black pepper — to taste
2 Tbs honey — runny
fresh coriander — to garnish
almonds — flaked, toasted
Tap for ingredients
Tap for ingredients


Combine the ground cumin, coriander, paprika, cinnamon and dried coriander in a bowl. Add the meat and rub the spice mix over the cubes. Leave to marinate for at least 3 hours, but preferably overnight.

Pre-heat the oven to 180°C.

Heat 2 Tbs. of the olive oil in the bottom of your tagine or casserole. Seal the meat in batches and set aside
Add the last Tbs. of olive oil and sauté the onions until golden. Add the garlic and ginger, continue to sauté for a couple of minutes. Add the tomatoes and ground cloves.

Continue cooking on a high heat until the oil separates from the tomatoes, approximately 10 minutes.

Return the sealed lamb to the tagine/casserole and add the stock and saffron water – the stock should only cover the lamb halfway. Season with salt and pepper.

Cover the tagine/casserole with a lid and cook in the oven for an hour.

Remove from the oven after the hour is up and add the dates.
Return to the oven and cook a for another 15 minutes.

Remove from the oven and add the green beans and drizzle with honey.
Return to the oven and cook a for another 15 minutes.

Take the lid off and allow to cook uncovered in the oven for a final 5 minutes.
Garnish with fresh coriander and toasted almond flakes.

Serve with plain couscous or tabbouleh, or plain white rice.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.