📝 About This Recipe
Transport your senses to the bustling souks of Marrakesh with this exquisite Lamb Tagine, a masterpiece of Moroccan 'sweet and savory' (mu'assal) cooking. Succulent pieces of grass-fed lamb are slow-braised in a fragrant bath of Ras el Hanout, saffron, and ginger until the meat becomes buttery and melt-in-your-mouth tender. The addition of jammy Medjool dates and golden honey creates a glossy, mahogany glaze that perfectly balances the warm, earthy spices of North Africa.
🥗 Ingredients
The Lamb and Marinade
- 2.2 pounds Lamb shoulder (cut into 1.5-inch chunks, bone-in preferred for flavor)
- 1 tablespoon Ras el Hanout (high-quality Moroccan spice blend)
- 1 teaspoon Ground ginger
- 1 teaspoon Ground turmeric
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
- 3 tablespoons Olive oil (extra virgin)
The Aromatics and Base
- 2 large Yellow onions (grated or very finely minced to create a thick sauce)
- 4 cloves Garlic (minced)
- 1 piece Cinnamon stick (3-inch stick)
- 2 cups Lamb or vegetable stock (low sodium)
- 1 bouquet Fresh cilantro and parsley (tied together with kitchen twine)
The Sweet Finish and Garnish
- 1.5 cups Medjool dates (pitted and halved)
- 3 tablespoons Wildflower honey (or orange blossom honey)
- 1/2 teaspoon Ground cinnamon (for dusting the dates)
- 1/2 cup Blanched almonds (fried in a little oil until golden)
- 1 tablespoon Sesame seeds (toasted)
👨🍳 Instructions
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1
In a large bowl, whisk together the olive oil, Ras el Hanout, ginger, turmeric, and the saffron with its soaking water. Toss the lamb chunks in this marinade until well-coated. For best results, cover and refrigerate for at least 2 hours or overnight.
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2
If using a traditional clay tagine, place it on a heat diffuser over low heat. If using a heavy-bottomed Dutch oven, place it over medium heat. Add a splash of oil and brown the lamb in batches until a golden crust forms on all sides. Remove lamb and set aside.
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3
In the same pot, add the grated onions and a pinch of salt. Sauté for 8-10 minutes, stirring frequently, until they become translucent and start to melt into a paste-like consistency.
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4
Stir in the minced garlic and the cinnamon stick, cooking for another 2 minutes until fragrant.
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5
Return the lamb and any accumulated juices back to the pot. Pour in the stock until the meat is almost submerged.
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6
Nestle the herb bouquet (cilantro and parsley) into the liquid. Bring to a gentle simmer, then reduce the heat to the lowest setting.
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7
Cover tightly with the lid. If using a Dutch oven, simmer for 1.5 to 2 hours. If using a tagine, it may take up to 2.5 hours. The meat is ready when it pulls apart easily with a fork.
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8
Once the meat is tender, remove the herb bouquet and the cinnamon stick. Discard them.
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9
Add the pitted dates and the honey to the pot. Gently stir to incorporate, being careful not to break up the tender meat.
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10
Simmer uncovered for another 15-20 minutes. This allows the sauce to reduce into a thick, syrupy glaze and the dates to become plump and jammy.
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11
While the sauce reduces, toast the sesame seeds in a dry pan and fry the blanched almonds in a teaspoon of oil until golden brown and crunchy.
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12
Taste the sauce and adjust the seasoning with salt or an extra drizzle of honey if desired.
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13
Serve the tagine directly from the cooking vessel, garnished generously with the fried almonds and toasted sesame seeds.
💡 Chef's Tips
Always use lamb shoulder rather than leg; the higher fat content ensures the meat stays moist during the long braise. Grate your onions instead of chopping them; this is the secret to the 'dagmira'—the thick, rich onion sauce characteristic of authentic tagines. Don't rush the browning process; that caramelization provides the deep color and foundational flavor for the entire stew. If the sauce is too thin at the end, remove the meat and boil the liquid rapidly for 5 minutes to intensify the flavors before returning the meat. Use high-quality Medjool dates; they are softer and sweeter than other varieties and melt beautifully into the sauce.
🍽️ Serving Suggestions
Serve with fluffy steamed couscous to soak up every drop of the honeyed sauce. A side of Moroccan carrot salad with cumin and lemon provides a bright, acidic contrast to the rich lamb. Warm, crusty khobz (Moroccan flatbread) is essential for scooping up the meat and dates. Pair with a glass of hot Moroccan mint tea to cleanse the palate after the meal. A dollop of Greek yogurt or labneh on the side can help cut through the sweetness for those who prefer a tangier finish.