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How To make Lamb Tajine with Dates and Almonds
12 Lamb cutlets trimmed of fat
1/2 ts Freshly ground black pepper
1/2 ts Powdered saffron
2 Spanish onions finely chppd
30 g Butter cut in pieces
2 tb Honey
1 ts Ground cinnamon
2 tb Freshly chopped coriander
2 ts Lemon juice
40 g Fresh dates pitted
200 g Blanched almonds toasted
1 tb Sesame seeds toasted
Place cutlets in a greased tagine or ovenproof casserole. Add pepper, saffron, onion, butter, salt to taste and enough water to cover. Bring slowly to the boil, cover and simmer for 1.1/2 - 2 hours, or until lamb is tender, occasionally skimming any fat from the surface. Add the honey, cinnamon and coriander and cook for 5 mins longer, turning meat. Remove the cutlets from the dish with a slotted spoon and keep warm. Add lemon juice to sauce and season to taste with salt and freshly ground black pepper. Add dates and simmer, uncovered, for 10 mins, or until sauce is reduced and slightly thickened. Return meat to pan and cook until heated through. Sprinkle with almonds and sesame seeds.
How To make Lamb Tajine with Dates and Almonds's Videos
Lamb Tajine with Caramelized Dried Fruits Recipe -EidAlAdha Special- CookingWithAlia - Episode 123
To view written recipe, click here:
Eid is next week. This is the Eid El Kabir (Big Eid) where Muslims commemorate the story of Abraham by sacrificing a sheep. It is a festive culinary time in Morocco. To celebrate, we are making a dish that you are bound to remember: Tajine of Lamb with Caramelized Dried Fruits!
Moroccan Lamb Tagine Recipe | With Dried Fruits and Couscous| by Lounging with Lenny
Lamb tagine recipe. Moroccan tagine is a stew, classically incorporates savory and sweet ingredients with rich sauce. Today I will make lamb tagine with couscous. For my Moroccan tagine I am using 3.5lb leg of lamb.
Just follow my lamb tagine recipe and enjoy.
Lamb Tagine Ingredients:
3.5lb leg of lamb
Lamb Marinade (marinate your lamb for 4 hours or overnight):
10 saffron threads (cover with 2 tbsp hot water)
1 tsp cumin
1 tsp cinnamon
1 tsp paprika
1 tsp coriander
¼ tsp nutmeg
½ tsp ground cloves
½ tsp turmeric
Black pepper and salt
Olive oil
3 carrots
2 onions
12 dry apricots
4 cloves garlic
1 ½ tbsp ginger
1 cup diced tomatoes
1 lemon zest
1 tbsp honey
Cilantro stems
1 cup chickpeas (soak them in warm water overnight)
3 cups chicken stock
2 Ceylon cinnamon sticks
½ cup almond slivers
Couscous (cooking time 15 min):
2.5 cups Moroccan couscous
3.5 cups chicken stock
1 cup dry cranberries
Olive oil
Black pepper
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Veal Osso Buco:
Beef Stew on the Stovetop:
How to Braise Beef Short Ribs:
Moroccan Beef Tagine:
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Tagine of Lamb with Prunes - Moroccan Cuisine Recipe - (Ramadan Mubarak)
Tagine of Lamb with Prunes - Moroccan Food Recipe - (Ramadhan Mubarak)
Ingredients and Preparation : See the video.
Video Copyrights : Chef Khuya@Youtube.com
Music : Desert City Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Tags : cooking, food, recipe, dishes, cook, mea,l how to, kitchen, moroccan food, tagine, couscous, harira, halal, ramadhan,
Lamb Tagine with Dates and Apricots
This recipe for lamb tagine creates a tender, aromatic and hearty meal. Take a virtual trip to Morocco by making it for dinner tonight!
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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
1 tbsp olive oil and 1 tbsp butter (See Note 1)
2 tbsp blanched almond slivers
2 red onions, diced
3 cloves garlic, minced
2 tbsp ginger paste
pinch of saffron threads (crush and rub between fingers)
2 cinnamon sticks
2 tsp coriander seeds, crushed
1 lb lamb cubed shoulder or leg
8 dates seeded
8 dried apricots
1 tbsp orange zest
2 tbsp honey
1/2 tsp Ras el Hanout
1/2 tsp salt
1/2 tsp black pepper
Instructions
Heat the butter and oil in a tagine (See Note 2), or heavy casserole baking dish. Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and cook over low heat until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Sauté for 4 minutes.
Next pour enough water in to cover the meat and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until meat is tender.
Add the dates, apricots and orange zest, stir to mix and cover. Simmer for 20 minutes.
Stir in the honey and ras-el-hanout and simmer another 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, allow to simmer and thicken with lid off for 5 minutes or as needed.
Top with chopped cilantro and serve along side couscous and bread of choice.
Notes
1. You can also substitute the butter and oil for 2 tbsp ghee.
2. Be sure to have seasoned/cured your tagine prior to it's first use (good post here: and use a diffuser between the tagine and the heat source, be it flame or electric burner.
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Lamb Tagine
I shouldn't play favourites, but Lamb Tagine is my pick of the tagine family! The rasa el hanout spice mix is sheer perfection with lamb, and slow cooking works wonders to develop rich flavour in the sauce. Serve over couscous for a stunning Moroccan meal!
PRINT:
Mrouzia Recipe - Morocan Sweet Lamb Tajine Eid-El-Adha Specials - CookingWithAlia - Episode 43
To view written recipe, click here:
How to make Mrouzia, a sweet lamb tajine made with raisins, that is especially made during the days of Eid. A mouth watering dish as you have never tasted before!