Lamb Tajine with Dates & Almonds
Submitted by zovana
Moroccan lamb tagine slow-simmered with saffron, honey, cinnamon, dates, and toasted almonds. A fragrant North African braise with sweet-savory depth in every bite.
YIELD
4 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsMoroccan tagines are all about patience and layering, and this one delivers. Lamb cutlets simmer gently with saffron and onion until they’re fall-apart tender, then honey, cinnamon, and fresh coriander go in to build that signature sweet-savory backbone North African cooking does so well.
The real magic happens in the last stretch. Once the lamb comes out, the sauce reduces with pitted dates until it thickens into a glossy, sticky glaze. That final hit of lemon juice cuts through all that richness and keeps everything balanced.
Toasted almonds and sesame seeds go on right at the end for crunch. The contrast between the silky braised lamb, sticky date sauce, and crunchy nuts is what makes this dish sing.
Pro Tips
- Don’t rush the simmer. The full 1½ to 2 hours matters. Low heat and time is what turns cutlets from chewy to fork-tender.
- Skim the fat as you go. The recipe mentions this for good reason. Skimming gives you a cleaner, more concentrated sauce.
- Powdered saffron vs. threads: This recipe calls for powdered saffron. If using threads, crush them in a mortar and steep in 2 tablespoons warm water for 10 minutes before adding.
- Toast your own almonds. Spread blanched almonds on a baking sheet and toast until golden, watching closely since they go from perfect to burnt fast.
Variations
- Lamb shoulder: Use boneless shoulder cut into chunks instead of cutlets for a more rustic, shredded texture.
- Dried apricots: Swap dates for dried apricots for a tangier sweetness that pairs beautifully with the saffron.
- Couscous base: Serve over fluffy couscous with a drizzle of the reduced sauce to catch every bit of flavor.
Ingredients
Directions
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 1½ to 2 hours, or until lamb is tender, occasionally skimming any fat from the surface.
Add the honey, cinnamon and coriander and cook for 5 minutes 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 minutes, or until sauce is reduced and slightly thickened.
Return meat to pan and cook until heated through.
Sprinkle with almonds and sesame seeds.
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