Fragrant Lamb and Date Tagine

Name: Fragrant Lamb and Date Tagine
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Dinner
Ingredients: 500 g lamb rump; 1 tbsp Extra virgin olive oil; 1 onion finely diced; 300 g kumara, cut into small chunks; 1 red capsicum, deseeded and sliced; 1 tsp coriander; 1 tsp cumin; 2 tsp Moroccan Ras El Hanout; 1 ½ cups boiling water; 1 tbsp tomato paste; 10 dates cut in half and pit removed; 2 tbsp coriander; 2 tbsp pomegranate seeds, optional, to garnish; cous cous for 4 people; 1 handful sliced toasted almonds

Home Recipes Recipe Archive Fragrant Lamb and Date Tagine

AuthorThe Olivado Team

A beautiful Moroccan-inspired lamb stew served with couscous. Substantial and satisfying, this is the perfect dish for a lovely family dinner.

Yields4 Servings

Prep Time10 minsCook Time40 minsTotal Time50 mins

500 g lamb rump

1 tbsp Extra virgin olive oil

1 onion finely diced

300 g kumara, cut into small chunks

1 red capsicum, deseeded and sliced

1 tsp coriander

1 tsp cumin

2 tsp Moroccan Ras El Hanout

1 ½ cups boiling water

1 tbsp tomato paste

10 dates cut in half and pit removed

2 tbsp coriander

2 tbsp pomegranate seeds, optional, to garnish

cous cous for 4 people [4 handfuls approx]

1 handful sliced toasted almonds

Heat the oil in a tagine or a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.

Add the kumara, capsicum and spices, then mix well. Pour in 1 ½ cup boiling water and the tomato paste, then bring to the boil.

Cover and simmer for 15 minutes until kumara and lamb are tender, add the dates and continue to cook for 10 minutes. Sprinkle with coriander and pomegranate seeds.

Meanwhile, cook the couscous according to the packet instructions.

Serve the tagine with couscous topped with almonds.

Fragrant Lamb and Date Tagine

CategoryOlive Oils, Organic Extra Virgin Olive Oil, Extra Virgin Olive Oil, LambCuisineDinner

Ingredients

500 g lamb rump

1 tbsp Extra virgin olive oil

1 onion finely diced

300 g kumara, cut into small chunks

1 red capsicum, deseeded and sliced

1 tsp coriander

1 tsp cumin

2 tsp Moroccan Ras El Hanout

1 ½ cups boiling water

1 tbsp tomato paste

10 dates cut in half and pit removed

2 tbsp coriander

2 tbsp pomegranate seeds, optional, to garnish

cous cous for 4 people [4 handfuls approx]

1 handful sliced toasted almonds

Directions

Heat the oil in a tagine or a large pan, add the onion and lamb, then quickly fry until the lamb is lightly browned.

Add the kumara, capsicum and spices, then mix well. Pour in 1 ½ cup boiling water and the tomato paste, then bring to the boil.

Cover and simmer for 15 minutes until kumara and lamb are tender, add the dates and continue to cook for 10 minutes. Sprinkle with coriander and pomegranate seeds.

Meanwhile, cook the couscous according to the packet instructions.

Serve the tagine with couscous topped with almonds.

Fragrant Lamb and Date Tagine

Ingredients Directions

Fragrant Lamb and Date Tagine

Ingredients

Directions

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