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Lamb and Date Tagine
A slow-cooked, aromatic tagine featuring tender lamb, sweet dates, and warm spices, reflecting the North African and Middle Eastern influences on Mauritanian cuisine. This dish is often prepared for special occasions and communal meals.
đ§ Ingredienser
- 1.5 kg Lamb shoulder(cut into 5cm chunks)
- 3 tbsp Olive oil
- 2 large Onions(thinly sliced)
- 4 cloves Garlic(finely minced)
- 2 cm Fresh ginger(grated)
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 2 small Cinnamon sticks
- 850 ml Passata
- 700 g Sweet potato(peeled and cut into 3cm chunks)
- 350 g Pitted dates(roughly chopped)
- 800 ml Chicken stock(low sodium)
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh coriander(chopped, for garnish)
- 50 g Almonds(slivered, toasted, for garnish (optional))
đšâđł Instruktioner
- 1
Season the lamb chunks generously with salt and pepper. Heat the olive oil in a large, heavy-based oven-proof pot or tagine over medium-high heat. Brown the lamb in batches until lightly colored on all sides. Remove the lamb from the pot and set aside.
đĄ Proffstips: Don't overcrowd the pot, as this will cause the lamb to stew rather than brown. - 2
Add the sliced onions to the pot and cook gently until softened, about 5-7 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- 3
Add the ground cumin, ground coriander, and cinnamon sticks to the pot. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- 4
Return the browned lamb to the pot. Pour in the passata and chicken stock. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 1.5 hours, or until the lamb is tender.
- 5
Add the sweet potato chunks to the pot. Stir well, cover again, and cook for another 20-30 minutes, or until the sweet potatoes are just tender.
- 6
Stir in the chopped dates and cook for a further 5 minutes to heat through. Taste and adjust seasoning with salt and pepper if necessary.
- 7
To serve, spoon the tagine into a serving dish. Garnish with fresh coriander and toasted slivered almonds, if desired. Serve hot with couscous or crusty bread.
đĄ Proffstips: This tagine tastes even better the next day.
đĄ Proffstips
- âLamb shoulder is a tough cut that benefits from slow cooking to become tender.
- âIf you don't have a tagine, a heavy-based oven-proof pot with a lid will work.
- âEnsure the pot has a tight-fitting lid to trap steam and moisture during cooking.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of saffron threads for an extra layer of flavor and color.
- Substitute dried apricots for dates for a slightly different sweetness.
- Serve with cauliflower couscous for a lighter option.