Lamb & Date Tagine

as a bonus, it also makes your kitchen smell amazing

as a bonus, it also makes your kitchen smell amazing

Anyone catch that episode of Anthony Bourdain’s show No Reservations, where he goes to Morocco?

In it he travels to the countryside and is invited to a village feast. They all sit around stuffing their faces with tagine and it looked so good that I sat, transfixed and drooling in front of the tv until Dog thought I’d gone into a coma and considered running for help (“What’s that? “She’s fallen down the well?” “No? She’s in a food coma? Ok. Good boy!”)

Ever since then I’ve wanted to make tagine.

Traditionally it is prepared in a clay pot (helpfully called a tagine) which allows the meat to cook slowly and mingle with the spices.

I had a clay serving bowl...does that count?

I had a clay serving bowl…does that count?

But we don’t all have access to tagines, or lots of time, so I’ve made a quick n’ dirty version that still allows for maximum flavour but is a bit more practical.

You can make tagine with all sorts of meats (chicken, beef, even fish) but I chose lamb because it’s a meat that I don’t particularly enjoy and the only way to get it down my belly in a pleasing manner is to go heavy on the spices.

hubs had it with rice, I went for spaghetti squash cos I'm Whole30-ing

hubs had it with rice, I went for spaghetti squash cos I’m Whole30-ing

Lamb & Date Tagine (serves 3-4)

  • 1 tbsp coconut oil
  • 8 oz lamb meat, diced
  • 1/2 large, white onion, sliced
  • 2 cloves garlic, minced
  • 1/2 cup dates, pitted and sliced finely
  • 2 cups chicken (or veg) stock
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 can diced tomatoes (or two large tomatoes, chopped)
  1. Heat the oil in a large saucepan. Add the onion, garlic and spices. Stir and saute over a medium-low heat for ten minutes.
  2. Add the lamb and cook until browned. Pour in the stock, tomatoes and dates. Stir then cover and bring to a boil.
  3. Transfer to a casserole dish and put in the oven at 350 for 40 minutes.

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