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Moroccan Lamb Tagine with Dates

This easy Moroccan tagine features meat cooked until tender with saffron, ginger, and pepper, which is then topped with soft dates in a cinnamon-flavored syrup. Medjool dates are recommended for this dish, but other firm, chewy dates can be used. Ras el hanout (a Moroccan spice blend) and white pepper are optional seasonings. You can make this recipe in a pressure cooker, a conventional pot, or a traditional ceramic or clay tagine. The cooking times will vary depending on which method you use.

complex18 ingredients18 preparation steps
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Ingredients

  • 2 pounds 3 ounces tender lamb, or beef, cut into 2- or 3-inch pieces
  • 2 medium onions, grated
  • 3 cloves garlic, pressed or finely chopped
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon saffron threads, crumbled
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon white pepper, optional
  • 1/4 teaspoon ras el hanout, optional
  • 1 cinnamon stick, for the meat
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil, or butter
  • 2 1/2 cups water
  • 1 small handful cilantro sprigs, tied into a bouquet
  • 1 1/2 cups medjool dates
  • 2 tablespoons sugar, or honey
  • 1 1/2 teaspoons ground cinnamon, for the syrup

Preparation

  1. 1Steps to Make It
  2. 2Gather the ingredients.
  3. 3In a large pot orpressure cooker, mix the meat with the onions, garlic, spices including cinnamon stick, and oils. Brown the meat for a few minutes over medium heat.
  4. 4Add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquids to a rapid simmer.
  5. 5Pressure Cooker Method
  6. 6If using a pressure cooker, cover tightly and continue heating until pressure is achieved.
  7. 7Reduce the heat to medium, and cook with pressure for 45 to 50 minutes. (About halfway through cooking, remove and reserve 1/2 cup of the liquids.)
  8. 8After the meat has cooked, release the pressure and reduce the sauce, uncovered, until it is mostly oils and onion.
  9. 9Pot Method
  10. 10If using a pot, cover and simmer the meat over medium heat for 2 to 2 1/2 hours, until the meat is very tender and breaks away easily from the bone. (About halfway through cooking, remove and reserve 1/2 cup of the liquids.)
  11. 11If necessary, add a small amount of water during cooking to prevent the meat from scorching.
  12. 12When the meat has cooked, reduce the sauce until it is mostly oil and onions.
  13. 13Clay or Ceramic Tagine Method
  14. 14Slice 1 of the onions into rings instead of grating it, and layer the onion rings on the bottom of the tagine.
  15. 15Mix the meat with the grated onion, garlic, oils, and spices including cinnamon stick, and arrange the mixture on top of theonion rings.
  16. 16Add 2 1/2 cups water, cover, and place the tagine on a diffuser over medium-low to medium heat. Allow the tagine to reach a simmer (this may take a long time), and then reduce the heat to the lowest temperature necessary to maintain the simmer.
  17. 17Allow the tagine to cook for 3 hours or longer until the meat is very tender and the liquids are reduced. (About 2 hours into the cooking, remove and reserve 1/2 cup of the liquids.)
  18. 18Simmer the Dates