About This Dish
From the date palm oases of southeastern Morocco comes this richly sweet and savory tagine. The Draa Valley and Errachidia region produce some of the world's finest Medjool dates, and locals use them generously in cooking. Tender lamb is braised with onions and spices, then stuffed Medjool dates are added in the final stage of cooking. The dates partially dissolve, creating a naturally sweet, caramel-like sauce. A generous topping of toasted sesame seeds adds a nutty contrast. This oasis dish is traditionally served during Ramadan iftar meals.
Ingredients
- 800 g Lamb shoulder, cubed
- 250 g Medjool dates, pitted
- 2 large Onions, sliced
- 3 tbsp Sesame seeds, toasted
- 2 tbsp Honey
- 1.5 tsp Ground cinnamon
- 1/2 tsp Saffron threads
- 1 tsp Ground ginger
- 1 tsp Ras el hanout
- 2 tbsp Butter
- 2 tbsp Olive oil
- to taste Salt and pepper
- 1.5 cups Water
Instructions
- 1
Season lamb with salt, pepper, ginger, saffron, ras el hanout, and half the cinnamon.
- 2
Brown lamb in olive oil and butter. Set aside.
- 3
Cook onions slowly until caramelized, about 20 minutes.
- 4
Return lamb, add water, cover, and cook on low for 1.5 hours.
- 5
Add dates, honey, and remaining cinnamon. Cook covered for 20 minutes.
- 6
Uncover and cook 10 minutes to thicken. Top with toasted sesame seeds.
Tips & Tricks
- Medjool dates work best — they are larger, softer, and more caramel-like than other varieties.
- Do not overcook the dates or they will completely dissolve. Add them toward the end.
- Toast sesame seeds in a dry pan, watching carefully as they burn quickly.