Moroccan · Tagines
Lamb Tagine with Dates & Walnuts
Sweet Medjool dates and toasted walnuts are folded into a cinnamon-spiced lamb tagine near the end of cooking, giving a rich, autumnal dish that balances savoury braised meat against caramelised sweetness.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Serves
- 4
- Level
- Medium
Ingredients
- 800 g lamb shoulder, cubed
- 150 g Medjool dates, halved and pitted
- 60 g walnuts, toasted
- 1 onion, grated
- 1 tsp cinnamon, 1 tsp ginger
- Pinch saffron
- 3 tbsp olive oil
- Salt
Method
- 1
Brown the lamb
Warm the oil and brown the lamb pieces, then add the onion, cinnamon, ginger, saffron and salt.
- 2
Braise
Add 300 ml water, cover, and simmer over low heat for 70–80 minutes until the lamb is tender.
- 3
Add dates
Stir in the dates and cook uncovered for 10 more minutes until they soften into the sauce.
- 4
Finish
Scatter the toasted walnuts over the top just before serving.
- 5
Serve
Serve with bread or couscous.
Chef's tips
- Toast the walnuts separately just before serving to keep them crunchy against the soft braised lamb and dates.
Frequently asked questions
Is this dish very sweet?
It's balanced rather than dessert-sweet — the dates add rounded sweetness that plays against the savoury spiced lamb rather than overpowering it.