Lamb and Date tagine makes a wonderful exotic holiday meal. You can also use a dutch oven or casserole dish. I received the traditional tagine dish as a Christmas present and it works well for cooking or as a decorative serving dish. Thanks Rachel.
- 2-3 Tbsp ghee
- 2 onions, chopped
- 1 tsp turmeric
- 1 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp salt
- 1 Tbsp honey
- 2 lb lamb shoulder meat, cubed
- 1 cup dates, quartered
- 1/ cup chopped pistachios
Preheat oven to 350°. Sauté the onions in ghee in skillet until soft, add spices and honey, mix together. Turn off heat add cubed lamb and mix until coated. Transfer to the tagine or a covered casserole dish. Deglaze skillet with ½ cup of water and pour over lamb mixture. Sprinkle dates on top and cover with lid. Bake at 350° for 30 minutes.
Sauté chopped pistachios in ghee until golden. Sprinkle on top of lamb mixture and serve.
I absolutely love the flavors of this dish. It pairs well with a side salad or rice. Let me know how what you think of this dish in the comments below.