Introduction

Indulge in the aromatic flavors of Morocco with our exquisite Lamb Tagine with Dates, Almonds, and Cinnamon. This traditional dish tantalizes the senses with its vibrant spices, tender lamb, and an explosion of sweet and savory notes. Aromatic cinnamon and earthy cumin blend effortlessly with ginger, garlic, and saffron, creating a tantalizing marinade that infuses the lamb with irresistible flavor. Dried dates add bursts of sweetness, while toasted almonds lend a delightful crunch and nutty complexity. Prepare to embark on a culinary adventure that will transport your taste buds to the vibrant streets of Marrakech.

Ingredients

For the Marinade:

• 1 pound boneless lamb shoulder, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground saffron
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Tagine:

• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup water
• 1/2 cup dried dates, pitted and chopped
• 1/2 cup toasted almonds, chopped
• 1/4 cup chopped fresh cilantro

Steps

1. Marinate the Lamb: In a large bowl, combine the lamb cubes with the olive oil, cumin, ginger, cinnamon, saffron, salt, and pepper. Mix well to coat the lamb evenly. Cover and refrigerate for at least 2 hours, or up to overnight.
2. Sauté the Vegetables: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and sauté for an additional minute until fragrant.
3. Transfer to Tagine: Transfer the sautéed vegetables to a tagine or large pot. Add the marinated lamb and any remaining marinade to the pot. Bring to a boil over high heat, then reduce heat to low and simmer for 1 hour, or until the lamb is tender.
4. Add Dates and Almonds: Stir in the chopped dates and almonds. Continue simmering for an additional 30 minutes, or until the sauce has thickened and the flavors have melded.
5. Season and Garnish: Taste and adjust seasonings as needed. Garnish with chopped fresh cilantro before serving.

Tips

• For a richer flavor, use bone-in lamb shoulder.
• If you don't have a tagine, you can use a Dutch oven or large pot with a lid.
• Serve the tagine over couscous, rice, or quinoa.
• This dish can be made ahead of time and reheated before serving.

FAQs

Q: What can I substitute for dates?
A: You can substitute dried apricots, raisins, or prunes.

Q: Can I use ground almonds instead of toasted almonds?
A: Yes, but toasted almonds will add a more robust flavor.

Q: How can I make the tagine spicier?
A: Add more ground pepper or cayenne pepper to the marinade.