Flavorful Moroccan Lamb Tagine with Dates and Cinnamon

Introduction

Indulge in the tantalizing flavors of Morocco with our aromatic Lamb Tagine with Dates and Cinnamon. This delectable dish captures the essence of traditional Moroccan cuisine, promising a sensory journey that will leave you yearning for more.

Ingredients

For the Lamb:

• 2 pounds boneless lamb shoulder, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cinnamon
• Salt and pepper to taste

For the Tagine Sauce:

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup chopped tomatoes
• 1 cup pitted dates
• 1/2 cup chopped cilantro

Additional Ingredients:

• 1 cinnamon stick
• 1/4 cup honey
• Lemon wedges (for garnish)

Steps

1. Season the Lamb: In a large bowl, combine the lamb cubes with olive oil, cumin, ginger, turmeric, cinnamon, salt, and pepper. Toss to evenly coat.

2. Brown the Lamb: Heat a large skillet or Dutch oven over medium-high heat. Add the lamb and sear for 5-7 minutes per side or until golden brown. Remove the lamb and set aside.

3. Sauté the Vegetables: In the same skillet, reduce heat to medium and add the onion. Cook for 5 minutes or until softened. Add the garlic and cook for 1 minute more.

4. Create the Tagine Sauce: Add the vegetable broth, tomatoes, and dates to the skillet. Bring to a simmer and cook for 10 minutes or until the sauce has thickened slightly.

5. Return the Lamb: Add the browned lamb, cinnamon stick, and honey to the sauce. Season with additional salt and pepper to taste.

6. Simmer and Cook: Reduce heat to low, cover the skillet, and simmer for 1 hour or until the lamb is tender.

7. Garnish and Serve: Sprinkle with chopped cilantro and garnish with lemon wedges. Serve hot over couscous or your favorite grain.

Tips

• For a richer flavor, use bone-in lamb shoulder.
• If you don't have a tagine, you can use a Dutch oven or slow cooker instead.
• Feel free to add other vegetables to the tagine, such as carrots, celery, or potatoes.
• Serve the tagine with a side of harissa for an extra kick of heat.

FAQ

Q: What kind of dates should I use?
A: Medjool dates are a good choice for this recipe as they are sweet and have a soft texture.

Q: Can I substitute the cinnamon stick for ground cinnamon?
A: Yes, you can use 1/2 teaspoon of ground cinnamon instead of the cinnamon stick.

Q: How do I store the leftover tagine?
A: Leftover tagine can be stored in the refrigerator for up to 3 days. Reheat before serving.