Moroccan Lamb Tagine with Fennel and Dates


2 tbsp. olive oil
1 red onion, thinly sliced
1 fennel bulb, thinly sliced
2 garlic cloves, thinly sliced
1 1/2 lb. lamb fillet, cut into thick pieces
1 tsp. ground ginger
2 tsp. ground cumin
2 tsp. ground coriander
1/4 tsp. cayenne pepper
1/4 tsp. salt
1 c. pitted dates, chopped
1 1/2 c. water
cilantro to garnish


Heat 1 tbsp. of oil in a tagine on medium. Fry onion, fennel, and garlic until just beginning to brown. Transfer to a plate.

Add the rest of the oil and fry the lamb until evenly browned.

Add all the spices and the salt to the meat and stir well, cooking one minute.

Return onion, fennel, and garlic to the tagine. Add dates and 1/4 c. water. Stir well.

Cover and cook very gently, stirring occasionally, for 3-3 1/2 hours. The spices will thicken the liquid, so check after 1 1/2 hours and add the rest of the water little by little.

Serve with couscous.

Le Creuset tagine booklet


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.