Lamb Tagine with Oranges and Dates
The tart, fresh citrus taste of oranges in this tagine dish is subtle yet refreshing.
Citrus fruit works to balance the richness of lamb, so use lemons and oranges and grapefruit often. You can simply add them in the last 15 minutes of cooking the tagine.
You can use 1 cup (250 mL) coarsely chopped figs for the dates.
Makes4 to 6 servings
Cooking Methodbraising, sauteeing
Total Timeunder 4 hours
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Taste and Texturefruity, meaty, savory
- Medium tagine
- 2 tbsp avocado or olive oil 30 mL
- 2 onions, quartered 175 mL
- 1 tbsp Berbere or store-bought garam masala 15 mL
- 2 lbs boneless lamb (shoulder or leg), trimmed and cut into cubes 1 kg
- ¾ cup beef or chicken broth 175 mL
- 3 tbsp freshly squeezed lemon juice 45 mL
- 2 carrots, coarsely chopped
- 2 cups shredded green cabbage 500 mL
- 1 cup pitted medjool dates 250 mL
- 2 oranges, sectioned
Preheat oven to 350°F (180°C)
In the bottom of a flameproof tagine, heat oil over medium heat. Add onions and Berbere and cook, stirring, for 5 minutes. Add lamb, tossing to coat with onions and spices. Cook, stirring constantly, for 6 to 7 minutes or until lamb is browned on all sides.
Add beef broth and lemon juice and bring to a boil. Stir in carrots, cabbage and dates. Cover with tagine lid, reduce heat to low and simmer, stirring occasionally, for 1 hour. Stir in orange sections. Replace lid and simmer for 10 minutes or until heated through. Lamb should cut easily with a fork and if not quite tender, replace cover and simmer until tender.
2011 Pat Crocker