Lamb, Apricots and Dates Tagine Zoom

Lamb, Apricots and Dates Tagine

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This dish is so fragrant, your neighbors will be knocking on your door. The tagine style of cooking creates a buttery-soft texture to your meat and balances falvor with sweetness from the dried fruit and a kick of spice from the Charissa. 

Serves: 8
Time: about 2 hours

Product Description


Lamb, Apricots, and Dates Tagine
Serves 8
About 4 tbsp grapeseed oil
3 lbs boneless lamb shoulder, cubed and room temperature
Kosher salt and freshly ground black pepper
1 onion, large diced
4 carrots, cut into ½” halfmoons
½ cup goathorn peppers
4 garlic cloves, chopped
2 tsp Charissa
1 tsp turmeric
1 tsp ground ginger
½ tsp cinnamon
Pinch saffron
2 cups chicken or lamb stock
1 cup dried apricots, chopped
1 cup dates, pitted and chopped
¼ cup cilantro, chopped

1. Preheat oven to 350 degrees F. Place a tagine over medium high heat and add the oil. Gently pat the meat dry with paper towels and season well with salt and pepper. When the pan is smoking, add the meat (in batches, do not overcrowd the pan) and sear on all sides.  When browned, remove to a plate and sear remaining batches of lamb.
2.  When all the lamb is removed, turn the heat to medium and remove excess fat from the pan.  Add onion and carrots to pan and saute 4 minutes.  Add garlic and spices to pan and cook until fragrant, about 2 minutes.  Add stock and a generous pinch of salt and pepper; bring to a boil.  Cover and transfer to oven and cook until meat is tender, about 1 ½ hours. Remove from oven, remove cover and stir in apricots and dates; return to medium high heat on stove for 10 minutes.
3. Remove from heat, stir in cilantro and let cool 10 minutes before serving.


Additional Information

Additional Information

SKU lamb-tagine


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