Moroccan · Main course
Tafilalt Lamb and Date Tagine
From the great date oases of the Tafilalt around Erfoud and Rissani — a tagine of lamb slow-braised with the region's prized dates, onions, saffron and warm spices until the dates melt into a dark, honeyed sauce. It is celebration food of the desert edge, rich and deeply sweet-savoury, finished with fried almonds and sesame.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Serves
- 5
- Level
- Medium
Ingredients
- 1 kg lamb shoulder, in chunks
- 2 onions, grated
- 300 g soft dates (Medjool or local), pitted
- Generous pinch saffron, 1 tsp ginger, 1 tsp cinnamon, black pepper
- 2 tbsp honey
- 60 g almonds, fried, and 1 tbsp sesame seeds, toasted
- 3 tbsp olive oil or smen, salt
Method
- 1
Braise the lamb
Brown the lamb in oil, add the grated onion, saffron, ginger, cinnamon, pepper and salt, then water to come halfway; cover and simmer 1 1/2 hours until tender.
- 2
Reduce
Uncover and reduce the sauce until glossy and concentrated.
- 3
Add the dates
Stir in the honey and add the dates, cooking gently 15 minutes until they soften and partly melt into a dark, syrupy sauce.
- 4
Finish
Arrange in the tagine, scatter with fried almonds and toasted sesame and serve.
Chef's tips
- Add the dates near the end so they keep some shape rather than dissolving completely.
- Balance the sweetness with enough saffron, ginger and pepper so it stays a savoury dish.
Frequently asked questions
Why is the Tafilalt known for dates?
The Tafilalt oasis, around Erfoud and Rissani, is one of Morocco's great date-growing regions, famous for its many prized date varieties.
Which dates should I use?
Soft, sweet dates like Medjool work well; a mix of varieties, as in the oases themselves, gives the most interesting flavour.