Lamb and Date Tagine Recipe October 12 2014



  1. Place oil into the tagine base on a low heat on the stove top.
  2. Dust the meat with the corn flour.
  3. In hot oil fry the meat for 2 minutes each side, remove put aside.
  4. With the remaining oil add the onion. Stir in the garlic, fresh ginger and fresh coriander then add all the remaining herbs and spices to the stove, cook for 5 minutes.
  5. Return the lamb to the hot mixture and stir in the preserved lemon, water and tomato puree. Cover and place into a hot oven (160 degrees) for 11⁄2 to 2 hours, until the meat is tender.
  6. The final minutes in the oven, add the dates to the dish.
  7. Tip: You can add vegetables to the dish, 1⁄2 an hour before the meat is cooked