Lamb Tagine with Dates, Almonds, and Pistachios

My first tagine. I fell in love.  What can I say. 

Lamb Tagine with Dates, Almonds, & Pistachios

If you want a dish that's sure to wow your friends, this is it. This is a very traditional tagine and it is so easy to prepare.  You need to allow time to cook this dish, but preparation is a snap. As with any tagine, part of the secret is slow cooking. 

Let's face it - I love any dish that gets me out of the kitchen to have cocktails with my guests.
  
Lamb Tagine with Dates, Almonds, and Pistachios
Serves 4-5 people

• 2-3 Tablespoons ghee (Or use 1 Tablespoon olive oil & 1 Tablespoon butter)
• 2 onions - chop in half then in 1/4" strips
• 2 teaspoons organic ground turmeric
• 1 teaspoon organic ground ginger
• 2 teaspoons organic ground ceylon cinnamon
• 1 teaspoon organic ras el hanout (optional)
• 2 1/2 lbs lean lamb from the shoulder next or leg cut into 1-2" pieces
• 8 oz pitted dates
• 1 Tablespoon honey

• sea salt and freshly ground black pepper

• 1 Tablespoon olive oil
• 1/2 Tablespoon butter
• 2-3 Tablespoons slivered almonds
• 2 Tablespoons shelled pistachios
• 1 cup chopped cilantro or Italian parsley

Mix the turmeric, ginger, cinnamon  and ras el hanout, then pour over the lamb pieces. Add some salt and pepper. Stir and coat the lamb in the seasonings. Add the honey and stir more to coat the meat. 

Let the meat sit in the seasonings while you cut the onions. 
Turn on the burner or hotplate to medium-high, set the tagine bottom on it then add the ghee.  When the ghee is warm, add the sliced onions and cook until slightly browned.


Add the seasoned lamb to the tagine in a single layer on top the onions. Pour in about 3/4 cups water. When the liquid starts bubbling, put the lid of the tagine on and reduce the heat to low.  Simmer for 1 1/2 hours.


Add the dates then cover again and let simmer for another 30 minutes.


Heat the olive oil with the butter in a small pan. Stir in the almonds and pistachios and cook until they begin to brown. When the dish is finished, sprinkle the nuts and chopped parsely over the dish just before serving. 


Serve over couscous or quinoa.


Adapted from "Tagine Spicey stews from Morocco" by Chillie Basan
  

How to Season a Tagine

Clay or glazed tagines require a one time preparation called 'seasoning' before the first use. Seasoning your tagine strengthens it and removes any flavors from the clay. Your tagine should come with instructions, so I would follow those closely. If you're still thinking of purchasing one, this article is FYI so you don't plan a big dinner party for the day it arrives!

Remember also that clay tagines are sensitive to heat changes. Never plunge a hot tagine in cold water or expose it to high heat.

photo © Jules Kitano - Moroccan cooking pots, via Shutterstock

1. Soak the entire tagine in water at least 2 hours or overnight. I had a very large stock pot which it fit into, but you  may need two containers or bucket to do so. 

2. After the soaking period, let it dry for about 30 minutes, then rub the interior and exterior with oil.  My instructions said not to rub the bottom of the base in oil.

3. Place the tagine in a cold oven and turn the oven on to 300 F.

4. Leave in the oven for 2 hours, then turn the oven off and leave the tagine in it until cooled completely. 

Finally, Wash the cooled tagine by hand, let dry and coat the interior (not the exterior) with olive oil. It is suggested to coat the interior with olive oil before each use. Store a tagine with a bit of paper towel wadded up under the lid on one side so that air circulates in it.

Your tagine is now ready to party!!

Tagine Tangent

So, I'm the type of person who is adverse to kitchen gadgets, but when I first saw a tagine I just knew I had to have one! I'm also really bad at spending money on myself so for months I just looked at it online and sighed. Long story short, my wonderful husband surprised me with one and I am now totally addicted.

Okay - so what's a tagine?  It's one of those words that can mean multiple things really.  It can either describe the meal itself, or the cooking vessel in which it is prepared or served. It is primary associated with Morocco or the North African region known as Maghreb. 

Le Souk Tagine

A tagine produces a gloriously tender, moist, succulent dish due to the shape of the cooking vessel.  Recipes only call for a small amount of liquid as the steam rises to the tops of the cone then slides back into the dish, so the slow cooked meat is nothing like from the oven or a crock-pot. 

Big note here - if you are going to purchase a tagine, there are TWO types! One type is for cooking in and other other is only used for serving. Pay close attention when you purchase or you could end up with the wrong type. I have a cooking tagine which is also beautiful to serve in. 

A second note is regarding your cook-top. If you have a gas stove-top, you will probably find it necessary to purchase a single burner hotplate as this is a slow cooking process and most tagines are not made to sit on a flame. Even with electric burners you may need a diffuser in order to minimize hotspots. Some tagine dishes may call for finishing in the oven to finish off or brown. Read your instructions that come with your tagine to determine the maximum temperature.  Mine is 350 degrees and no broiling. I have never had to use the oven yet for a dish. 


Over the next few posts I'll share some tried and true recipes for cooking with a tagine. Lush spices combined with lamb, chicken or pork are combined with other foods such as dates, pistachios, honey, and almonds.  Once you have a dish cooked in a tagine you'll truly become addicted! 

ahem - the advertising part: Check out our Moroccan spice section at available at Red Onion Spice & Tea Company!