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    You are in: Home / Recipes / Lamb, Shallot and Date Tajine Recipe
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    Lamb, Shallot and Date Tajine

    Lamb, Shallot and Date Tajine. Photo by Michelle Berteig

    1/1 Photo of Lamb, Shallot and Date Tajine

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    evelyn/athens's Note:

    Lovely, warm, spicy Mediterannean notes. Good winter fare. This recipe is from Paul Merrett (Fresh Food).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the lamb in a bowl and add the ground coriander, ginger, saffron and olive oil.
    2. 2
      Mix well and leave to marinate for 24 hours.
    3. 3
      Brown off the lamb and set aside.
    4. 4
      Fry the shallots until lightly golden then add the garlic and the lamb.
    5. 5
      Add the flour, tomato puree and cinnamon stick.
    6. 6
      Stir in the lamb stock and bring to the boil.
    7. 7
      Cover tightly and simmer gently for 1 1/2 hours.
    8. 8
      Add the parsley, coriander, lemon rind, dates and honey.
    9. 9
      Accompaniments Serve with spiced couscous.
    10. 10
      This sounds like the type of thing that might work well in a crockpot.

    Ratings & Reviews:

    • on August 19, 2013

      45

      Very tasty and the sauce was terrific! I think the recipe is missing some proportions and directions, though. The amount of olive oil and spices used to marinate the meat is not nearly enough for the quantity of meat specified. In fact, I wouldn't marinate the meat at all, I can't see that it added anything to the finished product. I used more spices than indicated, including salt, pepper and lamb seasoning. For the amount of liquid added, more flour is needed. I added more, and still my final product was more soup-like. Also, add the flour to the sauteed shallots (to make a roux), not directly to the liquid, or you will have lumps of flour. 18 shallots is way too many, I used half that many. I don't know how large shallots are in general, but mine were very large, almost the size of small onions. I think this recipe would be good with added vegetables to it, like squash or something like that. The recipe also didn't state this, but I used olive oil to brown the lamb and also to saute the shallots. This is a very good recipe and I hope these tips are useful. Made for the Pink Panthers on the Prowl for ZWT9.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2008

      55

      Very succulent and easy to prepare! A medley of flavors, highly recommended.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2006

      55

      An excellent tagine. The lamb is meltingly tender, the onions and spice and herbs make a lovely sauce, and the dates and honey add a very subtle undercurrent of sweetness. I did chop the dates into dice and finely minced the preserved lemon rind.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lamb, Shallot and Date Tajine

    Serving Size: 1 (309 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 612.2
     
    Calories from Fat 321
    52%
    Total Fat 35.6 g
    54%
    Saturated Fat 14.6 g
    73%
    Cholesterol 164.6 mg
    54%
    Sodium 146.5 mg
    6%
    Total Carbohydrate 24.8 g
    8%
    Dietary Fiber 2.0 g
    8%
    Sugars 15.0 g
    60%
    Protein 47.3 g
    94%

    The following items or measurements are not included:

    lamb stock

    preserved lemons

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