Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Ingredients Nutrition

Directions

  1. Pat lamb dry.
  2. Season with salt and pepper.
  3. Melt butter in Dutch oven over medium-high heat.
  4. Add lamb and onion and sauté until onion is soft and meat is brown.
  5. Heat ½ cup beef broth in small saucepan over low heat.
  6. Blend in saffron and stir to dissolve.
  7. Add saffron to lamb with remaining broth and cinnamon and bring to boil.
  8. Reduce heat, cover and simmer until lamb is tender, about 1 ½ hours.
  9. Remove lamb from skillet using slotted spoon; discard cinnamon.
  10. Stir in honey, ground cinnamon and simmer 5 more minutes.
  11. Return lamb to pan.
  12. Add dates and continue simmering until dates are plump, about 5 minutes.
  13. Prepare spiced couscous (omitting raisins) to serve 6-8 people.
  14. Spoon couscous around edge of platter (a small brass one would be nice if you have one) and spoon tajine in center.
  15. Sprinkle tajine with almonds and sesame seeds.

Reviews

(1)
Most Helpful

The timing on this is pretty much spot on. I started it a bit before 5 and we had dinner just before 7. This was my first main dish choice for ZWT 9 because I didn't have to go shopping, I had everything on hand and because it sounded yummy. I made 2 servings in the tagine and used a whole cinnamon stick instead of a third. It was very good with whole wheat couscous. What a great start to the Morocco/Tunisia round. :D

Annacia August 14, 2013

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