Lamb Tangine
A rich and aromatic lamb tagine featuring dried fruits and warm spices, perfect for comforting dinners and flavorful gatherings with a blend of sweet and savory notes.
Ingredients
Instructions
- Salt and pepper the boneless leg of lamb.
- Heat 3 tablespoons of olive oil in a pan and brown the meat.
- Add chopped onion, garlic, and red pepper, then sauté until the onion is browned.
- Add cinnamon, powdered cumin, dried dates, and chopped dried apricots.
- Cover the meat with water and simmer until tender and the broth thickens, approximately 25 minutes.
- Optional: use chicken stock instead of water for a richer stew.
- Garnish with slivered almonds and chopped cilantro.
- Serve over rice.
Tips & Substitutions
For a deeper flavor, marinate the lamb in olive oil, cinnamon, and cumin overnight. If you don't have dried dates or apricots, substitute with raisins or figs. Adding a splash of pomegranate juice during cooking can enhance the sweetness and acidity. To save time, consider using a pressure cooker for tender meat in less than half the usual simmering time.
Serving Suggestions
Serve the lamb tangine over a bed of fluffy rice or couscous to soak up the flavorful sauce. Pair it with a simple cucumber and tomato salad for freshness. This dish also pairs beautifully with Paul'S Red Beans, adding a hearty side that complements the rich flavors of the tangine.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water or stock to prevent drying out. Alternatively, you can microwave it in short intervals, stirring occasionally, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lamb Tangine contains roughly 569 calories, with 25g protein, 34g carbohydrates, and 39g fat. It is an excellent source of protein (49% of the Daily Value) and vitamin C (44% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of lamb for this recipe?
Yes, you can use shoulder or shanks instead of a leg of lamb. These cuts are more flavorful and become tender when slow-cooked. Just adjust the cooking time as needed, as they may require a bit longer to become tender.
Is this dish suitable for freezing?
Absolutely! Lamb tangine freezes well. Allow it to cool completely before transferring to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
What can I substitute for slivered almonds?
If you don't have slivered almonds on hand, try using chopped walnuts or pistachios for a different texture and flavor. You can also omit the nuts altogether for a nut-free version, or use toasted pumpkin seeds for a similar crunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).