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Sephardic Lamb and Dried Fruit Tagine – A Moroccan-Inspired Kosher Feast

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Meat (Fleishig)

This Sephardic lamb tagine slowly braises bone-in lamb shoulder with onion, garlic, ginger, cinnamon, cumin, coriander, turmeric, tomatoes and beef broth, sweetened with dried apricots, dates and honey and finished with cilantro and toasted almonds.

Slow Cooking Tough Cuts

Moroccan Jewish cooks mastered slow-cooking tougher cuts until meltingly tender. Brown the lamb well, bloom the spices with the onion, then braise gently. Add the dried fruit partway through so it plumps without dissolving. For a less sweet tagine, reduce the honey and dates.

Kosher Notes

This is a meat (fleishig) recipe and a great dish for Shabbat or Rosh Hashanah, when sweet foods are traditional. Use kosher beef broth. Beef chuck works in place of lamb.

Make-Ahead

It tastes better the next day and keeps for 3 days or 3 months frozen.

Sephardic Lamb and Dried Fruit Tagine – A Moroccan-Inspired Kosher Feast
This aromatic Moroccan-inspired lamb tagine combines tender meat with sweet dried fruits and warm spices for an unforgettable kosher meal that's perfect for Shabbat or special occasions.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern, Moroccan, Sephardic
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 3 lbs bone-in lamb shoulder cut into 2-inch pieces
  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 2 cups beef broth kosher
  • 1 can diced tomatoes 14.5 oz, drained
  • 1 cup dried apricots halved
  • 1/2 cup pitted dates chopped
  • 2 tbsp honey
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1/4 cup fresh cilantro chopped, for garnish
  • 2 tbsp sliced almonds toasted, for garnish

What I use for this recipe

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Method
 

  1. Pat the lamb pieces dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, brown the lamb pieces on all sides, about 3-4 minutes per side. Transfer browned lamb to a plate and set aside.
  3. Reduce heat to medium and add the diced onion to the same pot. Cook, stirring occasionally, until softened and lightly golden, about 5 minutes.
  4. Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.
  5. Stir in cinnamon, cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds until the spices are fragrant.
  6. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the drained tomatoes and honey, stirring to combine.
  7. Return the browned lamb to the pot along with any accumulated juices. Bring the mixture to a boil, then reduce heat to low and cover.
  8. Simmer gently for 1 hour and 45 minutes, stirring occasionally and adding more broth if needed to keep the lamb barely covered.
  9. Add the dried apricots and chopped dates to the pot. Continue cooking, covered, for another 30 minutes until the lamb is fork-tender and the fruit is softened.
  10. Taste and adjust seasoning with salt and pepper as needed. The sauce should be thick but not dry.
  11. Serve hot, garnished with fresh chopped cilantro and toasted sliced almonds. Accompany with couscous, rice, or crusty bread.

Notes

This tagine tastes even better the next day as the flavors meld together. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. If the sauce seems too thick when reheating, add a splash of broth or water. You can substitute lamb with beef chuck roast cut into chunks if preferred. For a less sweet version, reduce the honey to 1 tablespoon and use fewer dates.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 22g
Protein 45g 90%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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