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Sephardic Lamb and Dried Fruit Tagine - A Moroccan-Inspired Kosher Feast - Sephardic recipe
My grandmother always said the best meals come from the longest waits, and this lamb tagine proves her right every time. I first tasted something similar at a Sephardic friend's Shabbat table years ago, where the combination of tender lamb, sweet dried fruits, and warm spices made me forget about everything else on the table. That's when I knew I had to master this dish for my own kitchen. This recipe brings together the warm, aromatic cooking traditions of Moroccan Jews who perfected the art of slow-cooking tough cuts of lamb until they practically fall apart. The dried apricots and dates aren't just there for sweetness – they actually help tenderize the meat while adding layers of complex flavor that develop over the long, gentle cooking process. I use bone-in lamb shoulder because the bones add richness to the sauce, but if you can only find boneless, that works too. The key to getting this right is patience with the initial browning and not rushing the braising process. You want each piece of lamb deeply caramelized before adding the liquid, which takes about 15 minutes if you don't overcrowd the pot. And here's something I learned the hard way: dried fruit can turn to mush if you add it too early, so I wait until the last 30 minutes of cooking. This tagine makes an incredible centerpiece for Friday night dinner or any time you want to feed a crowd something special. I usually serve it over couscous or with crusty bread for soaking up that gorgeous sauce. The leftovers are even better the next day, which makes it perfect for meal planning.
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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

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.