I was in Charleston a month ago with my sister and my mom. We were shopping and came across the Le Creuset store and I had to take a peek inside. I’ve had one of their Dutch Ovens for about 5 years and I enjoy using it. I love going to cooking stores but I had never been in a Le Creuset store before. It was fun walking around and seeing all of the fun colors of cookware. I ended up seeing the Tagine and asked the clerk what it was. She said it is an Moroccan way of cooking. A Tagine is used to slowly simmer and using a heavy amount of spices for a variety of meats. I was intrigued and then decided I had to buy two! One for me to try and one for my dad for Father’s Day.
The tagine recipe that I am sharing today is from Le Creuset. The only thing I switched out was the olive oil for avocado oil because it’s what I’ve been using the last few months, you can find out about some health benefits on my blog post here. I don’t have a lot of experience cooking with lamb but it turned out great and I can’t even describe the wonderful smell the spices from this tagine recipe filled my house with, yum!
Moroccan lamb tagine with fennel and dates
Ingredients
- 2 tablespoons avocado oil
- 1 red onion thinly sliced
- 1 fennel bulb trimmed, thinly sliced
- 2 garlic cloves thinly sliced
- 1 1/2 pounds lamb fillet cut into thick pieces
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cilantro (coriander)
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 cup pitted chopped dates
- 1 1/2 cups water
- fresh cilantro for garnish
Instructions
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Heat one tablespoon of oil in the tagine base on a medium setting. Fry the onion, fennel and garlic until all are just beginning to brown. Transfer to plate.
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Add the remaining oil and fry the pieces of lamb until they are evenly browned.
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Add all the spices (ginger, cumin, cilantro, cayenne pepper and salt) to meat and stir well, continue to cook for one minute.
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Return the onion, fennel and garlic to the Tagine. Add the dates and 3/4 cup of water. Stir well.
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Cover and cook very gently, stirring occasionally for 3 - 3 1/2 hours. The spices will thicken the liquid as the dish cooks, so check after 1 1/2 hours and add the remaining water little by little.
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