This easy Moroccan tagine features meat cooked until tender with saffron, ginger and pepper, and then topped by soft dates in a cinnamon-flavored syrup. Sesame seeds and fried almonds are traditional garnishes.
Medjool dates are recommended for this dish, but other firm, chewy dates can be used. Ras el Hanout and white pepper are optional seasonings. Tagine with Dates should be served with Moroccan bread for scooping everything up.
The cooking time is for a pressure cooker; double this time if cooking in a conventional pot. Also try Chicken with Dates and Honey.
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 25 minutes
Yield: Serves 4 to 6
Ingredients:
- 1 kg (2 lb. 3 oz) tender lamb or beef, cut into two- or three-inch pieces
- 2 medium onions, grated
- 3 cloves of garlic, pressed or finely chopped
- 1 teaspoon salt
- 1 teaspoon ginger
- 1 teaspoon pepper
- 1/2 teaspoon saffron threads, crumbled
- 1/2 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
- 1/4 teaspoon white pepper (optional)
- 1/4 teaspoon Ras El Hanout (optional)
- 1 cinnamon stick
- 1/4 cup olive oil
- 1/4 cup vegetable oil or butter
- small handful of cilantro sprigs, tied into a bouquet
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- 1 1/2 cups of dates (such as Medjool)
- 2 tablespoons sugar (or honey)
- 1 1/2 teaspoons cinnamon
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- 1 tablespoon toasted sesame seeds (optional)
- handful of fried almonds (optional)
Preparation:
In a large pot or pressure cooker, mix the meat with the onions, garlic, spices, and oils. Brown the meat for a few minutes over medium heat.
Add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquids to a fast simmer.
Pressure cooker method. If using a pressure cooker, cover tightly and continue heating until pressure is achieved. Reduce the heat to medium, and cook with pressure for 45 to 50 minutes. (Note: About halfway through cooking, remove and reserve 1/2 cup of the liquids.) After the meat has cooked, release the pressure and reduce the sauce, uncovered, until it is mostly oils and onion.
Pot method. If using a pot, cover and simmer the meat over medium heat for two to two-and-half hours, until the meat is very tender and breaks away easily from the bone. (Note: About halfway through cooking, remove and reserve 1/2 cup of the liquids.) If necessary, add a small amount of water during cooking to prevent the meat from scorching. When the meat has cooked, reduce the sauce until it is mostly oil and onions.
Simmer the dates. While the meat is cooking, remove the pits from the dates. Put the pitted dates in a small pot with the liquids reserved from the meat. Stir in the sugar and cinnamon, and simmer the dates gently for 5 to 10 minutes, or until they are sitting in a thick syrup.
To serve. Put the meat and sauce on a large serving platter, and spoon the dates and syrup on top. If desired, garnish with fried almonds and/or sesame seeds.
