Lamb tagine with dates and almonds

Ingredients

• 1 kglamb, cut into pieces (leg or shoulder)
• 1 largeonion
• 1 clovegarlic
• 5 ml (1 teaspoon)ground ginger
• 5 ml (1 teaspoon)ground turmeric
• 2.5 ml (½ teaspoon)Mrouzia spice blend or ras el hanout
• 2.5 ml (½ teaspoon)pepper
• 5 ml (1 teaspoon)salt
• 1 stickcinnamon
• A fewsaffron threads
• 40 mlolive oil
• 1 small bunchparsley and coriander
• 200–300 gDeglet Nour dates
• 40 gdate syrup or honey
• 1 stickcinnamon
• 15 ml (1 tablespoon)butter
• 30 ml (2 tablespoons)olive oil
• 1 generous pinchsalt
• 1 generous pinchground nutmeg
• 100 galmonds
• As neededsunflower or groundnut oil, for frying

Instructions

1. 1

   Brown the lamb

   Put the lamb in a cast-iron casserole or cooking pot with the chopped onion, grated garlic, ginger, turmeric, Mrouzia spice blend, saffron, salt, pepper, one cinnamon stick, the small bunch of parsley and coriander, olive oil and a small glass of water. Brown the meat on all sides over a low heat for 5–10 minutes.

2. 2

   Cook until tender

   Pour in boiling water until it reaches the level of the meat. Cover the pot and cook over a medium heat for about 45 minutes to 1 hour, depending on the pot, until the lamb is very tender.

3. 3

   Simmer the dates

   Put the pitted dates in a frying pan or saucepan with the date syrup or honey, butter, olive oil, a generous pinch of salt, the second cinnamon stick and the nutmeg. Add cold water to cover and cook over a medium-low heat for about 15 minutes, until the dates are soft and caramelised and the sauce is syrupy.

4. 4

   Blanch the almonds

   Place the almonds in a bowl, pour over boiling water and leave them to soak for 10 minutes.

5. 5

   Fry the almonds

   Peel the almonds, removing their skins, then leave them to dry on kitchen paper or a clean tea towel. Pour sunflower oil into a saucepan, add the almonds and fry until golden, stirring regularly.

6. 6

   Arrange and serve

   Arrange the pieces of lamb on a serving dish and spoon over some of the sauce. Place the dates around the meat, scatter over the fried almonds and serve straight away with good homemade bread.

What is tagine Lhlou?

Tagine Lhlou is a sweet-and-savoury style of Algerian cooking, with a name that refers to its sweet character. It is associated with festive meals and is also enjoyed in the Maghrebi tradition during Ramadan.

This version brings together slow-cooked lamb, spiced dates and fried almonds. The meat’s savoury juices balance the dates’ sweetness, while the almonds add a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 0g protein, 0g carbs, 0g fat.

The lamb provides most of the protein, while the dates and date syrup or honey contribute much of the carbohydrate. Fat comes mainly from the lamb, olive oil, butter and fried almonds. Serve it with a generous portion of vegetables or salad alongside the bread to round out the plate.

Building the lamb’s flavour

Spice base: ginger, turmeric, Mrouzia seasoning or ras el hanout, saffron and cinnamon give the lamb its fragrant, warm flavour. Onion and garlic form the savoury base, while the parsley and coriander cook alongside the meat.

Initial browning: turning the pieces over low heat for 5–10 minutes starts the cooking gently before water is added. Keep the heat low and turn the lamb so it colours on all sides without scorching the aromatics.

Getting tender lamb

Gentle simmer: once boiling water covers the meat to its level, cover the pot and cook for about 45 minutes to 1 hour. The recipe notes that timing depends on the type of pot, so use tenderness rather than the clock alone as your cue.

Doneness: the lamb should be very soft when pierced, not firm or chewy. If it needs longer, continue cooking gently and check that there is still enough liquid in the pot.

Making the date garnish

Soft dates: pit the Deglet Nour dates before simmering them with date syrup or honey, butter, olive oil, cinnamon, salt and nutmeg. Add cold water to cover and cook for about 15 minutes over a medium-low heat.

Syrupy finish: the dates should become soft and lightly caramelised, with the liquid reduced to a syrupy sauce. Keep the heat moderate and check the pan towards the end so the sweet mixture does not catch.

Crisp, golden almonds

Easy peeling: soaking the almonds in boiling water for 10 minutes loosens their skins. Peel them, then dry them well on kitchen paper or a clean tea towel before frying.

Even colour: stir the almonds regularly as they fry so they brown evenly. Take care when adding them to the oil, and lift them out once golden.

Timing the three parts

Staggered cooking: start the lamb first, since it takes about 45 minutes to 1 hour to become tender. The dates need about 15 minutes, and the almonds can be blanched and peeled while the meat cooks.

Finishing: prepare the almonds close to serving time so they keep their crispness. Arrange the lamb, dates and almonds on the serving dish just before bringing it to the table.

Serving the tagine

Bread alongside: serve the tagine straight away with homemade bread, as suggested in the recipe. It is useful for scooping up the lamb sauce and the sweet date syrup.

Balanced plate: include lamb, dates and almonds in each serving so the dish has a mix of tender meat, soft fruit and crunch. A simply dressed salad or cooked vegetables can provide a fresh contrast.

Recipe notes & tips

• Choose lamb shoulder or leg cut into similar-sized pieces so it cooks more evenly.
• Pit the dates before they go into the pan, and check for any remaining stones as you handle them.
• Keep the date mixture at a gentle simmer and watch it closely as it turns syrupy.
• Dry the peeled almonds before frying to reduce splattering.
• Stir the almonds frequently so they colour evenly.
• Serve soon after assembling to keep the fried almonds crisp.

Variations

• Use honey: replace the date syrup with the stated 40 g of honey for a different sweet note.
• Choose ras el hanout: use it in place of the Mrouzia spice blend for the seasoning listed.
• Adjust the dates: use 200 g for a less generous fruit garnish or up to 300 g for more.
• Change the frying oil: use sunflower or groundnut oil, as listed, for the almonds.
• Serve with couscous: offer couscous alongside the tagine as an alternative to bread.

Common mistakes to avoid

• Cooking too quickly: high heat can scorch the aromatics; brown the lamb gently over a low heat.
• Stopping before the lamb is tender: continue cooking until the pieces are very soft, allowing for differences between pots.
• Letting the dates catch: simmer them over medium-low heat and check as their liquid reduces.
• Frying damp almonds: dry them after peeling to help prevent oil splashes.
• Leaving almonds unstirred: mix them regularly so they do not brown unevenly.
• Assembling too early: add the almonds just before serving so they retain their crunch.

How to store

Refrigerate leftover lamb and dates in a covered container for up to 3 days. Store fried almonds separately if possible, then reheat the lamb and dates gently in a covered pan until hot; add the almonds when serving.

Frequently asked questions