Weekend Dinner: Date & Green Olive Lamb Tagine

Recipe by Amira Georgy

Trade in your same-old lamb stew recipe for this magical meal: Date & Green Olive Lamb Tagine. Preparation is so easy – pop all the ingredients in the pot and let it slow-cook away for a couple of hours. Serve with couscous and, if you can get it, the seeds of a pomegranate. Delicious! 

Date & Olive Lamb Tagine

Date & Green Olive Lamb Tagine

SERVES 6  PREPARATION 20mins  COOK 2hrs

MAKE IT AHEAD / FREEZE IT / REHEAT IT / HIGH IN FIBRE / FULL OF VEGIES

Equipment

  • measuring spoons
  • chef’s knife
  • chopping board
  • fine grater
  • measuring cups
  • spoon
  • large flameproof casserole dish
  • wooden spoon
  • heatproof bowl

Ingredients 

  • 1 tbsp olive oil
  • 1.8kg lamb leg, bone removed, meat cut into 4cm pieces
  • 1 large brown onion, chopped
  • 1 tbsp grated ginger
  • 1 cinnamon stick
  • 1 tbsp ground coriander
  • 1 tbsp ground turmeric
  • ⅓ cup (90g) tomato paste
  • 4 cups (1L) salt-reduced beef stock
  • 1 cup (170g) pitted dates
  • 1 cup (150g) green olives
  • 1½ cups couscous
  • ½ cup chopped coriander
  • seeds of 1 pomegranate (optional)
  • 5 cups salad greens, to serve

Method

  1. Preheat oven to 170C/150C fan.
  2. Heat oil in a large flameproof casserole dish on medium-high. Cook lamb, in batches, for 3-4 mins, until browned all over.
  3. Add onion and ginger to dish, reduce heat to medium and cook for 3 mins, until onion softens. Add cinnamon, ground coriander and turmeric, and cook for 1 min, until fragrant. Add tomato paste and cook, stirring, for 30 secs. Add stock and 2 cups water. Increase heat to high and bring to boil. Season.
  4. Cover and transfer dish to oven. Bake for 1 hour 30 mins, until lamb is tender. Add dates and olives and bake, uncovered, for 20 mins, until sauce reduces slightly.
  5. Meanwhile, prepare couscous according to packet directions.
  6. Spoon tagine and couscous into bowls. Scatter with with coriander and pomegranate, if you like. Serve with salad.

Chef’s tips

You could also use chicken pieces instead of the lamb in this recipe if you prefer.

Substitute dried apricots for the dates, if you like.

This tagine is best made a day ahead, to allow the flavours to develop. To reheat, heat on medium, stirring occasionally, for 6-7 mins, until heated through.

Freeze this tagine in an airtight container for up to 3 months.

Nutrition info (per serving):

3083 kilojoules, 26g fat (8g sat fat), 63g carbohydrate (28g sugar), 11g fibre, 57g protein, 1198mg sodium, 2 serves of vegetables. Read more about our Nutrition Information.