Lamb Mince and Date Tagine
This Lamb Mince and Date Tagine is a soulful Moroccan-inspired dish that balances the deep richness of spiced lamb with the natural sweetness of Medjool dates. A modern twist on a traditional North African tagine, this version uses ground lamb for a faster, weeknight-friendly preparation while still showcasing the soul-satisfying aroma of cinnamon, cumin, and ginger simmering gently over low heat. It’s a luxurious, fragrant entree perfect for gathering, comfort, and conversation.
Equipment
Heavy-bottomed pot or tagine
Wooden spoon
Chef’s Knife
Cutting Board
Measuring spoons
Measuring cups
Ingredients
1 tablespoon olive oil - preferably extra virgin
1 pound ground lamb (minced lamb) - preferably grass-fed
1 large yellow onion - finely diced
3 cloves garlic - minced
1 teaspoon cumin - ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon chili flakes - optional for heat
¾ cup beef stock (beef broth or beef bouillon) - chicken stock, low sodium for better control of seasoning- 1 cup plum tomatoes - crushed; canned or fresh peeled
- 8 small medjool dates - pitted and halved
¼ cup cilantro (coriander) - fresh leaves, chopped, plus more for garnish
Instructions
- Heat the olive oil in a heavy-bottomed pot or tagine over medium heat (around 350°F / 175°C). When shimmering, add the diced onion. Cook for 6–8 minutes until soft and caramelized slightly, stirring occasionally.
- Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn it.
- Add the ground lamb and cook, breaking it up with a spoon, until browned and cooked through—about 8–10 minutes. Season with salt and pepper during cooking.
- Stir in the cumin, cinnamon, ginger, and chili flakes (if using). Cook for 2–3 minutes to allow the spices to bloom and coat the lamb evenly.
- Add the crushed tomatoes and stock. Stir well to combine and bring to a simmer.
- Reduce heat to low and simmer uncovered for about 25 minutes, stirring occasionally, until the mixture thickens to a rich, stew-like consistency.
- Stir in the halved dates and simmer for another 5–7 minutes to soften the dates and let their sweetness infuse the dish.
- Stir in chopped cilantro and adjust salt and pepper to taste.
Notes
- To make this dish vegetarian, substitute the ground lamb with lentils or plant-based mince, and use vegetable stock.
- Chop Medjool dates just before cooking to keep them moist and sticky—they’ll dissolve slightly into the sauce for richness.
- Sauté the spices before adding liquid to better release aromatics.
Nutrition
Calories: 524kcalCarbohydrates: 44gProtein: 22gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 83mgSodium: 167mgPotassium: 901mgFiber: 5gSugar: 35gVitamin A: 715IUVitamin C: 12mgCalcium: 83mgIron: 3mg
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