Lamb Tagine with Dates, Almonds, and Pistachios

From The Culinary Couple | Source Tagine: Spicy Stews from Morocco


  • 2 Tbsp olive oil, divided
  • 2 Tbsp butter, divided
  • 2 onions, finely chopped
  • 2 tsp ground tumeric
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • 2 lbs lean lamb, cut into bite-size pieces (we asked the butcher to cut it for us)
  • 8 oz pitted dates
  • 1 Tbsp honey
  • salt and pepper to taste
  • 3 Tbsp almonds
  • 2 Tbsp shelled pistachios
  • flatleaf parsley, finely chopped


  1. Heat 1 Tbsp olive oil and 1 Tbsp butter in tagine (or Dutch oven). Add onions and sauté until golden. Add tumeric, ginger, and cinnamon. Add lamb and toss to coat. Pour in enough water to almost cover meat, and bring it to a boil. Reduce heat, cover with lid, and simmer gently for 1 1/2 hours.
  2. Add dates and stir in honey. Cover with lid again and simmer for another 30 minutes. Season with salt and pepper.
  3. Heat 2 Tbsp olive oil and 1 Tbsp butter in small sauté pan. Stir in almonds and pistachios; cook until golden brown. Scatter nuts over tagine and sprinkle with parsley. Serve with rice or couscous.