Cranberry and Date Lamb Tagine

A corker of a dish that warms you from the inside out. Team with jewelled couscous made from pomegranate and toasted pine nuts and lots of dill – which really helps add a light but fragrant freshness to the dish.

Cranberry and Date Lamb Tagine
Prep time
Cook time
Total time
Serves: Serves 4
  • 1 tbsp, of vegetable oil
  • 500g of diced lamb leg or shoulder
  • 1 tsp. of ras el hanout
  • 1 tsp. of cumin
  • 1 cinnamon stick
  • 1 tsp. of turmeric
  • 1 tsp. of all spice
  • 1 white onion, cut into half moons
  • 300ml of good quality lamb or chicken stock
  • 100ml of pomegranate juice
  • 2 tbsp. of fresh cranberries, cut in half
  • 1 tbsp. of dried cranberries
  • 5-6 Medjool dates, pitted and chopped
  • 1 tsp. of salt
  1. In a heavy based pan over a medium - high heat add the vegetable oil and brown the lamb.
  2. Add in all the spices and the onion and allow the onion to soften for a couple of minutes.
  3. Pour in the stock, pomegranate juice, fresh and dried cranberries and chopped dates and season with salt. Give it a good stir, then bring to the boil and pop the lid on, turning it down to a simmer and cooking very gently for 2 hours. Check it half way through and give it a stir.
  4. Serve with couscous, cooked as per the packed instructions and tumble in pomegranate, toasted pine nuts and a handful of chopped dill.

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