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Ingredients 18 items

  • 1.5 kg boneless lamb pieces
  • 3 medium onions
  • 12 dates
  • 1 teaspoon ginger powder
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1 teaspoon white pepper
  • 1 pinch saffron
  • 2 cubes MAGGI® Chicken Bouillon
  • 4 tablespoon coriander
  • 4 tablespoon parsley
  • 2 cloves garlic
  • 1 cup water
  • 1 tablespoon butter
  • 2 tablespoon canola oil
  • 2 tablespoon orange blossom water
  • 4 tablespoon sugar
  • Roasted sesame seeds to garnish

How to prepare

  1. In a deep bowl, mix the coriander with parsley, ginger, cinnamon, turmeric, saffron and pepper.
  2. Add 2 tablespoons of water. Rub the lamb pieces with this marinade and keep aside for 2 hours at least.
  3. Heat the pot, and melt the butter with oil.
  4. Cook the lamb from both sides until golden brown.
  5. Add the garlic, chopped onions, and MAGGI® Chicken Bouillon and keep cooking until caramelized.
  6. Add the water. Cover and cook on medium heat for 25 mins.
  7. Meanwhile, bring the dates to a boil with a ½ cup of water and sugar. Keep boiling for 10 mins.
  8. Add the orange blossom water, and immediately remove from the heat.
  9. Serve the lamb tagine topped with the caramelized dates and sprinkled with sesame seeds.

Nutritional informations

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