- 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
INGREDIENTS
Lamb & Dates Tagine with
Lamb & Dates Tagine with
- 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
NUTRITIONAL INFORMATION
Lamb & Dates Tagine with
Lamb & Dates Tagine with
HOW TO PREPARE
Lamb & Dates Tagine with
Lamb & Dates Tagine with
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.
REVIEWS
Lamb & Dates Tagine with