Lamb & Date Tagine With Red Onion and Pomegranate Relish

By Simon  ,   

November 24, 2014

Simple and packed full of Moroccan spices, flavours and aromas. Slow cooked lamb with sweet and rich dates bejewelled by red onion and pomegranate relish. A vibrant and stunning dish for a dinner party or seasonal celebration and rather perfect as it can be made in advance giving you time to spend with your guests. As an alternative why not serve with festive couscous?

  • Prep: 10 mins
  • Cook: 3 hrs
  • Yields: 6 Generous


1 Dash Olive oil

2 Medium Onions

1 tsp Cinnamon

1 tsp Tumeric

1 tsp Ginger

1 tsp Cumin

1 tsp All spice

1 Kg Leg of lamb

250 Grams Soft dates

250 ml Pomegranate juice

250 ml Water

1 Pinch Rock salt

1 Medium Red onion

2 Medium Limes

1 Medium Pomegranate

1 Handful Coriander

1 Pinch Salt


For the Tagine

Warm the oil in the cooking vessel of choice, you can use a traditional tagine if you have one and it works just as well in a traditional ovenproof casserole dish with a lid.  Add the onions and let them cook gently over a low heat for 10 mins until softened, stirring occasionally.  Add all the ground spices, cinnamon, turmeric, ginger, cumin and all spice, coating the onions well.  Turn up the heat and add the lamb.  Turn the meat gently in the pan to sear all sides, drop in the dates, pour in the rich pomegranate juice and water, season with sea salt, bring the pan to a gentle boil, place the lid on and cook in a preheated oven at 130 degrees for 2.5 to 3 hours.  Stir very gently every now and then.  This tagine can be made well in advance of eating and will store in a non metallic container in the fridge for up to 3 days, this gives the aromatic flavours time to infuse.  Reheat gently to serve.

For the Red Onion and Pomegranate Relish

Peel the onion and slice into very thin half moons.  Place in a bowl with lime juice and pomegranate juice and leave to steep for half an hour.  Drain the steeped onion into a groovy bowl, discarding the juice, add fresh juice and pomegranate seeds, chopped coriander and a little salt.


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