Moroccan Lamb Tagine with Fennel and Dates

When I wrote about Moroccan Style Chicken and Chickpeas, I promised to tell you more about tagines. The word tagine refers to both a North African stew-like food, as well as the cooking vessel it is made in. Tagines are easy to make and full of exotic flavor, so if you haven't made one yet I highly recommend it.

The tagine pot is ideal for slow cooking. It has a cone shaped top, which allows liquid to condense and drip back down into the stew, creating a moist, flavorful dish. These days, mainstream brands like Le Creuset and Emily Henry have come up with their own westernized (and pricy) versions of the tagine.

I first started making tagines when my mom got me the Le Creuset tagine for my birthday last year. At first it was pretty amazing to me that something which looks so decorative can actually be used on the stovetop like any other pot. One of the few things that is different about cooking with a tagine is that you generally want to keep it over low heat after putting the top on.

Usually in tagine recipes there is some kind of sweet ingredient (like honey, dates, raisins, or other dried fruit) which contrasts with spices (like cumin, coriander, and ginger). The practice of cooking savory food with fruit is thought to have been brought to Morocco originally by Arabs who migrated to the country long ago. Tagine recipes traditionally call for slow cooking, which produces some fantastic aromas and allows the sweet and savory flavors to blend.

This recipe is taken from the Le Creuset website and uses dates, fennel, and lamb as the primary ingredients. While the original recipe calls for several hours of cooking, I've found that you can often get away with somewhere between an hour and an hour and a half, while still producing a tender stew. If you don't own a tagine of your own, I think this recipe would work just fine cooked in a regular pot. However, I love the visual appeal of serving the finished product in such a beautiful dish! :-)

Moroccan Lamb Tagine with Fennel and Dates
(serves 3-4)

1 Tbsp olive oil
1 red onion, sliced thinly
1 fennel bulb, sliced thinly
1.5 lbs lamb, cut into 1-1.5 inch cubes (I usually ask the butcher for a piece of lamb that would work well in a stew. Also they are generally willing to cut into cubes for you if you ask.)
2-3 garlic cloves, chopped
1 tsp ginger
2 tsp coriander
2 tsp cumin
1/4 tsp cayenne pepper, or chili powder
1/4 tsp salt
1 cup chopped dates
1 cup broth, or water
cilantro

Heat olive oil in the base of the tagine over medium heat. Add the fennel and red onion and sautee until translucent. Remove onion and fennel to a bowl.

Add the lamb pieces to the tagine base and cook a few minutes until just browned on all sides. Then add the spices and salt, stirring to combine evenly.

Finally, return the onion and fennel to the tagine, and add the dates and broth. (Depending on the tagine you are using, you may want more or less broth. It should be covering the ingredients most of the way, but should not be so close to the top that it will overflow during cooking.) Reduce heat to low and cover. Cook for 1 to 1.5 hours, until the meat is tender and soft.

Serve over a bed of couscous and garnish with cilantro.