Lamb tagine with dates, pomegranate juice and aromatic spices
4 servings
35 minutes
Lamb tagine with dates, pomegranate juice, and aromatic spices is a true embodiment of Armenian culinary art, blending rich flavors and traditions. This recipe draws inspiration from ancient Eastern dishes where the harmony of sweet and spicy creates incredible depth of flavor. Tender lamb slow-cooked in pomegranate juice acquires a rich fruity-spicy aroma, while dates add natural sweetness balancing the spices – cinnamon, ginger, cumin, and allspice. The dish is thick and rich with a silky sauce texture. Tagine is perfect for leisurely meals when you want to savor every bite while feeling the warmth of the East. Serve it with fluffy couscous or fragrant pilaf to enhance its rich taste.
1
Heat olive oil in a pan and add finely chopped onion. Sauté on low heat for about 10 minutes until soft.
- Olive oil: 4 tablespoons
- Onion: 2 heads
2
Add spices and mix well.
- Ground cinnamon: 1 teaspoon
- Turmeric: 1 teaspoon
- Ground cumin: 1 teaspoon
- Ground ginger: 1 teaspoon
- Ground allspice: 1 teaspoon
3
Increase the heat, add diced meat, and brown for a few minutes, stirring.
- Lamb fillet: 1 kg
4
Add pitted dates, pomegranate juice, water, and salt. Bring to a boil, cover, and simmer on low heat for about 2 hours.
- Dried dates: 250 g
- Pomegranate juice: 250 ml
- Water: 250 ml
- Salt: 1 teaspoon
