Morrocan Lamb Dates

Transport your taste buds to the exotic markets of Marrakech with this Moroccan Lamb Dates recipe, a harmonious blend of tender lamb, warm spices, and naturally sweet dates. Perfect for a dinner that feels both comforting and sophisticated, this dish combines golden onions, aromatic cumin, cinnamon, and turmeric to create a luxurious sauce enriched with chicken broth and tomatoes. Sweet, jewel-like dates and citrusy orange zest add a delightful depth, balanced by a final flourish of fresh cilantro and optional slivered almonds for an added crunch. Serve this slow-cooked masterpiece over fluffy couscous or rice for a complete meal that's bursting with Moroccan flavor. Ready in just over 90 minutes, this recipe is your ticket to a rich and aromatic culinary escape!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 2 pounds boneless lamb shoulder (cut into 2-inch cubes)
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion (finely chopped)
• 4 cloves garlic cloves (minced)
• 1.5 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon turmeric powder
• 2.5 cups chicken broth
• 1 cup diced tomatoes (canned, drained)
• 1 cup dates (pitted and chopped)
• 1 teaspoon orange zest
• 0.25 cup fresh cilantro (chopped, for garnish)
• 0.25 cup slivered almonds (optional, for garnish)
• 4 cups cooked couscous or rice (for serving)

Directions

Step 1

Season the lamb cubes with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

Brown the lamb in batches (avoid overcrowding the pot) for 3-4 minutes per side. Remove the browned lamb and set aside.

Step 4

Reduce the heat to medium, add the remaining 1 tablespoon of olive oil to the pot, and sauté the chopped onion until soft and golden, about 5 minutes.

Step 5

Add the minced garlic, ground cumin, cinnamon, ginger, and turmeric to the pot. Stir for about 1 minute to toast the spices and release their aroma.

Step 6

Return the browned lamb to the pot, then pour in the chicken broth and diced tomatoes. Stir to combine.

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the lamb cook gently for 60 minutes, stirring occasionally.

Step 8

After 60 minutes, add the chopped dates and orange zest to the pot. Stir well and continue cooking, uncovered, for an additional 30 minutes, or until the lamb is tender and the sauce has thickened slightly.

Step 9

Taste the dish and adjust seasoning with additional salt if needed.

Step 10

Serve the Moroccan lamb over cooked couscous or rice, garnished with chopped cilantro and slivered almonds, if desired.

Nutrition Facts

Serving size	2982.3 grams (2982.3g)

Amount per serving	% Daily Value*
Calories	4229

Total Fat 226.90g	291%
Saturated Fat 78.30g	392%
Polyunsaturated Fat 2.70g
Cholesterol 680mg	227%
Sodium 6059mg	263%
Total Carbohydrate 350.50g	127%
Dietary Fiber 34.60g	124%
Total Sugars 124.20g
Protein 217.30g	435%

Vitamin D 0IU	0%
Calcium 555mg	43%
Iron 27mg	148%
Potassium 5557mg	118%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.3%

Protein: 20.2%

Carbs: 32.5%