Lamb and Date Tagine with Toasted Almonds
Melting lamb shoulder in a spiced onion and tomato sauce, finished with sticky dates and crunchy toasted almonds. Slow, sweet and savoury.
- Time2 hr 30
- LevelEasy
- Costabout £3.21 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 150°C (130°C fan). Heat half the oil in a large flameproof casserole and brown the lamb in 2 batches for 5 minutes each, until deep golden. Lift out and set aside.
10 min - 2
Add the rest of the oil and the onions. Cook gently for 10 minutes until soft. Add the garlic, ginger and all the spices and stir for 1 minute.
11 min - 3
Stir in the tomato purée, return the lamb and add the water. Season with salt and bring to a simmer. Cover and cook in the oven for 1 hour 30 minutes, until the lamb is very tender.
90 min - 4
Stir in the dates and cook, uncovered, for a further 20 minutes, until the sauce is thick and glossy.
20 min - 5
Meanwhile toast the almonds in a dry frying pan for 3 minutes until golden.
- 6
Stir the lemon juice and half the coriander into the tagine. Scatter with the almonds and the rest of the coriander. Serve with couscous, rice or flatbread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.