This saffron lamb tagine is one of the most flavorful and fragrant dishes you’ll ever taste. Tender chunks of lamb are simmered in a spiced broth with saffron, tomatoes, and onions, then finished with a dollop of creamy yogurt.
The result is a rich and hearty stew that is sure to please any crowd.
This dish is perfect for a winter gathering or a special family dinner. The saffron adds a beautiful color and flavor to the dish, while the lamb and vegetables provide a filling and satisfying meal.
Whether you’re serving it with rice or couscous, this tagine is sure to be a hit with your guests.
- 1.5 cup yogurt
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 clove garlic crushed
- 400 grams leg of lamb cut into 3 cm pieces
- 1 tsp olive oil
- 2 red onions cut into fine wedges
- 400 ml chicken broth
- 400 grams chickpeas drained and rinsed
- 2 tbsp coriander leaves, for garnish
- 80 grams date cut in half lengthwise
- 2 tsp sesame seeds toasted
- 2 handfuls baby carrots
- 125 grams couscous
- Combine 1/2 cup yogurt with spices and garlic in a shallow container, and stir through lamb until coated. Cover and refrigerate for at least 30 minutes.
- Heat oil in a large non-stick saucepan and gently cook three-quarters of the onion for 5 minutes or until tender and lightly browned. Reserve remaining onion for serving.
- Add the lamb to the pan and cook over medium heat for 5-8 minutes or until browned. Add the stock and chickpeas, bring to a boil, cover and simmer for 1 hour or until the lamb is tender. Remove lid and simmer for a further 4-5 minutes or until the sauce is reduced and sticky.
- To serve, spoon lamb into a serving bowl, and top with reserved onion, dollops of remaining yogurt, and coriander. Dip the cut side of each date in sesame seeds and arrange over the tagine. Serve accompanied with carrots and couscous.