Pomegranate & date lamb tagine, 2 thumbs up!

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4
900 g lamb - cut into chunks

3 medium onions - sliced

2 cloves garlic - pressed

2 tablespoons ginger - grated

1 tablespoon harissa

2 teaspoons paprika

1 teaspoon cayenne pepper

2 teaspoons ground cumin

1 teaspoon turmeric powder

1 teaspoons cinnnamon powder

1 pinch saffron

2 1/2 cups pomegranate juice

2 small preserved lemons - quartered

3/4 cup dates



A handful fresh mint - coarsely chopped

A handful fresh parsley - coarsely chopped

Pomegranate seedsĀ  (for garnish)

Small preserved lemons


  • Heat up a bit of oil in a pan. Add lamb and brown all sides. Leave aside for later use.
  • Heat up a bit of oil in a pressure cooker pot/ regular pot. Add onions, saute until softened.
  • Add browned lamb, garlic, ginger, harissa, the spices and saffron. Stir to mix. Fry until fragrant. Pour in pomegranate juice, preserved lemons and dates.
  • Cover and leave to cook under pressure for 30 minutes. Remove cover, leave to simmer until sauce is reduced (about 30 minutes).
  • Season with salt and pepper. Toss in mint and parsley.
  • Serve with some herb and pine nut couscous.


Pomegranate & Date Lamb Tagine, 2 Thumbs Up!, photo 1Pomegranate & Date Lamb Tagine, 2 Thumbs Up!, photo 2

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