Moroccan cuisine · Meat & Kebab

Tajine Lahm bel Tmar

Lamb shoulder braised with soft Medjool dates, cinnamon and saffron, finished with toasted sesame seeds.

Ingredients · for 4 servings

• 800 g lamb shoulder (diced)
• 250 g soft dates (pitted)
• 2 onions
• 1/2 tsp saffron threads
• 1 tsp cinnamon
• 1 tsp ground ginger
• 2 tbsp honey
• 2 tbsp sesame seeds
• 40 g butter
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Finely dice the onions, crumble the saffron threads and let steep in 3 tbsp hot water for 10 min; halve the dates lengthwise.
2. Heat the olive oil and butter in a braising pot and sear the lamb cubes on all sides over high heat for 6–8 min until well browned.
3. Add the onions and sauté for 5 min until translucent, then stir in the cinnamon, ginger, saffron water, salt and pepper and toast for 1 min until fragrant.
4. Pour in 400 ml water and braise covered over low heat for 70 min, until the meat is tender enough to fall apart with a spoon.
5. Add the dates and honey and simmer uncovered for 15–20 min, until the dates plump up and the sauce clings to the meat dark and syrupy.
6. Toast the sesame seeds in a dry pan for 2 min until golden, scatter over the tajine and serve hot with flatbread.