Slow-Cooked Date and Cardamom Lamb Tagine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb simmered slowly with sweet dates, warm cardamom, and aromatic spices creating a rich and comforting Moroccan-inspired stew. This middle eastern-inspired lamb ready in about 155 minutes pairs lamb shoulder, cut into 1.5-inch cubes, dried dates, pitted and chopped, large yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 135 min Serves 6 Middle Eastern cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs lamb shoulder cubes seasoned with 1 1/2 tsp salt and 1/2 tsp black pepper. Brown the lamb on all sides for about 8 minutes, then transfer to a plate.
  2. Step 2: Reduce heat to medium, add 1 large diced yellow onion and sauté for 6 minutes until softened and golden.
  3. Step 3: Stir in 4 minced garlic cloves, 1 tsp ground cardamom, 1 tsp ground cinnamon, 1/2 tsp ground ginger, and 1 tsp ground cumin; cook for 2 minutes until fragrant.
  4. Step 4: Add 1 tbsp harissa paste and 2 tbsp tomato paste, cooking for another 2 minutes to deepen flavors.
  5. Step 5: Return the browned lamb to the pot, pour in 2 cups chicken broth, and bring to a simmer.
  6. Step 6: Cover and reduce heat to low; let simmer gently for 2 hours until lamb is tender.
  7. Step 7: Stir in 1 cup chopped pitted dates and cook uncovered for 15 more minutes to thicken the sauce and soften the dates.
  8. Step 8: Remove from heat, garnish with 1/4 cup chopped fresh cilantro and 1/4 cup toasted pine nuts before serving with couscous or flatbread.

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Frequently asked questions

How long does Slow-Cooked Date and Cardamom Lamb Tagine take to make?

Total time is about 155 minutes (20 min prep + 135 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Date and Cardamom Lamb Tagine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large yellow onion, diced from drying out.

Can I substitute ingredients in Slow-Cooked Date and Cardamom Lamb Tagine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Date and Cardamom Lamb Tagine for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Date and Cardamom Lamb Tagine?

Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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