• 1 lb boneless lamb shoulder, cubed
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 teaspoons ras el hanout
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/2 teaspoon fine sea salt
• 1/2 cup beef stock or broth
• 1/2 cup pitted dates, halved
• 1/4 cup chopped fresh cilantro

1. Preheat oven to 350°F (180°C).
2. In a large oven-safe pot, heat olive oil over medium heat.
3. Add the lamb and cook until lightly browned. Add the onion and garlic and cook until fragrant and softened, about 5 minutes.
4. Add the ras el hanout, ginger, cumin, coriander, turmeric, cinnamon, allspice, and salt. Stir to combine.
5. Pour the beef stock or broth into the pot. Briefly bring the mixture to a simmer.
6. Add the dates and cover the pot. Place in the preheated oven and cook for 1 hour.
7. Remove the tagine from the oven and stir in the chopped cilantro. Serve over couscous or a bed of spinach. Enjoy!

Add some extra love

For an added layer of flavor try stirring in a teaspoon of preserved lemons to the tagine before cooking.