Coffee & Date Lamb Tagine

You may have read the title and thought there is something wrong with it?  Nope!  You read right, it’s a lamb tagine with dates and coffee, an of course, more.


  • ±1,2 – 1,5kg stewing lamb pieces
  • oil for frying
  • 2 large onions, roughly cut
  • 1 teaspoon garlic, crushed
  • 2 teaspoons dried aniseed
  • 1 cinnamon stick
  • 100gr dates, pitted and sliced in half
  • ± 60gr lentils
  • 1 tablespoon coffee (strong) in ±250ml hot water
  • +-500ml water with a beef stock cube
  • salt and pepper


  1. Heat about 2 tablespoons of coconut oil/regular and fry the meat until sealed and has a beautiful brown colour.  Remove and set aside.
  2. Fry the onion and garlic until translucent.
  3. Add the meat to the onion and garlic mix and allow to simmer on a medium-low heat and add the spices, dates, lentils and liquids.
  4. Boil with lid until the meat is tender on a medium to low heat (±1,5 hour). Should be a thick and rich sauce.  If too thick too early in the cooking process, add more water.
  5. Serve with rice.

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Sandy Nouwens


5 thoughts on “Coffee & Date Lamb Tagine

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