Lamb and date tagine with couscous and spicy chickpeas

Naimi lamb shoulder tagine with dates, couscous, and spicy chickpeas

A flavor that combines the East and Morocco

Get ready for a luxurious culinary journey with an authentic Arabic character…
Tender and flavourful, this Naimi lamb shoulder tagine is slowly cooked with sugary dates and warm spices, served with peppery couscous and spicy chickpeas.
A recipe that combines the Saudi and Moroccan spirit in a dish suitable for special occasions and rich feasts.

✅ Ingredients (serves 3-4 people):

🥩 For the casserole:
- 1 kg bone-in Naimi lamb shoulder , or bone-in Sawakni shoulder from Meat & More
- 2 finely chopped onions
- 1 cup of pitted dates
- 3 crushed garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- Salt and black pepper to taste
- Cinnamon stick + a pinch of fine cinnamon
- 2 cups of water or broth

🍚 For couscous:
- 2 cups medium couscous
- 2 tablespoons olive oil
- A pinch of salt
- Hot water for soaking
- Butter for polishing

🌶️For hot hummus:
- 1 cup of boiled chickpeas
- 1 clove of garlic
- Lemon juice
- A spoon of tahini
- Red hot pepper (powdered or crushed)
- Salt + a pinch of cumin

👨🍳 Preparation method:

First: The casserole
1. Heat oil in a heavy saucepan, then brown the lamb shoulder pieces until golden brown.
2. Add the onions, garlic, and spices, and stir until the ingredients are wilted.
3. Add the dates and water (or broth), cover the pot and leave it on low heat for 2 hours until the meat is tender and the broth is thickened.
4. Add a sprinkle of cinnamon before serving for a deep flavor.

Second: Couscous
1. Soak the couscous in hot water with salt and oil for 10 minutes.
2. Drain and stir in a saucepan with light butter until fragrant.

Third: Spicy chickpeas
1. Mix chickpeas with garlic, lemon juice, tahini, and spices until smooth and spicy.

🍽️ Presentation:

In a deep serving dish, pour the couscous, place the shoulder pieces, dates and sauce on top.
Serve the spicy hummus on the side with a drizzle of olive oil and fresh mint.

💡 Chef's Tip:

For a richer flavor, use Khalas or Khalas Qassim dates, and add a light orange blossom water at the end of the mixture.

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