Skip to Content

Moroccan Lamb Tagine with Fennel and Dates

Sharing is caring!

This post contains affiliate links. Click here to read my affiliate policy.

Last Updated on May 11, 2021

le crueset tangine

Last month I asked my friends on Facebook what item from Le Creuset that they would like to learn more about and get the chance to win (Hint – see giveaway link below).  The overwhelming response was a Tagine.

le crueset tangine

I wont lie.  I was nervous as heck when Le Creuset sent me one to try out.  For some reason, I thought I was going to have to don heavy black eyeliner and have Moroccan music playing in the background every time I decided to use it.  I also had the irrational fear it was going to be massive and I would have to store it in the garage because I wouldn’t have a place to put it.

I was wrong.

It is  incredible and I can’t wait to try more dishes in this amazing pot.   Now my first dish couldn’t be something ordinary like burgers.  It had to be special so I checked out Le Creuset’s online recipes and decided to try their Moroccan Lamb Tagine with Fennel and Dates.  It is incredible and I wolfed down two bowls in a blink of an eye.  My third bowl I enjoyed with some Moroccan Harcha and I was too full move after that. 

I can see why the Tagine is so popular and I highly recommend buying one if you’ve been on the fence.

le crueset tangine
Yield: 4

Moroccan LambTagine with Fennel and Dates with Le Creuset

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours


  • 1 fennel bulb
  • 2 tablespoons olive oil, divided
  • 1 red onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 1/2 pounds lamb shoulder, cut into 1 1/2-inch cubes and dried with paper towels
  • 1 teaspoon ground ginger
  • 2 teaspoons ground cumin seed
  • 2 teaspoons ground coriander
  • 1/4 teaspoon cayenne pepper
  • Salt to taste
  • 1 cup pitted chopped dates
  • 2 cups filtered spring water
  • Fresh cilantro to garnish


  1. Trim coarse stalks from fennel, halve the bulb and remove any tough core. Thinly slice each half (a mandoline does this best).
  2. Heat 1 tablespoon of the oil in the tagine base. Add the onion, fennel slices and garlic and cook until all are just beginning to brown. Transfer to a plate and reserve.
  3. Add the remaining oil to the base and brown a few pieces of the lamb at a time, using tongs to turn the meat. Do this in batches, removing each batch to a plate when browned. When all of the meat is browned return the meat to the tagine base.
  4. Combine all of the spices and salt in a small bowl. Sprinkle over the meat and stir well. Continue to cook for 1 minute over medium heat.
  5. Return the vegetables, together with the dates and half of the water (1 cup), to the tagine base and stir well. Cover with conical lid and cook very gently over medium-low heat, stirring occasionally, for 2 to 2 1/2 hours. The spices will thicken the liquid as the dish cooks. Add the remaining 1 cup of water little by little as necessary during the cooking process.
  6. Note: For maximum flavor, before cooking add 1/2 tablespoon of cumin seeds to the tagine base placed over low heat. Toss for about 2 minutes or until seeds darken slightly and become aromatic. Add them to a spice mill or mortar and pestle and grind them, then use in the recipe.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

le crueset tangine


Versatile cast iron base is suitable for browning vegetables and meat on the stovetop, or for warming tortillas in the oven

Colorful stoneware lid is designed to circulate heat and moisture


Julie Myles

Thursday 21st of November 2013

I learned that it distributes heat evenly


Saturday 16th of November 2013

I had no idea that a tagine could be so versatile. This may be a future purchase!


Wednesday 13th of November 2013

I have never heard of this nor seen it before, but yes I would try one!

Kiersten @ OMV

Monday 11th of November 2013

I want a tagine too! I'm sure you'll get a lot of use out of it. :) And it's gorgeous!


Sunday 10th of November 2013

Very nice, I love to cook with lamb, I just wish it was not so expensive!

Skip to Recipe