Moroccan Honey Lamb & Date Tagine With Butternut Couscous

This is one of my all-time favourite recipes and my go to when hosting a large group of guests. An amazingly sweet and savoury lamb dish that is extremely easy to make and does not require a lot of hands-on time.  If you want to learn how to make Moroccan honey lamb and date tagine with butternut couscous read on …

You can use pretty much any cut of lamb to make this dish. I’ve found that goulash works quite well to create an ‘easy to eat’ boneless version. The lamb is slow cooked in a blend of Moroccan spices and chicken or lamb stock until completely tender. The sauce will turn a deep dark brown after adding the dates and will become quite sticky after adding the honey.

Moroccan Honey Lamb & Date Tagine With Butternut Couscous Recipe

Moroccan Honey Lamb & Date Tagine with Butternut Couscous
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5 from 1 vote
PREP TIME 10 mins
COURSE Main Course
CUISINE Moroccan
SERVINGS 4 people



For The Tagine

  • 720 g Lamb goulash
  • 20 ml Olive oil blend
  • 160 g White onion
  • 8 g Chopped garlic
  • 4 g Garam masala spice
  • 4 g Whole cumin spice
  • 4 g Mustard powder
  • 4 g Chicken stock 
  • 4 g Whole coriander
  • 4 g Smoked paprika
  • 4 g Castor sugar
  • 28 g Dates
  • 40 g Honey
  • 60 g Flaked almonds
  • 40 g Fresh Coriander

For The Butternut Couscous

  • 260 g Butternut
  • 20 ml Olive oil
  • 4 g Turmeric spice
  • 4 g Salt
  • 20 g White onion
  • 4 g Chopped garlic
  • 320 g Couscous
  • 4 g Castor sugar
  • 320 ml Water for stock


For The Lamb

  • Heat 15ml oil in pan, add the lamb in batches, cook stirring continuously until browned, drain on absorbent paper.
  • Heat remaining oil in same pan, add onions, garlic and spices, cook stirring until onions are browned
  • Return lamb, cover with stock & water simmer for 2 hours
  • Remove lid, reduce until sauce is thickened and dark, stir in dates, honey nuts and coriander

For The Butternut Couscous

  • Cut butternut into 2cm cubes
  • Drizzle with olive oil and coat evenly, season with salt turmeric and castor sugar
  • Roast in preheated oven at 180c until tender
  • In a pot heat olive oil and gently sauté chopped onion till browned add crushed garlic
  • Add couscous and butternut, add enough boiling water to cover couscous, bring to a boil and remove from heat
  • Keep lid on and leave to steam for about 5-10min, gently fluff with a fork
Chefs Tips
This dish can be cooked in a normal pot on the stove if you do not have a traditional tagine. The tagine will add authenticity to the dish but won’t impact the flavour too much. Ensure to add enough dates into the dish to have it turn a deep dark brown when fully cooked.
Nutritional Information
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