Sweet Lamb Knuckle Tagine with Honey and Dates

By Marina Bester

First things first, please don’t leave if you don’t have a Moroccan Tagine at home, this recipe also works well in a good old casserole or even a flat bottom “potjiekos” pot! Moroccan cuisine is a mish-mash of a variety of delectable cuisines but what it comes down to is combining juicy meat cuts with fragrant edible flowers, fruit and other fragrant ingredients such as cinnamon, saffron, cayenne pepper and sesame seeds. If your family likes pumpkin fritters and “soetpatats” I can guarantee this recipe will become your “go-to” lamb knuckle dish for eat-in date night (see what I did there) or when you want to wine and dine The Joneses’! Its super easy but highly impressive, especially if you top it off with some cinnamon sticks and fancy edible flowers!



500g lamb knuckles

2 onions, roughly chopped

¼ cup of olive oil

1 tbsp ginger, chopped

1 tsp garlic

½ tsp turmeric

¼ tsp cardamom

¼ tsp cayenne pepper

3 cinnamon sticks

1 cup dates

½ cup pecan nuts

1 cup lamb stock

1 tsps dried cinnamon

1 tbsp honey

2 cups dry Cous cous


1. Pack two roughly chopped onions  at the base of the tagine/ casserole and cover with ¼ cup oil

2. Add the Lamb Knuckles, ginger, garlic, spices, chopped dates and peacan nuts. Cover with lamb stock

3. Place the lid on the tagine/ casserole and place in the oven at 220ᵒC for 3 hours

4. Remove the tagine/ casserole from the oven and place the tagine base/ casserole on the stovetop, add the cinnamon and honey and let the sauce reduce to the desired consistency

5. Serve with cous-cous

Lamb Mutton