Lamb tagine
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
5 people
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Calories
442 kcal
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Course
Main Course
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Cuisine
Moroccan, North African
Lamb tagine
Description
Lamb tagine in this recipe starts with succulent cubes of lamb shoulder seasoned and browned to develop a rich base. A spice mixture known as ras el hanout infuses the dish with warm, complex notes including coriander, cumin, cardamom, turmeric, fennel, and a gentle hint of cayenne. Aromatics like garlic and onion, along with tomato paste and ginger, build depth before adding chicken stock and dried apricots for sweetness and moisture.
The stew simmers covered in the oven for nearly two hours, allowing the lamb to become ultra-tender while the sauce thickens and concentrates. Cinnamon sticks lend subtle warmth throughout the cooking process. A finishing touch of lemon zest adds fresh brightness, balancing the richness of the meat. Toasted slivered almonds provide a contrasting texture and nutty flavor at serving.
This dish pairs well with simple couscous to soak up the sauce and fresh coriander leaves sprinkled on top enhance its herbal freshness. It is well-suited to slow oven cooking which encourages caramelization and flavor development without over-stirring that can break apart the meat.
Trim lamb shoulder to remove excess fat before cooking to avoid greasiness. Check the sauce halfway through cooking to ensure it hasn’t reduced too much; adding water if necessary prevents burning. This tagine stores well in the refrigerator for up to four days and freezes for up to three months. Reheat gently in the oven to maintain texture and flavor.
Ingredients
Use one of these lambs (Note 1):
- 1.6 kg/ 3.2lb lamb shoulder cut in 3.5cm / 1.5" cubes (1kg/2lb after trimming, boneless, trim the fat
- 1 kg / 2 lb lamb stewing meat cut in 3.5cm / 1.5" cubes, or shoulder, already trimmed of fat
Tagine:
- 1 tsp kosher salt cooking salt
- 1/2 tsp black pepper
- 3 tbsp canola oil
- 3 garlic finely minced, cloves
- 2 brown onion diced (1cm / 0.3" cubes
- 1 1/2 tbsp tomato paste
- 2 tsp ginger grated
- 2 cinnamon stick
- 2 1/2 cups chicken stock low sodium, or broth
- 1 cup dried apricot whole (Note 2 for olives option
- 2 - 3 tsp lemon just use 1 whole lemon, Note 3 for preserved lemon, zest
Ras el hanout (Note 4):
- 1 tbsp ground coriander
- 1 tbsp cumin ground
- 2 tsp ground cardamom
- 2 tsp turmeric powder
- 1 1/2 tsp fennel powder
- 1 tsp cayenne pepper (can reduce for less spicy - Note 4)
- 1/4 tsp cloves ground
- 1/4 tsp ground ginger
- 1/2 tsp kosher salt cooking salt
For serving:
- 1/2 cup almonds toasted (Note 5, slivered
- 1/2 cup Coriander leaves aka cilantro, roughly chopped
- 1 1/2 batches couscous (I just use plain, but you can add the fruit and nuts if you want)
Instructions
- Preheat oven to 180°F/350°F (160°C fan). (Note 6 re: other cook methods)
- Spice mix - Mix the ingredients in a bowl then set aside.
- Brown lamb - Toss lamb with the salt and pepper. Heat the oil in a large oven-proof dutch oven (with a lid) over high heat. Brown the lamb in 3 batches, turning to colour the pieces all over, about 3 minutes. Remove into a bowl, then repeat with remaining lamb. Set aside.
- Aromatics - Turn heat down to medium high. Add onion and garlic, cook for 3 minutes until soft. Add tomato paste, ginger, cinnamon and spice mix. Cook for 1 1/2 minutes, stirring constantly.
- Sauce - Add chicken stock and water, stir, then return the lamb into the pot.
- Slow cook 1 hr 45 min - Bring to a simmer, cover with a lid then cook in the oven for 45 minutes. Add apricots, put the lid back on and cook for another 1 hour, checking halfway to ensure the sauce hasn't reduced all the way (if you're concerned, add 1/2 cup water).
- Lemon finish - Lamb should be tender - check! Gently stir in lemon zest.
- Serve over plain couscous, sprinkled with almonds and coriander.
Notes
- Use a 1.6 kg lamb shoulder trimmed of fat to yield about 1 kg of meat for balanced fat content and tenderness during slow cooking.
- Alternative meats like lamb shanks or beef chuck can be substituted with similar cooking times and methods.
- Dried apricots add sweetness; dates may be used as an alternative, while green olives are a common variation if preferred.
- Lemon zest is preferred for this lamb version for freshness, but preserved lemon can be used following chicken tagine guidelines.
- Toast slivered almonds in a dry pan until golden before serving to enhance crunch and flavor.
- Slow oven cooking is recommended over stovetop or slow cooker to achieve proper sauce reduction and caramelization.
- Monitor liquid levels halfway through cooking to prevent over-reduction; add water if needed.
- Store leftovers refrigerated for 4 days or frozen for 3 months; reheat gently in a low oven to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5people
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442cal | 22% |
| Carbohydrates | 30g | 10% |
| Protein | 32g | 64% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 81mg | 27% |
| Sodium | 860mg | 36% |
| Potassium | 1040mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 1199IU | 24% |
| Vitamin C | 6mg | 7% |
| Calcium | 124mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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