Moroccan lamb tagine
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
10 mins
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Total Time
40 mins
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Servings
6
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Calories
585 kcal
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Course
Main Course
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Cuisine
Moroccan
Moroccan lamb tagine
Description
This Moroccan lamb tagine combines diced lamb with a blend of aromatic spices including cumin, turmeric, and paprika, along with a cinnamon stick to develop warm, complex flavors. The inclusion of dried apricots and optional honey introduces a subtle sweetness that complements the savory components. Tomato paste and canned tomatoes create a thick sauce, while chickpeas add body and texture. The cooking process, whether in an Instant Pot or on the stovetop, results in tender meat that easily absorbs the rich sauce. The dish is garnished with chopped pistachios and fresh coriander to add texture and herbaceous notes.
Served alongside couscous or rice, this tagine provides a hearty, well-rounded meal. The combination of sweet and savory elements suits different palates and makes it adaptable for a variety of occasions.
The recipe notes advise that the lamb tagine can be frozen before adding garnishes. Removing the cinnamon stick and freezing in portions allows for convenient storage of up to three months. Reheating should be done until the dish is thoroughly hot to preserve its flavor and texture.
Ingredients
- 2 tbsp olive oil to fry, light
- 1.3 kg lamb 3 pounds, diced
- 2 red onions , finely diced
- 3 garlic minced, cloves
- 1 tbsp ginger grated, fresh
- 2 tsp cumin ground
- 2 tsp Turmeric ground
- 2 tsp paprika sweet
- 1 cinnamon stick large
- 100 g dried apricot finely diced, 3 ½ oz
- 2 tbsp honey (optional)
- ½ lemon , juice only
- 3 tbsp tomato paste
- 400 g chopped tomatoes 14oz canned
- 400 g canned chickpeas drained and rinsed, 14oz, tinned
- 250 ml chicken stock from stock cube, 1 cup, hot
- 3 tbsp pistachio chopped, to garnish
- Coriander cilantro) to garnish, handful
Instructions
Instant Pot method
- Heat the oil in your pressure cooker and brown the lamb for a few minutes, in batches if necessary. Set aside. If you are short of time you can skip browning the lamb and instead add it in with remaining ingredients on Step 3.
- If there’s any browned bits at the bottom of the pot, deglaze with a splash of stock or water. Add the chopped onion and cook for five minutes until softened.
- Add the garlic, ginger and spices and stir to release the wonderful aromas.
- Return the lamb to the pot and stir to combine.
- Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
- Add the chopped tin tomatoes, chickpeas and stock.
- Cover, set vent to sealing and cook for 20 minutes at high pressure. Allow for 10 minutes natural pressure release then manually release the remaining steam.
- Remove the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.
Stovetop method
- Heat the oil in a large lidded casserole dish. Fry the onions for five minutes until softened.
- Add the garlic, ginger and spices and stir to release the wonderful aromas.
- Add the lamb to the pot and stir to combine, cooking for 5 minutes.
- Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
- Add the chopped tin tomatoes, chickpeas and 2 cups (500ml) stock - note this is twice the amount from pressure cooker method.
- Bring to a boil then reduce a low simmer. Cover and cook for about 1h -1h 15 mins until the lamb is tender and stew has thickened.
- Remove the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.
Slow cooker method
- Follow steps 1-4 then put all the ingredients in your crockpot. Stir in the tomatoes, chickpeas and stock and cook on low for 8 hours or high for 6 hours.
Notes
- Freeze the tagine before adding coriander and pistachios for up to three months.
- Remove the cinnamon stick prior to freezing to avoid bitterness.
- Defrost in the refrigerator and reheat until piping hot before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Calories | 585kcal | 29% |
| Carbohydrates | 47g | 16% |
| Protein | 53g | 106% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 142mg | 47% |
| Sodium | 369mg | 15% |
| Potassium | 1409mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 23g | 46% |
| Vitamin A | 1170IU | 23% |
| Vitamin C | 17.3mg | 19% |
| Calcium | 114mg | 11% |
| Iron | 8.4mg | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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