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Lamb Tagine Recipe

Moroccan Lamb Tagine Recipe

The Lamb Tagine recipe is a traditional Moroccan dish consisting of slow-cooked lamb, aromatic spices, and tender vegetables.
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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 3 hours
Course: Main Course
Cuisine: Moroccan
Keyword: Lamb Tagine Recipe
Servings: 8 People
Calories: 435 kcal
Lamb Tagine Recipe

Equipment

  • large, heavy-bottomed pot or tagine
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon or spatula

Ingredients

  • 2 pounds boneless lamb shoulder, cut into 2-inch cubes
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 2 tbsp olive oil
  • 2 cups chicken or lamb stock
  • 1 cup dried apricots
  • 1 cup pitted green olives
  • 1/4 cup honey
  • 2 tbsp fresh lemon juice
  • 2 tbsp chopped fresh cilantro leaves, for garnish
  • 2 tbsp chopped fresh parsley leaves, for garnish
  • Salt and freshly ground black pepper

Instructions

  • Heat the olive oil in a large, heavy-bottomed pot or tagine over medium-high heat. Add the lamb and brown on all sides, about 5-7 minutes.
  • Remove the lamb from the pot and set aside.
  • Add the onion to the same pot and sauté until it becomes translucent, about 5 minutes.
  • Add the garlic and sauté for an additional 30 seconds.
  • Add the cumin, paprika, coriander, ginger, cinnamon, and cloves and stir until fragrant, about 30 seconds.
  • Add the lamb back to the pot, along with any juices that may have accumulated, and stir to coat in the spices.
  • Add the stock, apricots, olives, honey, and lemon juice and stir to combine.
  • Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
  • Allow the tagine to simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
  • Season with salt and pepper to taste.
  • Garnish with chopped cilantro and parsley leaves before serving.

Notes

Tips and Tricks

 
Browning the lamb before adding it to the pot adds a depth of flavor to the dish.
Sautéing the onion and garlic before adding the spices helps release their flavors and aromas.
Use a heavy-bottomed pot or tagine to distribute heat evenly and prevent burning.
To prevent the tagine from drying out, check it occasionally and add a splash of water or stock if needed.

Nutrition

Serving: 1g | Calories: 435kcal | Carbohydrates: 33g | Protein: 31g | Fat: 20g | Saturated Fat: 6g | Monounsaturated Fat: 894g | Cholesterol: 94mg | Sodium: 960mg | Fiber: 5g | Sugar: 25g
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