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Lamb Tagine Recipe

Moroccan Lamb Tagine Recipe

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

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

Equipment

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

Method
 

  1. 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.
  2. Remove the lamb from the pot and set aside.
  3. Add the onion to the same pot and sauté until it becomes translucent, about 5 minutes.
  4. Add the garlic and sauté for an additional 30 seconds.
  5. Add the cumin, paprika, coriander, ginger, cinnamon, and cloves and stir until fragrant, about 30 seconds.
  6. Add the lamb back to the pot, along with any juices that may have accumulated, and stir to coat in the spices.
  7. Add the stock, apricots, olives, honey, and lemon juice and stir to combine.
  8. Bring the mixture to a simmer, then reduce the heat to low and cover the pot.
  9. Allow the tagine to simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
  10. Season with salt and pepper to taste.
  11. 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.