Lamb Tagine

Name: Lamb Tagine
Prep time: 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 kg boneless lamb shoulder, cut into 4 cm cubes (with some fat on for richness); 2 large yellow onions (~400 g), one finely diced for the base and one cut into thick wedges for the stew; 6 garlic cloves, minced; 4 cm fresh ginger, grated; 3 tbsp olive oil (or 2 tbsp oil + 1 tbsp butter for traditional richness); 1 tsp ground cumin + 1 tsp ground coriander + 1 tsp ground cinnamon + 0.5 tsp ground turmeric + 0.5 tsp sweet paprika + 0.5 tsp ground ginger + a pinch of saffron threads (5–6 strands, bloomed in 2 tbsp hot water); 1.5 tsp ras el hanout (Moroccan spice blend); 1.5 tsp salt + 0.5 tsp freshly ground black pepper; 2 tbsp tomato paste; 400 g ripe tomatoes (4 medium), peeled and grated, or 1 × 400 g can; 200 g dried apricots, halved (use Turkish or California — not too sweet); 60 g pitted dried prunes or raisins (optional, for depth); 600 ml hot water or low-salt chicken stock; 1 cinnamon stick + 1 bay leaf; 80 g whole blanched almonds (or skin-on, toasted); 1 tbsp honey (added at the end to balance sweetness); Fresh coriander + flat-leaf parsley + 1 tbsp lightly toasted sesame seeds to garnish; To serve: 400 g couscous steamed with 400 ml water + 1 tbsp butter + 0.5 tsp salt, OR warm khobz flatbread

Lamb tagine is a symbol of Moroccan cuisine — a slow-cooked stew made in the conical clay pot (tagine), which traps steam and returns juices back into the dish. The lamb becomes fall-apart tender after hours of slow cooking with onion, garlic, dried apricots, almonds, and the spice blend ras el hanout, creating a concentrated sweet-spiced sauce. Tagine is traditionally cooked over charcoal or a wood-burning stove, a ritual of patience and aroma. It is served with khobz bread to soak up the sauce, or with couscous on special occasions. Morocco has dozens of regional variants, but lamb tagine remains the classic festive version.

Total time2h 30m

Active time30m

Servings4

DifficultyMedium

Cost$$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

❄️

Can be frozen

Great for meal prep

🕐

Slow simmered

Low and slow cooking

🍲

One-pot

Minimal washing up

Ingredients 4 servings

1 kg boneless lamb shoulder, cut into 4 cm cubes (with some fat on for richness)
2 large yellow onions (~400 g), one finely diced for the base and one cut into thick wedges for the stew
6 garlic cloves, minced
4 cm fresh ginger, grated
3 tbsp olive oil (or 2 tbsp oil + 1 tbsp butter for traditional richness)
1 tsp ground cumin + 1 tsp ground coriander + 1 tsp ground cinnamon + 0.5 tsp ground turmeric + 0.5 tsp sweet paprika + 0.5 tsp ground ginger + a pinch of saffron threads (5–6 strands, bloomed in 2 tbsp hot water)
1.5 tsp ras el hanout (Moroccan spice blend)
1.5 tsp salt + 0.5 tsp freshly ground black pepper
2 tbsp tomato paste
400 g ripe tomatoes (4 medium), peeled and grated, or 1 × 400 g can
200 g dried apricots, halved (use Turkish or California — not too sweet)
60 g pitted dried prunes or raisins (optional, for depth)
600 ml hot water or low-salt chicken stock
1 cinnamon stick + 1 bay leaf
80 g whole blanched almonds (or skin-on, toasted)
1 tbsp honey (added at the end to balance sweetness)
Fresh coriander + flat-leaf parsley + 1 tbsp lightly toasted sesame seeds to garnish
To serve: 400 g couscous steamed with 400 ml water + 1 tbsp butter + 0.5 tsp salt, OR warm khobz flatbread

How to make it

1MARINATE THE LAMB: in a large bowl combine 1 kg lamb cubes with 1 tsp cumin + 1 tsp coriander + 1 tsp cinnamon + 0.5 tsp turmeric + 0.5 tsp paprika + 0.5 tsp ginger + 1.5 tsp ras el hanout + 1.5 tsp salt + 0.5 tsp pepper + 3 of the minced garlic cloves and 1 tbsp olive oil; rub the spices into the meat with your hands; cover and rest 30 minutes at room temperature (or up to 24 h in the fridge) so the spices penetrate.
2BLOOM SAFFRON: place 5–6 saffron threads in 2 tbsp hot water and let steep 10 minutes — this releases the flavour and colour; set aside.
3BUILD THE BASE: heat the remaining 2 tbsp oil (and 1 tbsp butter if using) in a heavy-bottomed tagine or Dutch oven over medium heat; add 200 g finely diced onion and cook stirring often 8–10 minutes until soft and translucent; add the remaining 3 minced garlic + grated ginger and stir 1 minute.
4SEAR THE LAMB: raise heat to medium-high; push the onions to the sides of the pot and add the marinated lamb in a single layer (work in 2 batches if needed); sear 3–4 minutes per side without moving until deeply browned on all sides — the crust is essential for the rich stew flavour; stir everything together once the lamb is browned.
5TOMATO + LIQUID: stir in 2 tbsp tomato paste and cook 1 minute until darkened; add the 400 g grated tomatoes, the saffron-water, 1 cinnamon stick and 1 bay leaf; pour in 600 ml hot water (or stock) — the liquid should come about halfway up the meat, not cover it; bring to a gentle simmer.
6SLOW COOK: reduce heat to low, cover with the tagine lid (or a tight Dutch-oven lid), and simmer 1.5–2 hours, checking every 30 minutes and stirring gently; the lamb is ready when a fork sinks in easily; add a splash of hot water if the sauce reduces too quickly.
7ADD APRICOTS + ONIONS: stir in 200 g halved dried apricots + 60 g prunes (if using) + the 200 g onion wedges; cover and simmer 25–30 minutes more until the fruit is plump and the onion wedges are tender but still holding shape; the sauce should be glossy, coating the back of a spoon; finish with 1 tbsp honey, taste, adjust salt.
8FINISH AND SERVE: while the tagine rests off the heat for 5 minutes, toast 80 g whole almonds in a dry pan over medium heat 3–4 minutes until golden — watch carefully, they burn fast; spoon the lamb tagine over warm couscous (or serve with khobz), top with toasted almonds, sesame seeds, and a scatter of fresh coriander and parsley; eat with bread to mop up the sauce.