Lamb And Potato Tagine Recipe

Name: Lamb And Potato Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg lamb shoulder; 4 potatoes, peeled; 300 g sweet potatoes, peeled; 10 dried apricots; moroocan chermoula marinade; 3 tablespoons olive oil; 1 teaspoon salt; 1 large brown onion, diced; 1 cup Italian parsley, stalks included; 1 cup fresh coriander, stalks included; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 tablespoon cumin powder; 1 tablespoon coriander powder; 1 orange, zest of; 1 tablespoon honey; 5 cloves; 5 garlic cloves, peeled; 1 red chili (optional) or 1 teaspoon tbsp hot harissa (optional); 50 g blanched almonds; handful coriander leaves

Servings: persons

1 kg lamb shoulder
4 potatoes, peeled
300 g sweet potatoes, peeled
10 dried apricots
moroocan chermoula marinade
3 tablespoons olive oil
1 teaspoon salt
1 large brown onion, diced
1 cup Italian parsley, stalks included
1 cup fresh coriander, stalks included
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 tablespoon cumin powder
1 tablespoon coriander powder
1 orange, zest of
1 tablespoon honey
5 cloves
5 garlic cloves, peeled
1 red chili (optional) or 1 teaspoon tbsp hot harissa (optional)
50 g blanched almonds
handful coriander leaves

1
In a food procesor process all the Chermoula ingredients to a paste consitency.
2
Cut the lamb into large cubes and dice the potato and sweet potato into similar sized pieces.
3
Mix all ingredients together with the Chermoula paste and marinade for at least 4 hours or preferably overnight if possible.
4
Pre-heat the oven to 150oC.
5
Remove the marinated meat from the refrigerator and mix in 1 1/2 cups of water. Place mix in a Tagine or a heavy based large pot and close the lid.
6
Cook at 150oC for 3 hours, checking after 2 hours and adding a small amount of water if required.
7
Serve garnished with coriander leaves and blanched almonds, on couscous.

1307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 kg lamb shoulder, 4 potatoes, peeled, 300 g sweet potatoes, peeled, 10 dried apricots, and more.

Yes, Lamb And Potato Tagine falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Potato Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions