Lamb and Tomato Tagine Recipe

Name: Lamb and Tomato Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon ground ginger; 1 teaspoon ground black pepper; 1 teaspoon ground cinnamon; 1 (2 3/4 lb) lamb shoulder, knuckle removed; 1 bulb of garlic, peeled; 3 tablespoons olive oil; 1 lb onion, grated; 6 ounces dried apricots, soaked in water to cover; 3 ounces sliced almonds; 2 ounces raisins; 1 tablespoon clear honey; 2 cups tomato juice; 1 12 lbs tomatoes, peeled, seeded and roughly chopped; 2 cups lamb broth

Servings: persons

1 teaspoon ground ginger
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 (2 3/4 lb) lamb shoulder, knuckle removed
1 bulb of garlic, peeled
3 tablespoons olive oil
1 lb onion, grated
6 ounces dried apricots, soaked in water to cover
3 ounces sliced almonds
2 ounces raisins
1 tablespoon clear honey
2 cups tomato juice
1 12 lbs tomatoes, peeled, seeded and roughly chopped
2 cups lamb broth

1
Combine the ginger, pepper and cinnamon and rub all over the lamb.
2
Leave in the fridge to marinate overnight.
3
Preheat the oven to 300F
4
Shred three of the garlic cloves.
5
Using the tip of a sharp knife, make small indentations all over the lamb and push in slivers of garlic.
6
Finely chop the remaining garlic.
7
Heat the olive oil in a heavy casserole pan set over a high heat.
8
Quickly brown the lamb all over - it should take about 10 minutes.
9
Add the remaining garlic and onion to the same pan; turn down the heat and soften the onions, without letting them brown.
10
Add the apricots along with their soaking water.
11
Stir in the almonds, honey, tomato juice, tomatoes and lamb broth.
12
Bring to the boil, place in the oven and cook for 3 hours.

428

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 14 ingredients. The key ingredients include: 1 teaspoon ground ginger, 1 teaspoon ground black pepper, 1 teaspoon ground cinnamon, 1 (2 3/4 lb) lamb shoulder, knuckle removed, and more.

Yes, Lamb and Tomato 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 Tomato Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions