Lamb Tagine Recipe

Name: Lamb Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 navel orange; 2 tablespoons all-purpose flour; 2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes; 1/2 cup fat-free, lower-sodium chicken broth; 2 cups chopped white onion; 1 teaspoon pumpkin pie spice; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon saffron threads, crushed; 1/4 teaspoon ground red pepper; 1 cup pitted dried plums; 2 tablespoons honey; 3 cups hot cooked couscous; 2 tablespoons slivered almonds, toasted

Servings: persons

1 navel orange
2 tablespoons all-purpose flour
2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes
1/2 cup fat-free, lower-sodium chicken broth
2 cups chopped white onion
1 teaspoon pumpkin pie spice
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon saffron threads, crushed
1/4 teaspoon ground red pepper
1 cup pitted dried plums
2 tablespoons honey
3 cups hot cooked couscous
2 tablespoons slivered almonds, toasted

1
Grate rind and squeeze juice from orange to measure 2 teaspoons and 1/4 cup, respectively. Add flour to orange juice, stirring with a whisk until smooth; stir in rind.
2
Heat a large nonstick skillet over medium-high heat. Add lamb; saute 7 minutes or until browned. Stir in broth, scraping pan to loosen brown bits. Stir in orange juice mixture. Stir onion and next 5 ingredients (through red pepper) into lamb mixture. Pour mixture into a 3-quart electric slow cooker. Cover and cook on LOW for 6 hours or until lamb is tender.
3
Stir dried plums and honey into lamb mixture. Cover and cook on LOW for 1 hour or until thoroughly heated. Serve lamb mixture over couscous; sprinkle with almonds.
4
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5
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874

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 navel orange, 2 tablespoons all-purpose flour, 2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes, 1/2 cup fat-free, lower-sodium chicken broth, and more.

Yes, Lamb 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 Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions