Lamb Tagine Recipe

Name: Lamb Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds leg of lamb; oil; 3 onions sliced into rounds; 2 garlic cloves mashed into paste; 4 teaspoons spice ras el hanout; 1 1/8 cups carrots peeled and chunked; 5 potatoes peeled and chunked; 1 2/3 cups tomatoes thickly sliced; 3 3/4 cups dried apricots; 4 1/4 cups vegetable stock; 2 teaspoons honey; 3 bay leaves; 3 tablespoons salt

Servings: persons

2 1/4 pounds leg of lamb
oil
3 onions sliced into rounds
2 garlic cloves mashed into paste
4 teaspoons spice ras el hanout
1 1/8 cups carrots peeled and chunked
5 potatoes peeled and chunked
1 2/3 cups tomatoes thickly sliced
3 3/4 cups dried apricots
4 1/4 cups vegetable stock
2 teaspoons honey
3 bay leaves
3 tablespoons salt

1
Coat the bottom of a large skillet or Dutch oven with oil on high heat.
2
Sprinkle all sides of the lamb with salt and sear it on all sides until golden. Set aside.
3
Add the onion to the same skillet and saute until transparent.
4
Right at the end of the onion's cooking time, add in the garlic.
5
Sprinkle over the ras el hanout spice and stir everything together. Simmer 1 minute.
6
Add in the carrots, potatoes, tomatoes, and apricots and simmer another minute while stirring.
7
Add the lamb on top of everything and cover with the vegetable or chicken stock. The lamb should be almost completely covered.
8
Stir in the honey, bay leaves, and salt.
9
Bring the pot to the boil and let simmer 1 1/2 to 2 hours. Start testing the lamb leg after 1 1/2 hours to see it it is tender. Once it is, serve over couscous.

1019

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.

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 13 ingredients. The key ingredients include: 2 1/4 pounds leg of lamb, oil, 3 onions sliced into rounds, 2 garlic cloves mashed into paste, and more.

Yes, Lamb Tagine falls under the Meat & Poultry 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