Lamb Tagine With Honey Recipe

Name: Lamb Tagine With Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs lamb shoulder or 3 lbs lamb necks, trimmed of fat and cut into 2 1/2 inch cubes; 1 teaspoon ground ginger; 1 teaspoon fresh ground black pepper; 1 tablespoon ras el hanout spice mix; 1/4 teaspoon saffron; 1/2 cup water; 1/2 cup unsalted butter; 2 medium onions, finely chopped; 2 cloves garlic, finely chopped; 2 cinnamon sticks; 6 cups chicken stock; 2 cups dried apricots, roughly chopped or 2 cups raisins; 1 1/2 cups almonds, whole and blanched; 3/4 cup honey (preferably dark); 1 teaspoon ground cinnamon; 1 cup carrot, peeled,cut in 1/2 inch thick slices; 1/2 cup flat leaf parsley, chopped.

Servings: persons

3 lbs lamb shoulder or 3 lbs lamb necks, trimmed of fat and cut into 2 1/2 inch cubes
1 teaspoon ground ginger
1 teaspoon fresh ground black pepper
1 tablespoon ras el hanout spice mix
1/4 teaspoon saffron
1/2 cup water
1/2 cup unsalted butter
2 medium onions, finely chopped
2 cloves garlic, finely chopped
2 cinnamon sticks
6 cups chicken stock
2 cups dried apricots, roughly chopped or 2 cups raisins
1 1/2 cups almonds, whole and blanched
3/4 cup honey (preferably dark)
1 teaspoon ground cinnamon
1 cup carrot, peeled,cut in 1/2 inch thick slices
1/2 cup flat leaf parsley, chopped.

1
In a bowl combine the ginger, pepper, ras el hanout, saffron and water and mix well.
2
Add the meat and rub in the paste, coating evenly.
3
Cover and refrigerate overnight.
4
In a Dutch oven or other heavy, lidded pot, melt the butter over medium heat.
5
Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.
6
Add the marinated meat to the pot and then the chicken stock to cover the meat.
7
Bring the stock to a boil, and skim off any scum that appears.
8
Reduce the heat to low, cover and simmer, stirring from time to time.
9
Add water if the pot becomes too dry.
10
Stew until the meat is tender, about 1 1/2 hours.
11
Add the apricots, almonds, honey, carrots, and ground cinnamon and simmer, covered, stirring often to prevent scorching, until the meat is very soft and almost falling part, about 30 minutes longer.
12
(If it is too soupy, uncover and simmer to reduce the sauce to a syrupy glaze.) Stir in the chopped parsley and transfer to a warmed serving dish.
13
Serve immediately with couscous, rice or potatoes.

2427

kcal

Calories

136

Fat

103

Carbs

212

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.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 17 ingredients. The key ingredients include: 3 lbs lamb shoulder or 3 lbs lamb necks, trimmed of fat and cut into 2 1/2 inch cubes, 1 teaspoon ground ginger, 1 teaspoon fresh ground black pepper, 1 tablespoon ras el hanout spice mix, and more.

Yes, Lamb Tagine With Honey 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 With Honey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions