Moroccan Lamb Tagine Recipe

Name: Moroccan Lamb Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon cayenne pepper; 2 teaspoons ground black pepper; 1 1/2 tablespoons paprika; 1 1/2 teaspoons ground ginger; 1 tablespoon turmeric; 2 tablespoons cinnamon; 2 1/2 lbs stewing lamb; 1 cup onion; 2 tablespoons olive oil; 2 tablespoons argan oil; 3 garlic cloves; 1 pint tomato juice; 2 (28 ounce) cans chopped tomatoes; 4 ounces dried apricots; 2 ounces dates; 2 ounces raisins; 3 ounces sliced almonds; 1 teaspoon saffron; 1 pint lamb or 1 pint chicken stock; 1 tablespoon clear honey; 2 tablespoons coriander; 2 tablespoons parsley

Servings: persons

1 teaspoon cayenne pepper
2 teaspoons ground black pepper
1 1/2 tablespoons paprika
1 1/2 teaspoons ground ginger
1 tablespoon turmeric
2 tablespoons cinnamon
2 1/2 lbs stewing lamb
1 cup onion
2 tablespoons olive oil
2 tablespoons argan oil
3 garlic cloves
1 pint tomato juice
2 (28 ounce) cans chopped tomatoes
4 ounces dried apricots
2 ounces dates
2 ounces raisins
3 ounces sliced almonds
1 teaspoon saffron
1 pint lamb or 1 pint chicken stock
1 tablespoon clear honey
2 tablespoons coriander
2 tablespoons parsley

1
preheat oven to 300 degrees.
2
Place the cayenne, pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix.
3
Place the lamb in a large bowl and toss with 1/2 the spice mixture.
4
Cover and leave overnight.
5
Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish.
6
Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes. Add the crushed garlic in the final 3 minutes.
7
In a separate pan, heat the oil and brown the lamb on all sides.
8
Add to the casserole dish.
9
Deglaze the pan with 1/4 pint of the tomato juice and add that to the casserole dish as well.
10
Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins, saffron, lamb stock and honey to the casserole dish.
11
Bring to a boil, cover and place in oven or slow cooker 2 1/2 - 3 hours until meat is very tender.
12
Serve with couscous or rice and top with herbs.

1343

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 22 ingredients. The key ingredients include: 1 teaspoon cayenne pepper, 2 teaspoons ground black pepper, 1 1/2 tablespoons paprika, 1 1/2 teaspoons ground ginger, and more.

Yes, Moroccan 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!

Moroccan Lamb Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions