Moroccan Lamb Tagine Recipe

Name: Moroccan Lamb Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces couscous; 1 pinch saffron; 1/2 cup vegetable stock; 1 tablespoon olive oil; 1 red onion small, sliced; 1 zucchini sliced; 1 clove garlic minced; 3 apricots halved dried; 2 tablespoons raisins; 5 1/4 ounces lamb neck fillet; 1 tablespoon honey; fresh mint leaves chopped, to garnish; chili sauce to serve, optional

Servings: persons

2 ounces couscous
1 pinch saffron
1/2 cup vegetable stock
1 tablespoon olive oil
1 red onion small, sliced
1 zucchini sliced
1 clove garlic minced
3 apricots halved dried
2 tablespoons raisins
5 1/4 ounces lamb neck fillet
1 tablespoon honey
fresh mint leaves chopped, to garnish
chili sauce to serve, optional

1
Place couscous and saffron in a small heatproof bowl. Bring stock to a boil then pour over top. Cover and set aside for 5 mins, until grains are swollen and tender. Fluff up with a fork.
2
Heat olive oil in a frying pan. Cook onion for 2-3 mins, until softened. Add zucchini and cook for 2-3 mins, stirring occasionally, until golden brown. Add garlic, apricots and raisins. Cook, stirring, for 20-30 seconds. Remove from heat.
3
Preheat broiler. Season lamb and brush with honey. Broil for 5-6 mins, turning occasionally, until just cooked through and still pink in the middle, or until cooked to your liking.
4
Return vegetables to heat, add couscous and toss together for 1-2 mins, until heated through. Cut lamb into thick slices. Spoon couscous onto a warm serving platter. Top with lamb and sprinkle with chopped mint to garnish. Serve immediately with chili sauce, if desired.

171

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 ounces couscous, 1 pinch saffron, 1/2 cup vegetable stock, 1 tablespoon olive oil, and more.

Yes, Moroccan 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!

Moroccan Lamb Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions