Tagine-Style Lamb Stew Recipe

Name: Tagine-Style Lamb Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds lamb shoulder; 2 tablespoons unsalted butter; 1 small onion, grated (about 1/3 cup); 4 cloves garlic, minced; 1 teaspoon black pepper; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon red pepper flakes; 1/4 cup apricot preserves; ⅓ cup red wine vinegar; 1 20-ounce can chickpeas, drained and rinsed; 2 cups chicken stock; 1/4 cup raisins; 1/4 cup chopped fresh parsley; 2 tablespoons lemon juice; Cooked couscous, for serving

Servings: persons

2 pounds lamb shoulder
2 tablespoons unsalted butter
1 small onion, grated (about 1/3 cup)
4 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/4 cup apricot preserves
⅓ cup red wine vinegar
1 20-ounce can chickpeas, drained and rinsed
2 cups chicken stock
1/4 cup raisins
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
Cooked couscous, for serving

1
Trim excess fat from the lamb and cut into 1-inch cubes.
2
In a Dutch oven or other large, heavy-bottomed pot, melt the butter over medium-low heat.
3
Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricot preserves and vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes.
4
(Do not allow the meat to brown.)
5
Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender, about 1 hour 15 minutes.
6
Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more.
7
Remove from heat, stir in the parsley and lemon juice, and serve with couscous.

986

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-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 18 ingredients. The key ingredients include: 2 pounds lamb shoulder, 2 tablespoons unsalted butter, 1 small onion, grated (about 1/3 cup), 4 cloves garlic, minced, and more.

Yes, Tagine-Style Lamb Stew 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!

Tagine-Style Lamb Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions