Moroccan Lamb Tagine recipe

Caroline

Sharing simple, flavorful recipes made with love and care.

There’s a kind of magic that happens when certain aromas fill your kitchen, instantly transporting you somewhere else entirely. The first time I tackled a Moroccan Lamb Tagine, our home was enveloped in a captivating perfume – a blend of warm, earthy spices, sweetening fruit, simmering lamb, and something exotic I couldn’t quite pinpoint (it was the saffron!). It felt worlds away from the usual Sunday roasts or familiar stews. My family approached the table with curiosity, intrigued by the vibrant colours and fragrant steam rising from the pot. The verdict? Utter silence, followed by requests for seconds, and then a lively discussion about the incredible layers of flavour – the tender, fall-apart lamb, the subtle sweetness of apricots mingling with savory onions and tomatoes, the gentle warmth of ginger and cinnamon. It wasn’t just dinner; it was an adventure for the palate. This recipe is the culmination of several attempts to capture that perfect balance, a dish that is both comforting and excitingly different. It requires patience, allowing the lamb to slowly surrender to the spices and heat, but the result is a truly show-stopping meal that brings a taste of Morocco right to your table.

Essential Moroccan Lamb Tagine Ingredients

Capturing the authentic sweet and savory profile of a classic Lamb Tagine relies on a symphony of spices and quality components. Here’s what you’ll need:

  • Lamb: 2.5 – 3 lbs (about 1.1 – 1.4 kg) boneless lamb shoulder or leg, trimmed of excess fat and cut into 1.5 to 2-inch cubes
  • Fat: 3 tablespoons olive oil
  • Aromatics:
    • 2 large yellow onions, thinly sliced or chopped
    • 4-5 cloves garlic, minced
    • 1 tablespoon freshly grated ginger (about a 1-inch piece)
  • Spices (The Heart of the Tagine):
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1.5 teaspoons turmeric powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon sweet paprika (or smoked paprika for a different profile)
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon cayenne pepper (optional, adjust to heat preference)
    • Large pinch of saffron threads (about 1/4 packed teaspoon)
  • Liquids & Base:
    • 1 (14.5 ounce / 400g) can diced tomatoes, undrained
    • 2 cups low-sodium chicken or lamb broth
    • 1 tablespoon tomato paste
  • Sweet & Savory Additions:
    • 1 cup dried apricots, preferably Turkish (whole or halved)
    • 1/2 cup pitted dates, roughly chopped (optional, adds more sweetness)
    • 1/2 cup green or Kalamata olives, pitted (optional, for a salty counterpoint)
    • 1 (15 ounce / 425g) can chickpeas, rinsed and drained (optional, for substance)
  • Sweetener & Brightness:
    • 1-2 tablespoons honey (adjust to taste)
    • 1 tablespoon fresh lemon juice
  • Seasoning:
    • 1.5 teaspoons Kosher salt (or to taste), divided
  • Garnish (Highly Recommended):
    • 1/4 cup chopped fresh cilantro or parsley (or a mix)
    • 1/4 cup toasted slivered almonds or whole blanched almonds

Step-by-Step Instructions for Aromatic Lamb Tagine

Follow these steps carefully to build layers of flavour for an unforgettable tagine. Remember, patience during the slow cook is key!

  1. Prepare the Saffron: Place the saffron threads in a small bowl. Add 2-3 tablespoons of hot (not boiling) water or broth. Let it steep or “bloom” while you prepare the other ingredients. This releases its colour and aroma.
  2. Season and Sear the Lamb: Pat the lamb cubes thoroughly dry with paper towels (essential for browning). Season generously with 1 teaspoon of the salt and the 1/2 teaspoon of black pepper. Heat 2 tablespoons of the olive oil in a large, heavy-bottomed Dutch oven, large pot, or traditional tagine base (used on the stovetop) over medium-high heat. Working in batches to avoid overcrowding the pot, sear the lamb cubes on all sides until well-browned. This develops crucial flavour. Transfer the seared lamb to a plate and set aside.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot if needed. Add the sliced onions and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Scrape up any browned bits (fond) from the bottom of the pot.
  4. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for about 1-2 minutes more, until fragrant. Be careful not to burn the garlic.
  5. Toast the Spices: Add the ground cumin, coriander, turmeric, cinnamon, paprika, and optional cayenne pepper to the pot. Stir constantly and cook for about 1 minute until the spices are very fragrant. Toasting them briefly in the oil deepens their flavour.
  6. Add Tomatoes and Paste: Stir in the tomato paste and cook for 1 minute, stirring constantly. Then, add the can of diced tomatoes (with their juices). Bring the mixture to a simmer, scraping the bottom of the pot again.
  7. Combine and Simmer: Return the seared lamb (and any accumulated juices) to the pot. Pour in the chicken or lamb broth and the steeped saffron with its liquid. Add the remaining 1/2 teaspoon of salt. Stir everything well to combine.
  8. Braise Low and Slow: Bring the mixture to a gentle simmer on the stovetop. Once simmering, cover the pot tightly with its lid (or the conical tagine lid if using). You have two main options for braising:
    • Oven Method (Recommended for even heat): Preheat your oven to 325°F (160°C). Carefully transfer the covered pot to the preheated oven. Braise for 1.5 hours.
    • Stovetop Method: Reduce the heat to the lowest possible setting that maintains a very gentle simmer (just a few bubbles rising). Cover and cook for 1.5 hours, checking occasionally to ensure it’s not simmering too rapidly or sticking (stir gently if needed).
  9. Add Fruits, Chickpeas & Olives: After 1.5 hours of braising, carefully remove the pot from the oven (or keep on low stovetop heat). Stir in the dried apricots, optional dates, optional olives, and optional chickpeas. If the mixture looks too dry, add another 1/4 to 1/2 cup of broth or water.
  10. Continue Cooking: Re-cover the pot and return it to the oven (or continue simmering on the stovetop) for another 45 minutes to 1 hour, or until the lamb is exceptionally tender and falls apart easily with a fork, and the apricots are plump and soft.
  11. Finish with Honey and Lemon: Remove the tagine from the heat. Gently stir in the honey (start with 1 tablespoon) and the fresh lemon juice. Taste the sauce carefully. Adjust seasoning if necessary – add more salt, pepper, honey for sweetness, or lemon juice for brightness to achieve your desired balance. The sauce should be rich, slightly thickened, and flavourful. If it’s too thin, you can remove the lid and simmer gently on the stovetop for a few minutes to reduce it slightly (remove the lamb first if you do this, to prevent it overcooking).
  12. Rest: Let the tagine rest, covered, for at least 10-15 minutes before serving. This allows the flavours to meld beautifully.
  13. Serve: Ladle the lamb tagine into bowls or serve family-style. Sprinkle generously with the toasted almonds and fresh chopped cilantro or parsley just before serving.

Nutrition Facts (Approximate)

  • Servings: This recipe yields approximately 6-8 servings.
  • Calories per Serving: Estimated at 550-750 calories per serving. This can vary significantly based on the cut of lamb, amount of fat, inclusion of optional ingredients like dates and chickpeas, and serving size.

(Disclaimer: Nutritional information is an estimate calculated using standard databases. Actual values may vary based on specific ingredients, brands, fat trimming, and preparation methods. It does not include side dishes like couscous.)

Preparation and Cooking Time

This dish benefits greatly from unhurried cooking.

  • Preparation Time: Approximately 30-40 minutes (includes chopping vegetables, trimming/searing lamb).
  • Cooking Time: Approximately 2 hours 30 minutes to 3 hours (includes simmering/braising time).
  • Total Time: Approximately 3 hours to 3 hours 40 minutes.

How to Serve Moroccan Lamb Tagine

Serving Lamb Tagine traditionally enhances the experience. Here are the best ways:

  • The Classic Base:
    • Fluffy Couscous: This is the most traditional and highly recommended pairing. Prepare plain couscous according to package directions, or flavour it lightly with butter, olive oil, and a pinch of salt. The light grains are perfect for soaking up the rich tagine sauce. Use a fork to fluff it well before serving.
  • Alternative Grains & Breads:
    • Quinoa: A nutritious, gluten-free alternative that also absorbs the sauce well.
    • Basmati Rice: Simple steamed basmati rice provides a neutral base.
    • Crusty Bread (Khobz): While couscous is primary, warm Moroccan bread (khobz) or a good quality crusty sourdough or baguette is excellent for scooping and mopping up the delicious sauce.
  • Presentation:
    • Tagine Pot: If you cooked the dish in an authentic tagine pot, bring it directly to the table (on a heatproof trivet!) for a stunning presentation. Remove the conical lid at the table to release the fragrant steam.
    • Serving Bowl: If using a Dutch oven, transfer the tagine to a large, shallow, warm serving bowl.
    • Individual Bowls: Ladle generous portions of lamb, fruit, vegetables, and plenty of sauce into individual shallow bowls over a bed of couscous or your chosen base.
  • Essential Garnishes: Don’t skip these! They add crucial texture and freshness.
    • Toasted Almonds: Provide a lovely crunch that contrasts with the tender lamb and soft fruit. Slivered or whole blanched almonds work well. Toast them lightly in a dry skillet until fragrant.
    • Fresh Herbs: Chopped fresh cilantro (coriander leaf) or flat-leaf parsley (or a mix of both) adds vibrant colour and a fresh counterpoint to the rich, sweet-savory flavours. Sprinkle generously just before serving.
  • Optional Sides:
    • Plain Yogurt: A small dollop of plain yogurt can offer a cool, tangy contrast.
    • Harissa: For those who like extra heat, offer a small bowl of harissa paste on the side.
    • Simple Salad: A light cucumber and tomato salad with a lemon-mint dressing can be refreshing alongside.

Additional Tips for Tagine Triumph

Take your Moroccan Lamb Tagine from delicious to divine with these expert tips:

  1. Lamb Selection and Prep Matters: Choose lamb shoulder or leg, as these cuts have enough fat and connective tissue to become meltingly tender during the long, slow braise. Trim away large, hard pieces of fat, but leave some for flavour. Cut the lamb into reasonably large cubes (1.5-2 inches) so they don’t shrink too much or disintegrate during cooking. Patting the lamb completely dry before seasoning is non-negotiable for achieving a good sear.
  2. Embrace the Spice Symphony: Don’t skimp on the spices, and ensure they are reasonably fresh for the best flavour. Briefly toasting the ground spices in the hot oil before adding liquids awakens their aromas and deepens their complexity. Blooming the saffron separately in warm liquid ensures its precious flavour and colour distribute evenly throughout the dish.
  3. Layer Flavours Patiently: Build the flavour base methodically. Sear the lamb properly (in batches!), sauté the onions until truly soft and sweet, cook the garlic and ginger until fragrant, toast the spices, and cook down the tomato paste slightly. Each step contributes significantly to the final depth of flavour. Don’t rush these initial stages.
  4. Achieve Sweet & Savory Balance: Moroccan cuisine excels at balancing sweet, savory, and aromatic elements. Taste the tagine towards the end of cooking and adjust. If it seems too savory or sharp, a little more honey can round it out. If it tastes flat or overly sweet, a squeeze of fresh lemon juice will brighten it up. Adding dried fruits later in the cooking process (as instructed) prevents them from becoming overly mushy.
  5. Low Temperature, Long Time = Tender Lamb: Similar to Beef Bourguignon, the secret to incredibly tender lamb is slow cooking at a low, steady temperature. Whether using the oven (preferred for consistency) or a very low stovetop simmer, avoid a rapid boil, which can toughen the meat fibres. The goal is a gentle, lazy bubble. Give the lamb the time it needs to fully break down and become succulent.

Frequently Asked Questions (FAQ) about Moroccan Lamb Tagine

Common queries about making this flavorful North African stew:

  1. Q: Do I absolutely need a traditional tagine pot to make this recipe?
    • A: No, you don’t need an earthenware tagine pot, although they look beautiful for serving. A heavy-bottomed Dutch oven or any large, oven-safe pot with a tight-fitting lid works perfectly well for achieving the same slow-braised results. The key is the heavy base for even heat and the tight lid to trap moisture and flavour.
  2. Q: What are the most important spices for authentic flavour? Can I use Ras el Hanout?
    • A: The combination of cumin, coriander, ginger, cinnamon, and turmeric forms the core flavour profile. Saffron adds a unique, luxurious aroma and colour that is highly characteristic, though it can be expensive. Yes, you can substitute the listed individual spices (cumin, coriander, turmeric, cinnamon, paprika, cayenne) with about 2-3 tablespoons of a good quality Ras el Hanout spice blend, which often contains these and other spices like cardamom, cloves, or nutmeg. Taste and adjust as Ras el Hanout blends vary.
  3. Q: Can I use beef or chicken instead of lamb?
    • A: Yes, you can adapt this recipe.
      • Beef: Use beef chuck cut into cubes, following the same searing and braising method. Beef may require slightly longer cooking time (similar to Beef Bourguignon, potentially 2.5-3.5 hours) to become fully tender.
      • Chicken: Use bone-in, skin-on chicken thighs. Sear the chicken skin-side down first until crispy, then briefly sear the other side. Reduce the overall braising time significantly, perhaps to 45 minutes – 1 hour total after adding liquids, or until the chicken is cooked through and tender. Add the dried fruit during the last 20-30 minutes.
  4. Q: My tagine sauce seems too thin. How can I thicken it?
    • A: Tagine sauces are traditionally rich but not typically thickened with flour like Western stews. If you prefer a thicker consistency, you can remove the lid during the last 15-20 minutes of cooking to allow some liquid to evaporate. Alternatively, remove the cooked lamb and vegetables with a slotted spoon, then simmer the remaining sauce gently on the stovetop until it reduces and thickens to your liking. Stir the lamb back in before serving. Avoid adding flour or cornstarch, as it changes the authentic character.
  5. Q: Can I prepare Lamb Tagine ahead of time? How do I store and reheat leftovers?
    • A: Absolutely! Like many stews, Lamb Tagine often tastes even better the next day as the flavours meld further. Cool the tagine completely, then store it in an airtight container in the refrigerator for up to 3-4 days. It also freezes very well for up to 3 months. Thaw frozen tagine overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally, or in a covered dish in a low oven (around 300°F / 150°C) until heated through. Add a splash of broth or water if needed to loosen the sauce.

Creating a Moroccan Lamb Tagine is a rewarding culinary journey. The interplay of sweet, savory, and aromatic spices results in a complex and deeply satisfying dish. Served over fluffy couscous and adorned with crunchy almonds and fresh herbs, it’s a feast for both the eyes and the palate, guaranteed to impress and delight. Enjoy the process and the delicious results!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Moroccan Lamb Tagine recipe


  • Author: Caroline

Ingredients

Scale

  • Lamb: 2.5 – 3 lbs (about 1.1 – 1.4 kg) boneless lamb shoulder or leg, trimmed of excess fat and cut into 1.5 to 2-inch cubes
  • Fat: 3 tablespoons olive oil
  • Aromatics:

    • 2 large yellow onions, thinly sliced or chopped
    • 45 cloves garlic, minced
    • 1 tablespoon freshly grated ginger (about a 1-inch piece)

  • Spices (The Heart of the Tagine):

    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 1.5 teaspoons turmeric powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon sweet paprika (or smoked paprika for a different profile)
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon cayenne pepper (optional, adjust to heat preference)
    • Large pinch of saffron threads (about 1/4 packed teaspoon)

  • Liquids & Base:

    • 1 (14.5 ounce / 400g) can diced tomatoes, undrained
    • 2 cups low-sodium chicken or lamb broth
    • 1 tablespoon tomato paste

  • Sweet & Savory Additions:

    • 1 cup dried apricots, preferably Turkish (whole or halved)
    • 1/2 cup pitted dates, roughly chopped (optional, adds more sweetness)
    • 1/2 cup green or Kalamata olives, pitted (optional, for a salty counterpoint)
    • 1 (15 ounce / 425g) can chickpeas, rinsed and drained (optional, for substance)

  • Sweetener & Brightness:

    • 12 tablespoons honey (adjust to taste)
    • 1 tablespoon fresh lemon juice

  • Seasoning:

    • 1.5 teaspoons Kosher salt (or to taste), divided

  • Garnish (Highly Recommended):

    • 1/4 cup chopped fresh cilantro or parsley (or a mix)
    • 1/4 cup toasted slivered almonds or whole blanched almonds


Instructions

  1. Prepare the Saffron: Place the saffron threads in a small bowl. Add 2-3 tablespoons of hot (not boiling) water or broth. Let it steep or “bloom” while you prepare the other ingredients. This releases its colour and aroma.
  2. Season and Sear the Lamb: Pat the lamb cubes thoroughly dry with paper towels (essential for browning). Season generously with 1 teaspoon of the salt and the 1/2 teaspoon of black pepper. Heat 2 tablespoons of the olive oil in a large, heavy-bottomed Dutch oven, large pot, or traditional tagine base (used on the stovetop) over medium-high heat. Working in batches to avoid overcrowding the pot, sear the lamb cubes on all sides until well-browned. This develops crucial flavour. Transfer the seared lamb to a plate and set aside.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot if needed. Add the sliced onions and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Scrape up any browned bits (fond) from the bottom of the pot.
  4. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for about 1-2 minutes more, until fragrant. Be careful not to burn the garlic.
  5. Toast the Spices: Add the ground cumin, coriander, turmeric, cinnamon, paprika, and optional cayenne pepper to the pot. Stir constantly and cook for about 1 minute until the spices are very fragrant. Toasting them briefly in the oil deepens their flavour.
  6. Add Tomatoes and Paste: Stir in the tomato paste and cook for 1 minute, stirring constantly. Then, add the can of diced tomatoes (with their juices). Bring the mixture to a simmer, scraping the bottom of the pot again.
  7. Combine and Simmer: Return the seared lamb (and any accumulated juices) to the pot. Pour in the chicken or lamb broth and the steeped saffron with its liquid. Add the remaining 1/2 teaspoon of salt. Stir everything well to combine.
  8. Braise Low and Slow: Bring the mixture to a gentle simmer on the stovetop. Once simmering, cover the pot tightly with its lid (or the conical tagine lid if using). You have two main options for braising:

    • Oven Method (Recommended for even heat): Preheat your oven to 325°F (160°C). Carefully transfer the covered pot to the preheated oven. Braise for 1.5 hours.
    • Stovetop Method: Reduce the heat to the lowest possible setting that maintains a very gentle simmer (just a few bubbles rising). Cover and cook for 1.5 hours, checking occasionally to ensure it’s not simmering too rapidly or sticking (stir gently if needed).

  9. Add Fruits, Chickpeas & Olives: After 1.5 hours of braising, carefully remove the pot from the oven (or keep on low stovetop heat). Stir in the dried apricots, optional dates, optional olives, and optional chickpeas. If the mixture looks too dry, add another 1/4 to 1/2 cup of broth or water.
  10. Continue Cooking: Re-cover the pot and return it to the oven (or continue simmering on the stovetop) for another 45 minutes to 1 hour, or until the lamb is exceptionally tender and falls apart easily with a fork, and the apricots are plump and soft.
  11. Finish with Honey and Lemon: Remove the tagine from the heat. Gently stir in the honey (start with 1 tablespoon) and the fresh lemon juice. Taste the sauce carefully. Adjust seasoning if necessary – add more salt, pepper, honey for sweetness, or lemon juice for brightness to achieve your desired balance. The sauce should be rich, slightly thickened, and flavourful. If it’s too thin, you can remove the lid and simmer gently on the stovetop for a few minutes to reduce it slightly (remove the lamb first if you do this, to prevent it overcooking).
  12. Rest: Let the tagine rest, covered, for at least 10-15 minutes before serving. This allows the flavours to meld beautifully.
  13. Serve: Ladle the lamb tagine into bowls or serve family-style. Sprinkle generously with the toasted almonds and fresh chopped cilantro or parsley just before serving.

Nutrition

  • Serving Size: one normal portion
  • Calories: 550-750