Revealing how to cook original Moroccan Lamb Tagine

Whether you’re in the mood for an exotic meal or a simple one, Moroccan Lamb Tagine is a sure bet. The slow-simmered stew, or casserole, is filled with aromatic lamb and warm spices. It’s a dish that will appeal to all palates, because it has a complex blend of flavors, from sweet to savory to spicy. If you have never tried this dish, don’t worry. Here’s how to make it:

Moroccan Lamb Tagine Recipe

Moroccan Lamb Tagine

Moroccan Lamb Tagine

Moroccan Lamb Tagine Recipe

The Moroccan lamb tagine dish traditionally uses lots of spices both savory and ones that lean more sweet, like cinnamon and cardamom. The result is a dish so well balanced and complex tasting without a ton of work. The best kind of meal! Serve it over perfectly cooked couscous for the best meal ever.
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Course: Main dishes
Cuisine: African, North African
Keyword: Moroccan lamb tagine
CookingStyle: Oven cook
Prep Time: 8 hours 30 minutes
Cook Time: 2 hours 15 minutes
10 minutes
Total Time: 10 hours 55 minutes
Servings: 4
Calories: 814kcal
Author: Ms Kelly
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  • In a small bowl, mix the black pepper, cayenne pepper, paprika, ginger, cinnamon, and turmeric. In another bowl, put the lamb and season with half of the mixed spices. Mix thoroughly, cover, and marinate for 8 hours, preferably overnight.
  • Preheat the oven to 300 degrees F
  • Add 1 spoonful each of the oils to a large saucepan and heat up. Toss in the grated onions along with the remaining half of the mixed spices sauté over medium heat for 10 minutes until the onions are tender but not browned. Add the minced garlic for the last 3 minutes.
  • Heat the remaining oil in a skillet; fry the lamb on all sides until golden brown, then add to the onions and spices mixture. Add ¼ liter of tomato juice to the skillet, stir, and pour the juice into the meat.
  • Add the rest of the tomato juice, apricots, tomatoes, dates, sultanas or raisins, almond flakes, lamb stock, saffron, and honey to the saucepan. Let it boil, then, cover with an airtight lid, put in the oven and cook for 2.5 hours or until the meat has melted slightly.
  • Place the lamb in a tagine or large bowl and sprinkle over the chopped herbs.
  • Serve warm



  • You can use lamb shanks instead of lamb shoulder, but need to ask your butcher for small lamb shanks, which are from the front legs rather than the large rear ones.
  • Make-Ahead Plan: Assemble the dish and bake, then refrigerate overnight; reheat on the stove before serving
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Calories: 814kcal | Carbohydrates: 65g | Protein: 54g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 382mg | Potassium: 1792mg | Fiber: 10g | Sugar: 36g | Vitamin A: 2116IU | Vitamin C: 37mg | Calcium: 160mg | Iron: 8mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Tagine is the most iconic of all Moroccan dishes. The method for cooking tagine dishes requires very little water, which is a big advantage in arid Morocco. Morocco lamb tagine version whose recipe is provided above deserves to take a while to try to cook because it is an “original” recipe. You may not find any recipe that is more standard than this recipe. If you’re serving a large group of people, this delicious Moroccan lamb tagine will be the perfect dish for any occasion. Don’t hesitate to try, and you’ll be glad you made the effort to make it.