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 Recipe
- 2 x 400g tinned chopped tomatoes
- 1- pint tomato juice
- 2 teaspoon black pepper
- 2 teaspoon cinnamon powder
- 1 teaspoon cayenne pepper
- 2 tablespoons ginger powder
- 2 tablespoons paprika
- 3 lbs lamb shoulder dice into chunks
- 1 tablespoon turmeric
- 2 medium onions chopped
- 2 ½ tablespoons argan oil you can substitute with vegetable oil
- 2 ½ tablespoons olive oil
- 115 g dried apricots halved
- 3 cloves garlic minced or crushed
- 55 g dates halved
- 85 g flaked almonds
- 55 g raisins or sultanas
- 600 ml lamb stock
- 1 teaspoon saffron stamens soak in cold water overnight
- 1 tablespoon honey
- 2 tablespoons flat-leaf parsley chopped
- 2 tablespoons coriander chopped
- 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
© 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.
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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.