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
Dive into a flavorful adventure with 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.
5 from 1 vote
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Course: Main dishes
Cuisine: African
Keyword: Moroccan lamb tagine
CookingStyle: Baking
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: Black Pie
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Equipment

Ingredients

Instructions

  • 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

Video

Notes

  • 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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Nutrition

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.

Pin Recipe

Slow Cooker Moroccan Lamb Tagine Recipe

Moroccan Lamb Tagine
Searing lamb, a crucial step in crafting the perfect tagine.

Ingredients:

  • 2 pounds of boneless lamb shoulder, cubed
  • 2 onions, finely chopped
  • 4 cloves of garlic, minced
  • 1 can (14 oz) of diced tomatoes
  • 1/2 cup of dried apricots, chopped
  • 1/2 cup of green olives, pitted
  • 1/4 cup of slivered almonds
  • 1 tablespoon of ground cumin
  • 1 tablespoon of ground coriander
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of paprika
  • 1/2 teaspoon of cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • Fresh cilantro leaves, chopped (for garnish)
  • Cooked couscous or rice (for serving)

Instructions:

  • Season the cubed lamb with salt, black pepper, ground cumin, and ground coriander.
  • In a large skillet, heat some olive oil over medium-high heat. Sear the lamb until it’s browned on all sides, then transfer it to your slow cooker.
  • In the same skillet, add the chopped onions and garlic. Sauté until they become soft and translucent. Add the ground cinnamon, paprika, and cayenne pepper. Cook for another minute to release the spices’ aroma.
  • Transfer the onion and spice mixture to the slow cooker with the lamb.
  • Add the diced tomatoes, chopped dried apricots, green olives, and slivered almonds to the slow cooker. Mix everything together.
  • Cover and cook on the low setting for 6-8 hours, or until the lamb becomes tender and the flavors meld beautifully.
  • Serve your Slow Cooker Moroccan Lamb Tagine over couscous or rice. Garnish with chopped fresh cilantro for a burst of flavor.

Tips for making Moroccan Lamb Tagine

Moroccan Lamb Tagine
Every tagine has a story; this one is pure moroccan magic.

Cooking Tips

  • Balancing Flavors: Achieving the perfect balance of sweet, savory, and spicy flavors is essential. Adjust spices and seasonings to your preference.
  • Slow and Steady: Embrace the slow cooker’s magic. Low and slow cooking allows the lamb to become incredibly tender and infuse with spices.
  • Searing for Depth: Searing the lamb before slow cooking enhances the dish’s depth of flavor. Don’t rush this step.
  • Patience Pays Off: The longer you let your Moroccan Lamb Tagine simmer, the more developed and robust the flavors will become. Don’t rush the process.
  • Avoid Overcrowding: Ensure there’s enough space in the slow cooker for ingredients to cook evenly. Overcrowding can affect the final texture.

Serving Suggestions

Moroccan Lamb Tagine
Uncover the beauty of moroccan lamb tagine, one spoonful at a time.
  • Accompanying Sides: Serve the tagine over fluffy couscous or aromatic basmati rice for an authentic experience.
  • Garnish with Freshness: Garnish with chopped fresh cilantro or mint leaves. These herbs provide a burst of freshness and color.
  • Moroccan Bread: Include warm Moroccan bread, like khobz or flatbreads, to scoop up the flavorful sauce.
  • Beverage Pairing: Pair your tagine with Moroccan mint tea or a glass of crisp white wine for a well-rounded meal.
  • Tagine Variations: Explore tagine variations by adding ingredients like prunes, dates, or preserved lemons for unique flavors.
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FAQs about Moroccan Lamb Tagine

  • Can I store leftover Moroccan Lamb Tagine? Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop for the best results.
  • How do I prevent the tagine from becoming too spicy? Adjust the amount of cayenne pepper to control the spice level. You can always add more later if needed.
  • Can I prepare Moroccan Lamb Tagine in advance for a special occasion? Absolutely! In fact, the flavors often improve when reheated, making it a great dish to prepare ahead of time.
  • Are there vegetarian alternatives to lamb in tagine? Yes, you can create a vegetarian tagine using chickpeas, lentils, or a variety of vegetables as the main ingredients.
  • What’s the secret to the perfect tagine sauce consistency? Patience is key. Allow the tagine to simmer on low heat for a longer duration to let the sauce thicken and flavors meld.

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Hello! I’m Black Pie, your culinary guide at Food And Meal, Hana Hotel Travel Company Limited. I'm passionate about unveiling the rich and diverse flavors of African cuisine to the world. Each recipe we explore is a celebration of culture, tradition, and exquisite taste. Join me on this delightful culinary journey, where we'll discover and share the hidden gems of African cooking together!

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