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 30

Cook Time: 2 15

Total Time: 10 55

Servings:

Calories: 814kcal

Author: Black Pie

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Equipment

Oven

saucepan

Ingredients

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

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

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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