Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Lamb Tagine Recipe
Lamb Tagine is my choose of all tagines! The ras el hanout spice combine is sheer perfection with lamb, and gradual cooking works wonders to develop wealthy flavours within the sauce. Serve over couscous for a shocking Moroccan meal. Your home will odor wonderful!
I’ve finished chicken and vegetable tagine. Now it’s time to satisfy my favorite tagine youngster: LAMB TAGINE!
Arabic spice mixes and lamb are only a match made in heaven, a mixture I’ve not shied away from exploring. Proof: Moroccan backstrap, Harira Soup, Shawarma shoulder, Lamb Shawarma chickpea soup, Moroccan lamb meatballs. (And all my Moroccan recipes right here)
Unsure why it’s taken me so lengthy to share the mom of all Moroccan lamb dishes – tagine. It is a stunner. Fork-tender meat, richly spiced sauce, studded with candy apricots and completed with a superb handful of toasted almonds. And the odor when it’s cooking! Swoon….
What’s a tagine? “Tagine” refers to a cone-shaped cooking vessel from North Africa in addition to the stew that’s cooked inside. All types of meals are cooked in tagines, from greens to meat and fish. Heat spices come along with the pure juices that seep from the cooking meat and greens to type the sauce that makes tagines so irresistible.
Meats are sometimes gradual cooked utilizing stewing cuts of meat to make them fantastically tender, such in because the lamb tagine I’m sharing immediately. Alternatively, fish tagines are a lot faster to cook dinner!
The sauce of this Lamb Tagine is lowered till thick which implies intense flavour which I believe is crucial for lamb which is among the stronger flavoured proteins. Consider all of the spices and lamb juices lowered and concentrated – it’s going to be good!
Right here’s what it seems to be like earlier than and after the gradual cooking:
Right here’s what it’s good to make Lamb Tagine.
Finest lamb for tagine
One of the best lamb to make use of for lamb tagine is lamb shoulder. It’s a tricky reduce of meat that’s made for gradual cooking that’s marbled with fats so it’s fantastically juicy. Typically it’s generically offered as “lamb stew meat”.
I personally don’t suppose there’s another reduce of lamb that works as effectively. Lamb shank meat can be the following greatest however you’d want to chop the meat off the bone and the form of the items received’t be as uniform, so some will cook dinner quicker than others.
Boneless lamb leg would most likely be my subsequent choose but it surely’s leaner than shoulder so it wouldn’t be as juicy.
Different meat cuts – For non-lamb choices, beef chuck, boneless beef ribs, pork shoulder and pork scotch fillet (aka collar butt and pork neck) would work effectively. For chicken, see my Chicken Tagine recipe, and I’ve additionally obtained a Vegetable Tagine (it’s so good!).
Ras el hanout Spice combine for lamb tagine
The spice mix for tagine is known as ras el hanout and it’s made with frequent spices you might have already got. You should purchase blends however I a lot favor to make my very own to get the appropriate stability of flavours. Right here’s what you want:
I additionally use ras el hanout for chicken and vegetable tagines however the mix is barely completely different. For instance, as a result of lamb has a stronger flavour than greens, the spice mix is stronger.
The good factor right here is that as a result of we’re utilizing a good few completely different spices right here, it’s not the tip of the world in the event you’re lacking one … and even two. I’ve provided just a few switch-out choices within the recipe notes!
and the whole lot else for the tagine
And listed here are the opposite substances it’s good to make lamb tagine:
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Garlic, onion and ginger – Fragrant flavour base. Don’t skip the ginger!
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Cinnamon sticks – A spice historically utilized in Center Japanese cooking and makes the flavour so particular. You’ll be able to substituted with a little bit powder however cinnamon sticks works higher. It’s a little bit extra delicate and earthier.
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Chicken inventory/broth – The braising liquid. Historically water is used, however inventory makes it tastier! Be aware: Chicken inventory is used slightly than lamb inventory as a result of the flavour is “cleaner”. Lamb inventory shouldn’t be offered at grocery shops, and there’s a cause for that – as a result of it’s very…effectively, lamb! We get sufficient lamb flavour on this sauce from the lamb items.
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Dried apricots – Some variations of tagine are made with olives, others use dried fruit, others nonetheless might use each. I’ve opted for fruit as a result of tagines are one of many few dishes I like that pairs fruit with meat! I additionally suppose the orange color of the apricots seems to be pretty within the sauce.
Nonetheless, the recipe consists of the olive choice too.
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Tomato paste – That is what’s used to thicken the sauce and add a contact of flavour. We don’t use sufficient to make it tomatoey, it’s very delicate.
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Lemon – Some tagines use preserved lemon (like in my chicken tagine) however for lamb, contemporary lemon zest is gorgeous. Additionally – cheaper. 🙂
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Slivered almonds and coriander/cilantro – Garnish for serving. A very good quantity of each works!
Very straight ahead – brown the lamb, sauté aromatics, plonk the whole lot in then gradual cook dinner for 1 hour 45 minutes till the lamb is fall-apart tender!
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Brown lamb – Lower the lamb into giant 3.5cm / 1.5″ cubes so that they don’t turn out to be fall-apart tender too rapidly. Cooking lengthy and gradual = extra flavour within the sauce and it wants the time to cut back and thicken!
Toss the lamb in salt and pepper, brown in three batches (don’t crowd the pot else the lamb will stew as a substitute of brown) then take away right into a bowl.
Use a big oven-proof pot with a lid, so it could actually go from the range to oven. My dutch oven pictured is 24cm / 9.5″ broad.
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Sauté aromatics – Prepare dinner the garlic and onion first, then the tomato paste, ginger, cinnamon and spices. Prepare dinner for 1 1/2 minutes, stirring continually, to cook dinner out the uncooked flavour of the tomato paste and toast the spices which brings out the flavour.
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Braising liquid and lamb – Add the chicken inventory, water and lamb, then carry it to a simmer.
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First cook dinner 45 minutes – Put the lid on and switch to a 180°F/350°F (160°C fan-forced) oven for 45 minutes.
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Add apricots then stir them in. We add them in partway by else they get too comfortable.
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Prepare dinner one other 1 hour – Put the lid on then return the tagine to the oven for an additional 1 hour, or till the lamb items are fork tender.
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Thick and stuffed with flavour – Right here’s what the lamb tagine seems to be like after 1 hour 45 minutes of gradual cooking. The sauce has lowered all the way down to a thick consistency, wealthy with spicing and a gorgeous depth of flavour you possibly can solely obtain from gradual cooking.
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Serve over couscous. I simply use plain couscous for this tagine as a result of it’s obtained a lot flavour in it, slightly than one with fruit and nuts in it.
As with every gradual cooking recipe I share, I do know some folks will ask if it may be cooked utilizing the gradual cooker or on the range! Sadly for this lamb tagine, the oven works greatest.
The range wouldn’t work very effectively since you’d must stir continuously to stop the bottom from catching because the sauce of this tagine is significantly thicker than say, Beef Stew. However as a result of the lamb items will get so tender, it can break aside into the sauce.
The gradual cooker additionally doesn’t work that effectively as a result of the sauce is not going to scale back almost sufficient within the gradual cooker. So the sauce is just too skinny and can lack flavour. Cooking within the gradual cooker additionally means you don’t get caramelisation on the floor and edges of the tagine such as you do within the oven and on the range which provides flavour to stews.
For some dishes you will get round this by ending a dish cooked within the gradual cooker within the oven, like I do with Gradual Cooker BBQ Brisket and Gradual Cooker Roast Lamb Leg. However sadly not for stews like this tagine!
That shut up picture above does me each time, remembering the richness of the flavour of the sauce and the way tender that lamb is. Tender, however not mushy, we’re not making child meals right here.
The dried apricot provides stunning pops of sweetness in addition to sweetening the sauce a contact.
And ending with contemporary lemon zest is simply sheer perfection. Please don’t skip that! – Johnsat x
PS Additionally don’t skip the nice handful of toasted almonds for serving, it’s additionally the right completion!
Ingredients
- 1.6 kg/ 3.2lb boneless lamb shoulder, trim the fat, then cut in 3.5cm / 1.5" cubes (1kg/2lb after trimming)
- 1 kg / 2 lb lamb stewing meat or shoulder, already trimmed of fat cut in 3.5cm / 1.5" cubes
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 3 tbsp canola oil
- 3 garlic cloves , finely minced
- 2 brown onions , diced (1cm / 0.3″ cubes)
- 1 1/2 tbsp tomato paste
- 2 tsp grated ginger
- 2 cinnamon sticks
- 2 1/2 cups chicken stock/broth , low sodium
- 1 cup dried apricots , whole (Note 2 for olives option)
- 2 – 3 tsp lemon zest (just use 1 whole lemon, Note 3 for preserved lemon)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp ground cardamom
- 2 tsp turmeric powder
- 1 1/2 tsp fennel powder
- 1 tsp cayenne pepper (can reduce for less spicy – Note 4)
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp cooking/kosher salt
- 1/2 cup slivered almonds , toasted (Note 5)
- 1/2 cup coriander/cilantro leaves roughly chopped
- 1 1/2 batches couscous (I just use plain, but you can add the fruit and nuts if you want)
Instructions
- Preheat oven to 180°F/350°F (160°C fan). (Note 6 re: other cook methods)
- Spice mix – Mix the ingredients in a bowl then set aside.
- Brown lamb – Toss lamb with the salt and pepper. Heat the oil in a large oven-proof dutch oven (with a lid) over high heat. Brown the lamb in 3 batches, turning to colour the pieces all over, about 3 minutes. Remove into a bowl, then repeat with remaining lamb. Set aside.
- Aromatics – Turn heat down to medium high. Add onion and garlic, cook for 3 minutes until soft. Add tomato paste, ginger, cinnamon and spice mix. Cook for 1 1/2 minutes, stirring constantly.
- Sauce – Add chicken stock and water, stir, then return the lamb into the pot.
- Slow cook 1 hr 45 min – Bring to a simmer, cover with a lid then cook in the oven for 45 minutes. Add apricots, put the lid back on and cook for another 1 hour, checking halfway to ensure the sauce hasn't reduced all the way (if you're concerned, add 1/2 cup water).
- Lemon finish – Lamb should be tender – check! Gently stir in lemon zest.
- Serve over plain couscous, sprinkled with almonds and coriander.
Notes
1. Lamb shoulder is a tough cut of meat that needs to be slow cooked to become tender. Ultra juicy, it’s one of my favourite lamb cuts! But it’s FATTY. You will need to get a 1.6kg / 3.2lb boneless piece to end up with 1kg / 2lb for cooking after trimming fat.
Or, use 1 kg/2 lb lamb stewing meat or lamb shoulder that’s already trimmed. Try not to use pre-cut because the pieces are usually too small and become fall-apart too quickly, before the sauce reduces enough & develops flavour.
Other suitable meats – Lamb shanks meat, could also be used (1 kg/2lb exc bone), or beef chuck. See here for chicken tagine and here for vegetable tagine.
2. Dates are also commonly used so feel free to substitute. I like the sweetness and colour of apricots with lamb.
Olives is also used in tagines – if you prefer olives to dried fruit, use 1 heaped cup of green olives.
3.Lemon zest v preserved lemon which is often traditionally used in tagines (lemon pickled salt) which I use for chicken tagine. For lamb, I actually prefer lemon zest which is fresher I think works well with lamb which is richer than chicken. But you can use preserved lemon if you prefer, same amount, zest only (not flesh or pith), follow directions in chicken tagine for how to prep.
4. Ras el hanout – the traditional spice mix used for tagines. You won’t be left lacking if you are missing a spice (maybe even two), just make up for it by dialling up the ones you have.
Spiciness – It’s not spicy but has an unmissable warm hum, the cayenne can be reduced or omitted.
5. Toast slivered almonds– heat small pan over medium high heat (no oil) then toss almonds for two minutes until light golden. Remove and set aside.
6. Tagine is best cooked in the oven. Sauce is thick is risky on stove, the regular stirring required causes meat to fall apart into sauce. Slow cooker doesn’t allow for liquid evaporation so sauce doesn’t reduce, also you don’t get caramelisation on the surface/edges that adds flavour. See blue box in the post for more info!
7. Sauce reduction – The sauce of this tagine is meant to be thick, this concentrates the flavour and is what makes this tagine so good!. However, a reader reported the sauce reduced too much in the bake time – possibly could happen if lid is not heavy (evaporation), or oven runs hot. As a safeguard, I increased the stock liquid slightly, and call for a check halfway through to ensure there’s still enough liquid.
8. Storage – 4 days in the fridge, or 3 months in the freezer. If making for company, can highly recommend making it the day before as it will develop more flavour overnight. Reheat in the oven only (150C/300F – 130C fan). Stove is too risky, re: burnt base.
Nutrition per serving excluding couscous.
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