Lamb Tagine – Delicious Moroccan Tagine


Lamb tagine is my favorite! To me Moroccan cooking is full of passion and romance. From the aromatic herbs and spices to the beautiful clay tagines, there is something mystical and legendary about it all and lamb tagine is probably the most flavoursome, rich and enticing dish. I’ve never been to Morocco but it’s certainly high on my to do list. I want to experience the smells and tastes of the exotic spices, the bustle of the markets and the excitement of such a foreign land!

I don’t have a tagine yet, still keeping my eye open for ‘the one’ but I use my beloved cast iron Le Creuset which cooks any stew perfectly! This recipe is, as always, simple but very pleasing. Close your eyes and you could almost be there!

Lamb Tagine:

※Serves 2※
    • 500g diced lamb or 2 small lamb shanks
    • 1tsp plain flour
    • 2tbsp olive oil
    • 1tsp ground cumin
    • 1tsp ground coriander
    • 1tsp ground cinnamon
    • 1tsp ground almonds
    • 1tsp paprika
    • 1tsp ground turmeric
    • 1tsp ground cardamom
    • 1tsp harissa paste
  • 1 medium onion, diced
  • 3 cloves of garlic, grated
  • 15g root ginger, grated
  • Zest of 1 lemon
  • 3 large tomatoes, grated or blended
  • 250ml lamb stock
  • A handful of dried, chopped apricots
  • A handful of dried, chopped dates

Mix all the herbs, spices and harissa paste with the olive oil, to form a paste.

In a large casserole pan heat some olive oil or butter and brown off the lamb.

Remove and sprinkle with a tsp of flour.

Add the onions, garlic and ginger to the pan and fry over a medium heat for 5 minutes.

Return the lamb to the pan and add the spice paste. Mix well.

Add the grated tomatoes, lemon zest, apricots and dates.

Cover with the lamb stock and bring to the boil.

Reduce to a low heat. Let simmer for 1 and 1/2 hours.

Season with some freshly chopped coriander, pomegranate seeds and chillies to taste.

Serves well with this Persian Jeweled Rice by Azita Mehran

and flat breads!



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