Moroccan Lamb Tagine

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This simple tagine recipe for the classic Moroccan lamb dish is so straightforward that one is virtually guaranteed a perfect result every time. Indeed, the hardest part of this whole recipe is probably getting all the ingredients together!

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Moroccan Tagine

Moroccan Lamb Tagine

Difficulty:

Easy

Cost:

Fairly cheap




Preparation time
Cooking time

Ingredients

For 4 Person(s)

Recipe

  • 1 teaspoon(s) cayenne pepper
  • 2 tablespoon(s) ground black pepper
  • 1 1/2 tablespoon(s) paprika
  • 1 1/2 tablespoon(s) ground ginger
  • 1 tablespoon(s) tumeric
  • 2 teaspoon(s) ground cinnamon
  • 1 lamb shoulder, trimmed and cut into 2 inch chunks
  • 2 large onions, finely minced
  • 2 tablespoon(s) olive oil
  • 2 teaspoon(s) argan oil
  • 3 clove(s) garlic, crushed
  • 16 ounce(s) tomatoe juice
  • 28 ounce(s) canned chopped tomatoes
  • 4 ounce(s) dried apricots, cu in half
  • 2 ounce(s) dates, cut in half
  • 2 ounce(s) raisins
  • 3 ounce(s) almonds, sliced
  • 1 teaspoon(s) saffron threads, soaked in water
  • 16 ounce(s) stock, preferably lamb
  • 1 tablespoon(s) honey
  • 2 tablespoon(s) cilantro, roughly chopped
  • 2 tablespoon(s) parsley, roughly chopped

Moroccan Lamb Tagine Directions

    • Preheat the oven to 300F.
    • Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the refrigerator.
    • Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not colored. Add the crushed garlic for the final 3 minutes.
    • In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
    • Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
    • Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve

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