Lamb Tagine

Lamb Tagine is my pick of all tagines! The ras el hanout spice mix is sheer perfection with lamb, and slow cooking works wonders to develop rich flavours in the sauce. Serve over couscous for a stunning Moroccan meal. Your house will smell amazing!

Lamb Tagine

I’ve done chicken and vegetable tagine. Now it’s time to meet my favourite tagine child: LAMB TAGINE!

Arabic spice mixes and lamb are just a match made in heaven, a combination 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 here)

Not sure why it’s taken me so long to share the mother of all Moroccan lamb dishes – tagine. This is a stunner. Fork-tender meat, richly spiced sauce, studded with sweet apricots and finished with a good handful of toasted almonds. And the smell when it’s cooking! Swoon….

Heads up – the sauce is thick and richly spiced!

The sauce of this Lamb Tagine is reduced until thick which means intense flavour which I think is essential for lamb which is one of the stronger flavoured proteins. Think of all the spices and lamb juices reduced and concentrated – you know it’s going to be good!

Here’s what it looks like before and after the slow cooking:

Ingredients in Lamb Tagine

Here’s what you need to make Lamb Tagine.

Best lamb for tagine

The best lamb to use for lamb tagine is lamb shoulder. It’s a tough cut of meat that is made for slow cooking that’s marbled with fat so it’s beautifully juicy. Sometimes it is generically sold as “lamb stew meat”.

I personally don’t think there’s any other cut of lamb that works as well. Lamb shank meat would be the next best but you’d need to cut the meat off the bone and the shape of the pieces won’t be as uniform, so some will cook faster than others.

Boneless lamb leg would probably be my next pick but it’s leaner than shoulder so it wouldn’t be as juicy.

Other meat cuts – For non-lamb options, beef chuck, boneless beef ribs, pork shoulder and pork scotch fillet (aka collar butt and pork neck) would work well. For chicken, see my Chicken Tagine recipe, and I’ve also got a Vegetable Tagine (it’s so good!).

Ras el hanout Spice mix for lamb tagine

The spice blend for tagine is called ras el hanout and it’s made with common spices you may already have. You can buy blends but I much prefer to make my own to get the right balance of flavours. Here’s what you need:

I also use ras el hanout for chicken and vegetable tagines but the blend is slightly different. For example, because lamb has a stronger flavour than vegetables, the spice blend is stronger.

The nice thing here is that because we’re using a fair few different spices here, it’s not the end of the world if you’re missing one … or even two. I’ve offered a few switch-out options in the recipe notes!

and everything else for the tagine

And here are the other ingredients you need to make lamb tagine:

• Garlic, onion and ginger – Aromatic flavour base. Don’t skip the ginger!

• Cinnamon sticks – A spice traditionally used in Middle Eastern cooking and makes the flavour so special. You can substituted with a little powder but cinnamon sticks works better. It’s a little more subtle and earthier.

• Chicken stock/broth – The braising liquid. Traditionally water is used, but stock makes it tastier! Note: Chicken stock is used rather than lamb stock because the flavour is “cleaner”. Lamb stock is not sold at grocery stores, and there’s a reason for that – because it’s very…well, lamb! We get enough lamb flavour in this sauce from the lamb pieces.

• Dried apricots – Some versions of tagine are made with olives, others use dried fruit, others still may use both. I’ve opted for fruit because tagines are one of the few dishes I love that pairs fruit with meat! I also think the orange colour of the apricots looks lovely in the sauce.

  However, the recipe includes the olive option too.

• Tomato paste – This is what is used to thicken the sauce and add a touch of flavour. We don’t use enough to make it tomatoey, it’s very subtle.

• Lemon – Some tagines use preserved lemon (like in my chicken tagine) but for lamb, fresh lemon zest is beautiful. Also – cheaper. 🙂

• Slivered almonds and coriander/cilantro – Garnish for serving. A good amount of both works!

How to make Lamb Tagine

Very straight forward – brown the lamb, sauté aromatics, plonk everything in then slow cook for 1 hour 45 minutes until the lamb is fall-apart tender!

1. Brown lamb – Cut the lamb into large 3.5cm / 1.5″ cubes so they don’t become fall-apart tender too quickly. Cooking long and slow = more flavour in the sauce and it needs the time to reduce and thicken!

   Toss the lamb in salt and pepper, brown in three batches (don’t crowd the pot else the lamb will stew instead of brown) then remove into a bowl.

   Use a large oven-proof pot with a lid, so it can go from the stove to oven. My dutch oven pictured is 24cm / 9.5″ wide.

2. Sauté aromatics – Cook the garlic and onion first, then the tomato paste, ginger, cinnamon and spices. Cook for 1 1/2 minutes, stirring constantly, to cook out the raw flavour of the tomato paste and toast the spices which brings out the flavour.

3. Braising liquid and lamb – Add the chicken stock, water and lamb, then bring it to a simmer.

4. First cook 45 minutes – Put the lid on and transfer to a 180°F/350°F (160°C fan-forced) oven for 45 minutes.

5. Add apricots then stir them in. We add them in partway through else they get too soft.

6. Cook another 1 hour – Put the lid on then return the tagine to the oven for a further 1 hour, or until the lamb pieces are fork tender.

7. Thick and full of flavour – Here’s what the lamb tagine looks like after 1 hour 45 minutes of slow cooking. The sauce has reduced down to a thick consistency, rich with spicing and a beautiful depth of flavour you can only achieve from slow cooking.

8. Serve over couscous. I just use plain couscous for this tagine because it’s got so much flavour in it, rather than one with fruit and nuts in it.

That close up photo above does me every time, remembering the richness of the flavour of the sauce and how tender that lamb is. Tender, but not mushy, we’re not making baby food here.

The dried apricot adds beautiful pops of sweetness as well as sweetening the sauce a touch.

And finishing with fresh lemon zest is just sheer perfection. Please don’t skip that! – Nagi x

PS Also don’t skip the good handful of toasted almonds for serving, it’s also the perfect finishing touch!

Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Lamb tagine

Author: Nagi

Prep: 15 minutes mins

Cook: 2 hours hrs

Total: 2 hours hrs 15 minutes mins

Mains

Moroccan, North African

4.89 from 71 votes

Servings5 people

Tap or hover to scale

Print

Recipe video above. My favourite of all tagines! The ras el hanout spice mix is sheer perfection with lamb, and slow cooking works wonders to develop rich flavours in the sauce and make the lamb fork tender. Serve over couscous for a stunning Moroccan meal. Your house will smell amazing!

-> Also see Chicken and Vegetable Tagine.

Ingredients

CupsMetric

Use one of these lambs (Note 1):

• ▢ 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

Tagine:

• ▢ 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)

Ras el hanout (Note 4):

• ▢ 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

For serving:

• ▢ 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)

Cook ModePrevent screen from sleeping

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.

Recipe 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.

Nutrition Information:

Calories: 442cal (22%)Carbohydrates: 30g (10%)Protein: 32g (64%)Fat: 24g (37%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 81mg (27%)Sodium: 860mg (37%)Potassium: 1040mg (30%)Fiber: 6g (25%)Sugar: 17g (19%)Vitamin A: 1199IU (24%)Vitamin C: 6mg (7%)Calcium: 124mg (12%)Iron: 5mg (28%)

Keywords: lamb tagine

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

More Moroccan stunners!

Chicken Tagine

Moroccan Harira Soup With Lamb

Vegetable Tagine

Couscous

Moroccan Lamb Meatballs

Moroccan lamb backstrap

Moroccan lamb backstrap

Easy Moroccan Stuffed Eggplant (beef or lamb)

Moroccan

Life of Dozer

Dozer and I spent the weekend in Mudgee, a regional NSW town 3 1/2 hours from Sydney. We went for the local Readers’ Festival and dropped by the local book store (Book Nest Mudgee) as well as doing a lunch talk at a beautiful restaurant on a working farm called Blue Wren.

There was a professional photographer there so I was going to hold off until I could share those – because the venue was so stunning, everyone was frocked up, the food and wine was incredible, it was just perfection, so I want to share nice photos that do it justice! But I can’t resist sharing a few behind the scenes pics…

1. Having a serious talk with Dozer before the doors opened about not stealing food from the table:

2. At the end of the lunch, a photo with the incredible Blue Wren Farm team. And Dozer, after 5 hours of photos with lunch guests, was completely done. 😂 What a brat!!!