Why You’ll Love This Recipe
This recipe is a feast for the senses. With layers of warm spices like cinnamon, cumin, and ginger, combined with tender lamb and sweet dried fruits such as apricots or raisins, Moroccan Lamb Tagine offers an irresistible depth of flavor. It’s a hearty, slow-cooked meal perfect for special occasions or a cozy family dinner. The dish is also highly adaptable and makes your kitchen smell amazing as it simmers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lamb shoulder or leg, cut into chunks
- Olive oil
- Onion, chopped
- Garlic, minced
- Ground cinnamon
- Ground cumin
- Ground ginger
- Ground coriander
- Paprika
- Turmeric
- Salt
- Black pepper
- Chicken or beef broth
- Diced tomatoes (canned or fresh)
- Carrots, sliced
- Dried apricots or raisins
- Chickpeas (cooked or canned, drained)
- Fresh cilantro or parsley for garnish
- Sliced almonds (optional)
- Lemon zest or preserved lemon (optional)
Directions
- Heat olive oil in a large tagine or Dutch oven over medium heat.
- Add chopped onions and sauté until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in cinnamon, cumin, ginger, coriander, paprika, turmeric, salt, and pepper. Cook for 1–2 minutes to toast the spices.
- Add lamb chunks and brown on all sides, about 8–10 minutes.
- Pour in broth and diced tomatoes, stirring to combine. Bring to a simmer.
- Add carrots and dried apricots (or raisins), then cover and reduce heat to low.
- Simmer gently for 1.5 to 2 hours, or until the lamb is very tender and the sauce has thickened.
- Stir in chickpeas during the last 10–15 minutes of cooking.
- Taste and adjust seasoning. Add lemon zest or preserved lemon if using for a bright finish.
- Garnish with chopped fresh herbs and sliced almonds before serving.
Servings and timing
This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 2 hours
Total time: about 2 hours 20 minutes
Variations
- Vegetarian Version: Substitute lamb with hearty vegetables like eggplant, zucchini, and potatoes, and use vegetable broth.
- Spicier Twist: Add a pinch of cayenne pepper or harissa paste for heat.
- Fruit Swap: Use prunes or dates instead of apricots for a deeper sweetness.
- Nutty Addition: Stir in toasted almonds or pine nuts for added texture.
- Slow Cooker: Combine all ingredients and cook on low for 6–8 hours or high for 3–4 hours.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a covered pot over medium heat, adding a splash of broth or water if needed.
You can also freeze Moroccan Lamb Tagine for up to 3 months. Thaw in the fridge overnight before reheating.
FAQs
What is a tagine and do I need one to make this dish?
A tagine is a traditional North African clay pot with a cone-shaped lid. While ideal, you can use a Dutch oven or heavy pot for similar results.
What cut of lamb is best for tagine?
Lamb shoulder or leg is best due to its marbling, which becomes tender and flavorful during slow cooking.
Can I make this ahead of time?
Yes, this dish tastes even better the next day as the flavors deepen. It’s perfect for meal prep or entertaining.
Can I use fresh tomatoes instead of canned?
Absolutely. Just chop them finely and adjust the liquid accordingly.
Is Moroccan Lamb Tagine spicy?
No, it’s more aromatic than spicy. You can always add chili if you want more heat.
What do you serve with lamb tagine?
Serve it with couscous, rice, or flatbread to soak up the delicious sauce.
Can I add potatoes or other vegetables?
Yes, root vegetables like sweet potatoes or parsnips work well and add heartiness.
Do I need to soak the dried fruit?
Not necessary, as they plump up during cooking, but soaking them in warm water or broth for 10 minutes can speed up the process.
Can I omit the chickpeas?
Yes, but they add protein and texture. You can also substitute with lentils or another legume.
Can I make this dish in the oven?
Yes. After browning the meat and combining the ingredients, transfer the pot to a 325°F (160°C) oven and bake for 1.5–2 hours.
Conclusion
Moroccan Lamb Tagine is a soulful, spice-laden dish that brings warmth and comfort with every bite. Its blend of savory meat, sweet fruits, and complex spices makes it a standout choice for dinner parties or a cozy night in. Easy to make ahead and packed with flavor, it’s a timeless dish you’ll love to return to again and again.
PrintMoroccan Lamb Tagine
Moroccan Lamb Tagine is a rich and aromatic North African stew made with tender lamb, warm spices, dried fruits, and vegetables. It’s slow-cooked to perfection, creating a hearty, sweet-savory dish that’s perfect for special occasions or comforting family meals.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
- Diet: Halal
Ingredients
- 2 lbs lamb shoulder or leg, cut into chunks
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- Salt, to taste
- Black pepper, to taste
- 2 cups chicken or beef broth
- 1 cup diced tomatoes (canned or fresh)
- 2 carrots, sliced
- 1/2 cup dried apricots or raisins
- 1 can chickpeas, drained
- Fresh cilantro or parsley for garnish
- 2 tbsp sliced almonds (optional)
- 1 tsp lemon zest or chopped preserved lemon (optional)
Instructions
- Heat olive oil in a large tagine or Dutch oven over medium heat.
- Add chopped onions and sauté until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Stir in cinnamon, cumin, ginger, coriander, paprika, turmeric, salt, and pepper. Cook for 1–2 minutes to toast the spices.
- Add lamb chunks and brown on all sides, about 8–10 minutes.
- Pour in broth and diced tomatoes, stirring to combine. Bring to a simmer.
- Add carrots and dried apricots (or raisins), then cover and reduce heat to low.
- Simmer gently for 1.5 to 2 hours, or until the lamb is very tender and the sauce has thickened.
- Stir in chickpeas during the last 10–15 minutes of cooking.
- Taste and adjust seasoning. Add lemon zest or preserved lemon if using for a bright finish.
- Garnish with chopped fresh herbs and sliced almonds before serving.
Notes
- This dish is even better the next day as flavors deepen.
- Serve with couscous, rice, or flatbread to soak up the sauce.
- For a vegetarian version, substitute lamb with hearty vegetables and use vegetable broth.
- Can be made in a tagine, Dutch oven, or slow cooker.
- Freeze leftovers for up to 3 months for easy meals later.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 95mg
