Lamb Tagine

Name: Lamb Tagine
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1.5 kg lamb shoulder (cut into large cubes); 2 tablespoons olive oil; 2 large onions (sliced); 4 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon turmeric; 1/2 teaspoon saffron threads (soaked in 2 tablespoons warm water); 400 g canned tomatoes (chopped); 500 ml chicken broth; 200 g dried apricots (halved); 100 g almonds (toasted); Salt and pepper to taste

140 min 6 servings Medium

All Recipes

Lamb Tagine

Aromatic lamb tagine with rich spices and tender lamb, slow-cooked to perfection.

Prep

20 min

Cook

120 min

Total

140 min

Servings

Difficulty

Medium

Lamb tagine is a classic North African dish known for its rich, aromatic flavours and tender lamb. This slow-cooked dish combines a variety of spices and ingredients, creating a delicious blend that is both comforting and exotic. Traditionally cooked in a tagine, a conical clay pot that allows steam to circulate, this dish can also be prepared in a heavy-bottomed pot. The slow cooking process ensures that the lamb becomes melt-in-your-mouth tender, while the spices infuse every bite with warm, fragrant flavours.

Ingredients

Servings

For the Lamb Tagine

Instructions

Prepare the lamb

Season the lamb cubes with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Brown the lamb in batches, ensuring each piece is browned on all sides. Remove and set aside.

Pro tip: Don't overcrowd the pan; it will prevent proper browning.

Cook the onions

Add another tablespoon of olive oil to the pot. Reduce the heat to medium and add the sliced onions. Cook until soft and translucent, about 5-7 minutes.

Pro tip: Stir occasionally to prevent the onions from burning.

Add garlic and spices

Stir in the minced garlic and spices (cumin, cinnamon, ginger, turmeric). Cook for 1-2 minutes until fragrant.

Pro tip: Adding spices at this stage helps release their flavours.

Combine ingredients

Return the lamb to the pot. Add the soaked saffron with its water, canned tomatoes, chicken broth, and dried apricots. Stir to combine.

Pro tip: Ensure all ingredients are well mixed for even cooking.

Simmer the tagine

Bring to a simmer, then reduce the heat to low. Cover and cook for about 1.5 to 2 hours, or until the lamb is tender.

Pro tip: Check occasionally and add more broth if the sauce becomes too thick.

Finish and serve

Adjust seasoning with salt and pepper. Stir in toasted almonds. Serve hot, garnished with fresh herbs if desired.

Pro tip: Cilantro or parsley make excellent garnishes.

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Tips & Tricks

<ul><li>Use a heavy-bottomed pot or traditional tagine for even cooking.</li><li>For best flavour, marinate the lamb overnight in spices.</li><li>Adjust the seasoning at the end for a balanced taste.</li><li>Serve with couscous or crusty bread to soak up the sauce.</li></ul>

Serving Suggestions

Serve your lamb tagine with couscous or crusty bread to soak up the delicious sauce. This dish pairs wonderfully with a simple green salad or steamed vegetables for a balanced meal. You can prepare the tagine a day ahead to allow the flavours to deepen. Store leftovers in an airtight container in the fridge for up to three days or freeze for longer storage.