Name: Lamb Tagine
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Moroccan
Ingredients: 1.5 kg / 3 lb lamb shoulder, cut into 4cm / 1.5″ cubes; 1 tbsp olive oil; 1 onion, chopped; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp ground coriander; 1 tsp paprika; 1 tsp ground ginger; 1/2 tsp turmeric; 1/2 tsp cayenne pepper (optional, adjust to taste); 400g / 14 oz canned crushed tomatoes; 2 cups (500 ml) chicken stock; 1 tbsp honey; 1 cup dried apricots; 1/2 cup slivered almonds; Salt and pepper to taste; Fresh coriander/cilantro, for garnish; To serve: couscous or rice

Why You’ll Love Lamb Tagine Recipe

This Lamb Tagine offers warm, complex flavors that develop beautifully during slow cooking. The combination of aromatic spices with juicy lamb creates a dish that’s both comforting and impressive. It’s perfect for family dinners, special occasions, or when you want a meal with a sense of tradition and depth. The sweet touch of dried fruit balances the savory richness, and serving it over couscous makes it a complete and satisfying meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

lamb shoulder, cut into chunks
garlic
onion
fresh ginger
tomato paste
ras el hanout spice mix (a blend of coriander, cumin, cardamom, turmeric and other warm spices)
cinnamon sticks
chicken stock or broth
dried apricots (or olives for a savory variation)
lemon zest
salt and pepper
slivered toasted almonds (for garnish)
fresh coriander/cilantro (for garnish)
couscous, for serving

Directions

Prepare the lamb: Trim excess fat from the lamb shoulder and cut into large chunks. Season with salt and pepper.
Brown the meat: Heat oil in a large oven-safe pot or tagine base over high heat. Brown the lamb in batches so the pieces caramelize evenly. Remove and set aside.
Sauté aromatics and spices: Reduce the heat to medium-high. Sauté onion, garlic, and ginger until softened. Add tomato paste, ras el hanout mix, and cinnamon sticks; cook, stirring to toast the spices.
Add liquids and lamb: Pour in chicken stock and add the lamb back to the pot. Bring to a simmer.
Slow cook: Cover the pot and transfer to a preheated oven. Cook slowly until the lamb is tender and the sauce has reduced and thickened (about 1 hour 45 minutes).
Add fruit: Stir in dried apricots partway through the cook so they soften but retain their shape.
Finish and serve: Once done, stir in fresh lemon zest. Serve the tagine over warm couscous and garnish with toasted almonds and fresh coriander.

Servings and timing

Serves about 5 people.
Preparation time: around 15 minutes.
Cook time: about 2 hours.
Total time: approximately 2 hours 15 minutes.

Variations

Olive variation: Substitute dried apricots with a cup of green olives for a more savory tagine.
Spice swaps: If you lack certain spices in the ras el hanout, adjust with extra cumin, coriander, or cinnamon to taste.
Slow cooker method: Use a heavy slow cooker on low heat, but be mindful that the sauce may not reduce as much unless finished uncovered.

Storage/Reheating

Fridge: Store cooled tagine in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months.
Reheat: Warm gently on the stove or in the oven until heated through. Add a splash of water or broth if the sauce has thickened too much.

FAQs

What is a tagine?

A tagine refers both to the traditional North African earthenware pot and the slow-cooked stew prepared inside it, known for its rich, aromatic flavors.

Can I make lamb tagine without a tagine pot?

Yes, a heavy oven-proof pot like a Dutch oven works perfectly and often yields a beautifully reduced sauce.

What cut of lamb is best?

Lamb shoulder is ideal due to its marbling and ability to become tender during slow cooking.

Can the spices be adjusted?

Absolutely. Ras el hanout is versatile, and you can tweak individual spices based on what you have.

Is couscous traditional with tagine?

Yes, couscous is a common accompaniment that helps soak up the flavorful sauce.

What if I don’t have apricots?

You can use other dried fruits like dates, prunes, or figs, or opt for olives for a different flavor profile.

Can I use lamb shanks instead of shoulder?

Yes, lamb shank meat works well. Just remove the meat from the bone and adjust cooking time as needed.

Is lamb tagine spicy hot?

This tagine is aromatic and warmly spiced, but not typically spicy. You can add cayenne or chili if desired.

Can I cook tagine on the stovetop?

Yes, but oven cooking allows the sauce to reduce more evenly without constant stirring.

What sides go well with tagine?

Couscous, flatbread, roasted vegetables, or a simple salad complement the rich tagine beautifully.

Conclusion

Lamb Tagine is a deeply flavorful Moroccan staple that brings together tender lamb, aromatic spices, and a slow-cooked sauce with warm, comforting notes. Whether you make it in a traditional tagine or a Dutch oven, it’s a dish that impresses and satisfies. Serve it over couscous and garnish with almonds and fresh herbs for a complete and memorable meal.