Moroccan Lamb Tagine

This authentic lamb tagine is vibrant, colorful, and an absolute show stopper. Its warming mix of Morrocan spices and the addition of dried apricot and honey gives it both sweetness and zestiness. For more intense flavors, marinate the meat the day before and cook it slowly for at least 2 hours.

Ingredients (serves 4-6)

600g lamb leg or shoulder, diced
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp paprika
1 tsp chili powder
4 garlic cloves, peeled and crushed
3 onions, roughly chopped
1 red chili, seeded and chopped
1 bunch of coriander
2 carrots, peeled and cut into chunks
6 chat potatoes, peeled and cut in half
4 vine-ripened tomatoes, thickly sliced
75 g dried apricots
2 tbsp clear honey
3 bay leaves
1 cup chicken stock
Salt and freshly ground pepper
Olive oil
Greek yogurt 


Place the ground ginger, cinnamon, turmeric, paprika, and chili powder into a bowl and mix together. Season the lamb shanks with a splash of olive oil, a good pinch of salt, freshly ground black pepper, and rub in the spice mix. Set aside for at least 2 hours or overnight in the fridge if you can.

Preheat the oven to 150 degrees. Place the garlic cloves, coriander stalks (save the leaves), 2 onions, and 2/3 of the red chili in a blender or food processor and blend to a smooth paste.

Heat olive oil in a large frying pan, add lamb pieces to brown and set aside. Add the spice paste to the remaining oil and fry gently for 3 minutes.

Add carrots, the remaining onion, potatoes, tomatoes, apricots, and turn over a few times in the spice mixture. Season with Salt and pepper.

Transfer the mixture to a Tagine dish if you have one or a large airtight and ovenproof dish. Place the lamb on top, add the bay leaves, honey, and enough stock to almost cover the meat. Cook in the oven for 2 hours.

Serve with couscous and sprinkle with coriander leaves, red chili, and a dollop of Greek yogurt.

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