Name: Lamb & Cranberry Tagine Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Moroccan
Ingredients: 1½ kg lamb shoulder, trimmed of excess fat, then cubed; 1 tbsp ground cumin; 1 tbsp coriander; 1 tsp sweet paprika; 1 tsp hot paprika; 3 tbsp olive oil; 2 large red onions, sliced into half moons; 4 garlic cloves, finely chopped; 2 cinnamon sticks, broken in half; 6 cardamom pods, lightly crushed; 400g can chopped tomatoes; 2 tbsp honey; 200g fresh or frozen cranberries; 50g shelled pistachios, toasted and roughly chopped; Natural yogurt; Handful of fresh mint leaves; Couscous

Ingredients

1½ kg lamb shoulder, trimmed of excess fat, then cubed

1 tbsp ground cumin

1 tbsp coriander

1 tsp sweet paprika

1 tsp hot paprika

3 tbsp olive oil

2 large red onions, sliced into half moons

4 garlic cloves, finely chopped

2 cinnamon sticks, broken in half

6 cardamom pods, lightly crushed

400g can chopped tomatoes

2 tbsp honey

200g fresh or frozen cranberries

50g shelled pistachios, toasted and roughly chopped, to serve

Natural yogurt, to serve

Handful of mint leaves, to serve

Couscous, to serve

Instructions

Step 1: At least 3 hours before cooking (or preferably the day before), toss the lamb cubes with half of the ground cumin, coriander, sweet paprika, and hot paprika in a large bowl. Cover and refrigerate to allow the flavors to infuse.

Step 2: Preheat the oven to 160°C (140°C fan)/gas mark 3. Heat 1 tablespoon of olive oil in a large flameproof casserole dish over high heat and season the spiced lamb well. Working in batches to avoid overcrowding, fry the lamb until it is well browned all over, then set aside. Add more oil as needed between batches to achieve a deep color on the meat for enhanced flavor.

Step 3: Reduce the heat to medium and pour any remaining oil into the dish. Add the sliced onions, chopped garlic, and the remaining spices (cumin, coriander, sweet and hot paprika). Cook for 5 minutes until the onions soften. Stir in the broken cinnamon sticks and crushed cardamom pods.

Step 4: Return the browned lamb to the dish. Add the chopped tomatoes, half a can of water, and the honey. Season with salt and pepper, bring to a boil on the stove, then cover with a lid and transfer to the oven. Cook for 2 hours and 15 minutes.

Step 5: Remove the tagine from the oven, stir well, and add the cranberries. Return the dish uncovered to the oven and cook for a further 15 minutes until the lamb is tender and the cranberries have softened.

Step 6: Taste and adjust seasoning if needed. Remove the cinnamon sticks and cardamom pods. Scatter the toasted pistachios, dollops of natural yogurt, and fresh mint leaves over the top. Serve directly from the dish with couscous.

Tips & Variations

For extra depth, marinate the lamb overnight with the spices to intensify the flavors.

Use dried cranberries if fresh or frozen are unavailable, but soak them briefly in warm water to plump up before adding.

Swap pistachios for toasted almonds if preferred for a different nutty crunch.

Add a pinch of saffron with the spices for a more traditional tagine aroma.

Storage

Store any leftover tagine in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave until warmed through. The flavors often improve after resting overnight. You can also freeze the tagine for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use a different cut of lamb?

Yes, lamb shoulder is ideal for slow cooking, but you can also use lamb neck or shanks. Avoid lean cuts like loin which may dry out during long cooking.