Description
This hearty and aromatic Lamb Tagine features tender cubes of lamb shoulder slow-cooked with a fragrant blend of Middle Eastern spices, dried apricots, and fresh lemon zest. The dish is enriched with a flavorful tomato and chicken stock base, finished with toasted almonds and fresh coriander, and served over fluffy couscous for a deliciously balanced meal.
Ingredients
Scale
Meat
- 1.6 kg (3.2 lb) boneless lamb shoulder, trimmed of fat and cut into 3.5 cm (1.5″) cubes (yields about 1 kg/2 lb after trimming)
- 1 kg (2 lb) lamb stewing meat or shoulder, trimmed of fat and cut into 3.5 cm (1.5″) cubes
Seasonings & Spices
- 1 tsp cooking/kosher salt (plus 1/2 tsp later)
- 1/2 tsp black pepper
- 3 tbsp canola oil
- 3 garlic cloves, finely minced
- 2 brown onions, diced into 1 cm (0.3″) cubes
- 1 1/2 tbsp tomato paste
- 2 tsp grated ginger
- 2 cinnamon sticks
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp ground cardamom
- 2 tsp turmeric powder
- 1 1/2 tsp fennel powder
- 1 tsp cayenne pepper (adjust for less spice if desired)
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Liquids & Additions
- 2 1/2 cups low sodium chicken stock/broth
- 1 cup dried apricots, whole (can substitute olives for variation)
- 2 – 3 tsp lemon zest (from about 1 whole lemon; preserved lemon can be used as alternative)
Garnishes & Sides
- 1/2 cup slivered almonds, toasted
- 1/2 cup coriander/cilantro leaves, roughly chopped
- 1 1/2 batches couscous, plain or with added fruit and nuts if desired
Instructions
- Preheat Oven: Preheat your oven to 180°C fan / 350°F / 160°C (fan). This will allow the tagine to cook slowly and evenly during the final step.
- Prepare Spice Mix: Combine all the ground spices—coriander, cumin, cardamom, turmeric, fennel, cayenne, cloves, ginger—and set aside. This blend will infuse the lamb with rich, aromatic flavors.
- Brown the Lamb: Toss the trimmed lamb cubes with 1 tsp salt and 1/2 tsp black pepper. Heat canola oil in a large oven-proof dutch oven over high heat. Brown the lamb in three batches, ensuring pieces are colored on all sides (about 3 minutes per batch). Remove browned lamb and set aside in a bowl.
- Sauté Aromatics: Reduce heat to medium-high. Add diced onions and minced garlic to the pot and cook for about 3 minutes until soft. Stir in tomato paste, grated ginger, cinnamon sticks, and the prepared spice mix. Cook for 1 1/2 minutes, stirring constantly to toast the spices and develop flavor.
- Add Liquids and Lamb: Pour in the chicken stock and stir everything to combine. Return the browned lamb cubes to the pot, stirring to coat them in the sauce.
- Slow Cook in Oven (Phase 1): Bring the mixture to a simmer on the stovetop. Cover with the lid and transfer the pot to the preheated oven. Cook for 45 minutes to allow the lamb to tenderize gradually.
- Add Apricots and Continue Cooking (Phase 2): After 45 minutes, remove the pot briefly and stir in the whole dried apricots. Replace the lid and continue cooking in the oven for another hour. Check halfway through; if the sauce has reduced too much, add 1/2 cup water to maintain moisture.
- Finish with Lemon Zest: Test the lamb for tenderness—it should be very tender and flavorful. Gently stir in the lemon zest to brighten the dish and add fresh citrus notes.
- Serve: Spoon the lamb tagine over plain cooked couscous. Garnish generously with toasted slivered almonds and roughly chopped coriander leaves for added texture and freshness.
Notes
- You can substitute dried apricots with green or black olives for a different flavor profile.
- Preserved lemon can be used instead of fresh lemon zest for a more intense lemon flavor.
- Adjust cayenne pepper to control the heat level; reduce or omit if you prefer a milder dish.
- To toast almonds, dry roast them in a pan over medium heat until golden and fragrant, about 3-5 minutes.
- Checking the sauce halfway through cooking ensures it does not reduce too much; adding water helps maintain juiciness.
- This recipe is traditionally slow-cooked in an oven-proof pot which simulates the tagine method of cooking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
Keywords: lamb tagine, Moroccan lamb, slow cooked lamb, spiced lamb stew, tagine recipe, couscous, North African cuisine
