Lamb Tagine is my pick of all tagines! The ras el hanout spice mix is sheer perfection with lamb, and slow cooking works wonders to develop rich flavours in the sauce. Serve over couscous for a stunning Moroccan meal. Your house will smell amazing!
Lamb Tagine
I’ve done chicken and vegetable tagine. Now it’s time to meet my favourite tagine child: LAMB TAGINE!
Arabic spice mixes and lamb are just a match made in heaven, a combination I’ve not shied away from exploring. Proof: Moroccan backstrap, Harira Soup, Shawarma shoulder, Lamb Shawarma chickpea soup, Moroccan lamb meatballs. (And all my Moroccan recipes here)
Not sure why it’s taken me so long to share the mother of all Moroccan lamb dishes – tagine. This is a stunner. Fork-tender meat, richly spiced sauce, studded with sweet apricots and finished with a good handful of toasted almonds. And the smell when it’s cooking! Swoon….
What is a tagine? “Tagine” refers to a cone-shaped cooking vessel from North Africa as well as the stew that is cooked inside. All sorts of foods are cooked in tagines, from vegetables to meat and fish. Warm spices come together with the natural juices that seep from the cooking meat and vegetables to form the sauce that makes tagines so irresistible.
Meats are often slow cooked using stewing cuts of meat to make them beautifully tender, such in as the lamb tagine I’m sharing today. On the other hand, fish tagines are much quicker to cook!
Heads up – the sauce is thick and richly spiced!
The sauce of this Lamb Tagine is reduced until thick which means intense flavour which I think is essential for lamb which is one of the stronger flavoured proteins. Think of all the spices and lamb juices reduced and concentrated – you know it’s going to be good!
Here’s what it looks like before and after the slow cooking:
Ingredients in Lamb Tagine
Here’s what you need to make Lamb Tagine.
Best lamb for tagine
The best lamb to use for lamb tagine is lamb shoulder. It’s a tough cut of meat that is made for slow cooking that’s marbled with fat so it’s beautifully juicy. Sometimes it is generically sold as “lamb stew meat”.
I personally don’t think there’s any other cut of lamb that works as well. Lamb shank meat would be the next best but you’d need to cut the meat off the bone and the shape of the pieces won’t be as uniform, so some will cook faster than others.
Boneless lamb leg would probably be my next pick but it’s leaner than shoulder so it wouldn’t be as juicy.
Other meat cuts – For non-lamb options, beef chuck, boneless beef ribs, pork shoulder and pork scotch fillet (aka collar butt and pork neck) would work well. For chicken, see my Chicken Tagine recipe, and I’ve also got a Vegetable Tagine (it’s so good!).
Ras el hanout Spice mix for lamb tagine
The spice blend for tagine is called ras el hanout and it’s made with common spices you may already have. You can buy blends but I much prefer to make my own to get the right balance of flavours. Here’s what you need:
I also use ras el hanout for chicken and vegetable tagines but the blend is slightly different. For example, because lamb has a stronger flavour than vegetables, the spice blend is stronger.
The nice thing here is that because we’re using a fair few different spices here, it’s not the end of the world if you’re missing one … or even two. I’ve offered a few switch-out options in the recipe notes!
and everything else for the tagine
And here are the other ingredients you need to make lamb tagine:
Garlic, onion and ginger – Aromatic flavour base. Don’t skip the ginger!
Cinnamon sticks – A spice traditionally used in Middle Eastern cooking and makes the flavour so special. You can substituted with a little powder but cinnamon sticks works better. It’s a little more subtle and earthier.
Chicken stock/broth – The braising liquid. Traditionally water is used, but stock makes it tastier! Note: Chicken stock is used rather than lamb stock because the flavour is “cleaner”. Lamb stock is not sold at grocery stores, and there’s a reason for that – because it’s very…well, lamb! We get enough lamb flavour in this sauce from the lamb pieces.
Dried apricots – Some versions of tagine are made with olives, others use dried fruit, others still may use both. I’ve opted for fruit because tagines are one of the few dishes I love that pairs fruit with meat! I also think the orange colour of the apricots looks lovely in the sauce.
However, the recipe includes the olive option too.
Tomato paste – This is what is used to thicken the sauce and add a touch of flavour. We don’t use enough to make it tomatoey, it’s very subtle.
Lemon – Some tagines use preserved lemon (like in my chicken tagine) but for lamb, fresh lemon zest is beautiful. Also – cheaper. 🙂
Slivered almonds and coriander/cilantro – Garnish for serving. A good amount of both works!
How to make Lamb Tagine
Very straight forward – brown the lamb, sauté aromatics, plonk everything in then slow cook for 1 hour 45 minutes until the lamb is fall-apart tender!
Brown lamb – Cut the lamb into large 3.5cm / 1.5″ cubes so they don’t become fall-apart tender too quickly. Cooking long and slow = more flavour in the sauce and it needs the time to reduce and thicken!
Toss the lamb in salt and pepper, brown in three batches (don’t crowd the pot else the lamb will stew instead of brown) then remove into a bowl.
Use a large oven-proof pot with a lid, so it can go from the stove to oven. My dutch oven pictured is 24cm / 9.5″ wide.
Sauté aromatics – Cook the garlic and onion first, then the tomato paste, ginger, cinnamon and spices. Cook for 1 1/2 minutes, stirring constantly, to cook out the raw flavour of the tomato paste and toast the spices which brings out the flavour.
Braising liquid and lamb – Add the chicken stock, water and lamb, then bring it to a simmer.
First cook 45 minutes – Put the lid on and transfer to a 180°F/350°F (160°C fan-forced) oven for 45 minutes.
Add apricots then stir them in. We add them in partway through else they get too soft.
Cook another 1 hour – Put the lid on then return the tagine to the oven for a further 1 hour, or until the lamb pieces are fork tender.
Thick and full of flavour – Here’s what the lamb tagine looks like after 1 hour 45 minutes of slow cooking. The sauce has reduced down to a thick consistency, rich with spicing and a beautiful depth of flavour you can only achieve from slow cooking.
Serve over couscous. I just use plain couscous for this tagine because it’s got so much flavour in it, rather than one with fruit and nuts in it.
Why the oven works best
As with any slow cooking recipe I share, I know some people will ask if it can be cooked using the slow cooker or on the stove! Unfortunately for this lamb tagine, the oven works best.
The stove wouldn’t work very well because you’d need to stir frequently to prevent the base from catching as the sauce of this tagine is considerably thicker than say, Beef Stew. But because the lamb pieces gets so tender, it will break apart into the sauce.
The slow cooker also doesn’t work that well because the sauce will not reduce nearly enough in the slow cooker. So the sauce is too thin and will lack flavour. Cooking in the slow cooker also means you don’t get caramelisation on the surface and edges of the tagine like you do in the oven and on the stove which adds flavour to stews.
For some dishes you can get around this by finishing a dish cooked in the slow cooker in the oven, like I do with Slow Cooker BBQ Brisket and Slow Cooker Roast Lamb Leg. But unfortunately not for stews like this tagine!
That close up photo above does me every time, remembering the richness of the flavour of the sauce and how tender that lamb is. Tender, but not mushy, we’re not making baby food here.
The dried apricot adds beautiful pops of sweetness as well as sweetening the sauce a touch.
And finishing with fresh lemon zest is just sheer perfection. Please don’t skip that! – Nagi x
PS Also don’t skip the good handful of toasted almonds for serving, it’s also the perfect finishing touch!
Watch how to make it
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Lamb tagine
Ingredients
Use one of these lambs (Note 1):
- 1.6 kg/ 3.2lb boneless lamb shoulder, trim the fat, then cut in 3.5cm / 1.5" cubes (1kg/2lb after trimming)
- 1 kg / 2 lb lamb stewing meat or shoulder, already trimmed of fat cut in 3.5cm / 1.5" cubes
Tagine:
- 1 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 3 tbsp canola oil
- 3 garlic cloves , finely minced
- 2 brown onions , diced (1cm / 0.3″ cubes)
- 1 1/2 tbsp tomato paste
- 2 tsp grated ginger
- 2 cinnamon sticks
- 2 1/2 cups chicken stock/broth , low sodium
- 1 cup dried apricots , whole (Note 2 for olives option)
- 2 – 3 tsp lemon zest (just use 1 whole lemon, Note 3 for preserved lemon)
Ras el hanout (Note 4):
- 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 (can reduce for less spicy – Note 4)
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp cooking/kosher salt
For serving:
- 1/2 cup slivered almonds , toasted (Note 5)
- 1/2 cup coriander/cilantro leaves roughly chopped
- 1 1/2 batches couscous (I just use plain, but you can add the fruit and nuts if you want)
Instructions
- Preheat oven to 180°F/350°F (160°C fan). (Note 6 re: other cook methods)
- Spice mix – Mix the ingredients in a bowl then set aside.
- Brown lamb – Toss lamb with the salt and pepper. Heat the oil in a large oven-proof dutch oven (with a lid) over high heat. Brown the lamb in 3 batches, turning to colour the pieces all over, about 3 minutes. Remove into a bowl, then repeat with remaining lamb. Set aside.
- Aromatics – Turn heat down to medium high. Add onion and garlic, cook for 3 minutes until soft. Add tomato paste, ginger, cinnamon and spice mix. Cook for 1 1/2 minutes, stirring constantly.
- Sauce – Add chicken stock and water, stir, then return the lamb into the pot.
- Slow cook 1 hr 45 min – Bring to a simmer, cover with a lid then cook in the oven for 45 minutes. Add apricots, put the lid back on and cook for another 1 hour, checking halfway to ensure the sauce hasn't reduced all the way (if you're concerned, add 1/2 cup water).
- Lemon finish – Lamb should be tender – check! Gently stir in lemon zest.
- Serve over plain couscous, sprinkled with almonds and coriander.
Recipe Notes:
Nutrition Information:
More Moroccan stunners!
Life of Dozer
Dozer and I spent the weekend in Mudgee, a regional NSW town 3 1/2 hours from Sydney. We went for the local Readers’ Festival and dropped by the local book store (Book Nest Mudgee) as well as doing a lunch talk at a beautiful restaurant on a working farm called Blue Wren.
There was a professional photographer there so I was going to hold off until I could share those – because the venue was so stunning, everyone was frocked up, the food and wine was incredible, it was just perfection, so I want to share nice photos that do it justice! But I can’t resist sharing a few behind the scenes pics…
Having a serious talk with Dozer before the doors opened about not stealing food from the table:
At the end of the lunch, a photo with the incredible Blue Wren Farm team. And Dozer, after 5 hours of photos with lunch guests, was completely done. 😂 What a brat!!!
Chic says
Absolutely delicious keeper ticked
Carol says
Another of your fabulous recipes. I cooked this in the oven in my posh tagine, something i dont use very often. The meal was absolutely delicious. Definitely another recipe for my Love it file.
Brigid de Jong says
I couldn’t find lamb shoulder roast anywhere so I used bone in lamb shoulder chops (4 large ones). I had a jar of Ras El Hanout which I used, 4 tablespoons. (Next time I might mix it up from the recipe to see if it’s different). It took 3 full hours because we’re at almost 7,000 feet and cooking in liquid always takes longer. It turned out great, definitely a keeper!
Annette says
We loved this dish.
I followed recipe, cooked in a cast iron pot with lid, was perfect.
It will definitely be on my menu again.
Thanks Nagi for sharing.
Susan says
This was so delicious, my husband refrained from smothering it in chilli oil, and that is saying something.
Nice amount of heat, but next time I might try a little less. 🙂
Kate says
Made this last night in readiness for guests tonight. Flavours are wonderful, however even though I halved the cayenne pepper it is still too hot for my palate. Will serve with yoghurt to soften the heat. Next time will drop back to 1/4. Will certainly make again. Love your recipes that can be made ahead (also the Lamb Massaman). Thanks again Nagi!
Steve says
I really liked the Moroccan Lamb tagine would it work as well with Goat
Kathleen says
It’s still summer here but my husband insisted I make this. With a Moroccan in-law I’m always a bit nervous with traditional recipes but this was cleaned out! I read the comments about the sauce cooking out and added a cup of water as recommended by another trader, and the oven at 350f. My husband says he will be dreaming about this for days! Thanks Nagi
Sharon says
Made this last night…very tasty but a bit on the spicy side for us, nothing that a bit of plain yogurt couldn’t fix! I will make it again but will try halving the spice quantity.
Michelle A Tanis says
I hate to do this, but am giving only 4 stars as I nearly ruined $30-worth of lamb following the directions as written. While the taste was there, especially with the added lemon zest (a definite requirement), I nearly burned it at 350F for 1hr, 45 min. I am thinking 350F might be too high. Maybe 300F? No sauce as it all cooked off. I had to reconstitute with more chicken stock. I used my Le Creuset Dutch oven. Thoughts?
All that said, every other recipe I have made from your book and website have been spot on! Big fan! I am a Recipetin Eats evangelist!
Mel says
Honestly, I added the stock as listed and no extra water. I think it’s still too runny. There’s no thick gravy at all. It’ll cost the couscous nicely though!!
Nagi says
Hi Michelle – I’m so sorry you had this problem. That’s so strange, I use a dutch oven too and never had a problem with the sauce cooking off. With a Le Creuset the results should be spot on. I’d hate to turn the heat down because I’m worried the lamb will take longer to become tender. The safer approach would be to add 1 cup of water. I’ll add that now as a safeguard. Then if the sauce is too loose it will take minutes to reduce with the lid off in the oven! Glad you loved the flavour!! N xx
Michelle A Tanis says
I was surprised also that it cooked off like that . I don’t usually have that problem with the Le Creuset. That was also the first time I’ve cooked anything in it above 250F. America’s Test Kitchen usually has us cooking the recipe for longer at a lower temperature. Nevertheless, it was still delicious despite nearly over- cooking. I maintain that the lemon zest is an absolute must for this dish. That additive right there is what really saved the dish for me.
Thanks again for all that you do.
Marta says
Thanks for our comment Michelle, based on your advice i added 3/4 cup of water and for the first 45 mins turned my oven down to 150 degrees. Turned out perfect consistently for me.
Judy says
Hello Nagi, have been reading your cooking pages for at least 3 years now and thought it was time I butted in. Why can’t a “tagine” bemused for this recipe? After all, isn’t this pot supposed to be used for this type of recipe? We bought one a couple of years ago and it is still decorating than shelf.
Cate says
Am a bit disappointed this question hasn’t been answered. Same with someone else’s question below about using Ras el Hanout, which is easily available. This is not a traditional tagine recipe in the slightest, sadly.
Mariette says
What about a pressure cooker? The sauce would reduce although you might not get as much caramelization?
Suzanne says
Hi Nagi,
I like using my Targin to cook my Moroccan meals in. Can I use that here and is the timing the same? Thanks
Athena says
Hi Suzanne, I just made this in my tagine as written and found the timing to be the same
Kathy says
This looks delicious! Thank you for sharing. I’m not a huge fan of lamb but my hubby loves it so I’ll give it a go for him. I’ve just made the sweet potato steaks, they were awesome. My girls loved it, they even took a photo of it and said it was “insta worthy”. Keep these wonderful recipes coming.
Haha, loved the photo with Dozer showing his sweet side 😄
Kaylie Morphew says
Me too, I used a cast iron dutch oven. Next time I might try a second 45 minutes instead of the whole hour, that said, there wasn’t any leftovers it was all wolfed down.
Nagi says
Hi Kaylie! I’m sorry you had this problem too, I’m going to add a safeguard 3/4 cup of water as recommended by another reader and have another crack at it tomorrow. I’m glad it was enjoyed!! N xx
Nada Ammar says
Can I cook this recipe in instapot/SlowCook mode?
Josephine Baird says
what would be the timing using a slow cooker, not the oven?
Sasha Thompson says
Love that dress – where is it from please?
Mike says
Hey Nagi, can’t believe you don’t know about storing chips in the fridge! You can keep anything crunchy in the fridge and it will last more or less forever because it’s not damp, it’s dry, so there’s zero moisture. Biscuits, chips, taco shells, even nuts – it all stays perfectly crispy and crunchy for months!
Marie says
I have a jar of ras el hanout. How much of this would I use (I’m cooking your lamb tagine for 8 people). Thanks Nagi.
Jamie says
Also wondering this. Volume for volume, 4 tbsp seems like a lot?
Paula says
I used 3.5 tablespoons of ras el hanout spice mix as I calculated that was pretty close to the amount in the recipe. It does sound a lot but it turned out perfectly.
Natalie says
Hi Nagi,
I am working though your book and am absolutely loving doing so.
Question. I try and avoid using canola oil for health reasons. You use it a lot in your recipes. What alternate would you suggest I use?
Thanks heaps,
n x
AE says
Think of any neutral oil you like and you can use that. Whenever a vegetable / neutral oil is called for, I always use sunflower oil. Canola is just easy to find.
Sue lawler says
I have followed you for a long time and then Covid and you disappeared. I was so thrilled to see you back and have made it a point to introduce you to my 3 children and my grandson. You are perfection. Blessings to you and Dozer. Susan H. Lawler
Nagi says
Thank you Susan!! I disappeared to write a cookbook 🙂 Happy to be back! N x