Recipe video above. My favourite 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 and make the lamb fork tender. Serve over couscous for a stunning Moroccan meal. Your house will smell amazing!-> Also see Chicken and Vegetable Tagine.
Prep Time15 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Course: Mains
Cuisine: Moroccan, North African
Keyword: lamb tagine
Servings: 5people
Calories: 442cal
Author: Nagi
Ingredients
Use one of these lambs (Note 1):
1.6 kg/ 3.2lbboneless lamb shoulder, trim the fat, then cut in 3.5cm / 1.5" cubes (1kg/2lb after trimming)
1 kg / 2 lblamb stewing meat or shoulder, already trimmed of fatcut in 3.5cm / 1.5" cubes
Tagine:
1tspcooking/kosher salt
1/2tspblack pepper
3tbspcanola oil
3garlic cloves, finely minced
2brown onions, diced (1cm / 0.3" cubes)
1 1/2tbsptomato paste
2tspgrated ginger
2cinnamon sticks
2 1/2cupschicken stock/broth, low sodium
1cupdried apricots, whole (Note 2 for olives option)
2 - 3tsplemon zest(just use 1 whole lemon, Note 3 for preserved lemon)
Ras el hanout (Note 4):
1tbspground coriander
1tbspground cumin
2tspground cardamom
2tspturmeric powder
1 1/2tspfennel powder
1tspcayenne pepper(can reduce for less spicy - Note 4)
1/4tspground cloves
1/4tspground ginger
1/2tspcooking/kosher salt
For serving:
1/2cupslivered almonds, toasted (Note 5)
1/2cupcoriander/cilantro leaves roughly chopped
1 1/2batchescouscous(I just use plain, but you can add the fruit and nuts if you want)
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.
Notes
1. Lamb shoulder is a tough cut of meat that needs to be slow cooked to become tender. Ultra juicy, it's one of my favourite lamb cuts! But it's FATTY. You will need to get a 1.6kg / 3.2lb boneless piece to end up with 1kg / 2lb for cooking after trimming fat.Or, use 1 kg/2 lb lamb stewing meat or lamb shoulder that's already trimmed. Try not to use pre-cut because the pieces are usually too small and become fall-apart too quickly, before the sauce reduces enough & develops flavour.Other suitable meats - Lamb shanks meat, could also be used (1 kg/2lb exc bone), or beef chuck. See here for chicken tagine and here for vegetable tagine.2. Dates are also commonly used so feel free to substitute. I like the sweetness and colour of apricots with lamb.Olives is also used in tagines - if you prefer olives to dried fruit, use 1 heaped cup of green olives.3.Lemon zest v preserved lemon which is often traditionally used in tagines (lemon pickled salt) which I use for chicken tagine. For lamb, I actually prefer lemon zest which is fresher I think works well with lamb which is richer than chicken. But you can use preserved lemon if you prefer, same amount, zest only (not flesh or pith), follow directions in chicken tagine for how to prep.4. Ras el hanout - the traditional spice mix used for tagines. You won’t be left lacking if you are missing a spice (maybe even two), just make up for it by dialling up the ones you have.Spiciness - It's not spicy but has an unmissable warm hum, the cayenne can be reduced or omitted.5. Toast slivered almonds- heat small pan over medium high heat (no oil) then toss almonds for two minutes until light golden. Remove and set aside.6. Tagine is best cooked in the oven. Sauce is thick is risky on stove, the regular stirring required causes meat to fall apart into sauce. Slow cooker doesn't allow for liquid evaporation so sauce doesn't reduce, also you don't get caramelisation on the surface/edges that adds flavour. See blue box in the post for more info!7. Sauce reduction - The sauce of this tagine is meant to be thick, this concentrates the flavour and is what makes this tagine so good!. However, a reader reported the sauce reduced too much in the bake time - possibly could happen if lid is not heavy (evaporation), or oven runs hot. As a safeguard, I increased the stock liquid slightly, and call for a check halfway through to ensure there's still enough liquid. 8. Storage - 4 days in the fridge, or 3 months in the freezer. If making for company, can highly recommend making it the day before as it will develop more flavour overnight. Reheat in the oven only (150C/300F - 130C fan). Stove is too risky, re: burnt base.Nutrition per serving excluding couscous.