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Home Recipes Moroccan Lamb Tagine

Moroccan Lamb Tagine


This simple tagine recipe for the classic Moroccan lamb dish is so straightforward that one is virtually guaranteed a perfect result every time. Indeed, the hardest part of this whole recipe is probably getting all the ingredients together!

Product Featured in this Recipe
Moroccan Tagine

Moroccan Lamb Tagine




Fairly cheap

Preparation time
Cooking time


For 4 Person(s)


  • 1 teaspoon(s) cayenne pepper
  • 2 tablespoon(s) ground black pepper
  • 1 1/2 tablespoon(s) paprika
  • 1 1/2 tablespoon(s) ground ginger
  • 1 tablespoon(s) tumeric
  • 2 teaspoon(s) ground cinnamon
  • 1 lamb shoulder, trimmed and cut into 2 inch chunks
  • 2 large onions, finely minced
  • 2 tablespoon(s) olive oil
  • 2 teaspoon(s) argan oil
  • 3 clove(s) garlic, crushed
  • 16 ounce(s) tomatoe juice
  • 28 ounce(s) canned chopped tomatoes
  • 4 ounce(s) dried apricots, cu in half
  • 2 ounce(s) dates, cut in half
  • 2 ounce(s) raisins
  • 3 ounce(s) almonds, sliced
  • 1 teaspoon(s) saffron threads, soaked in water
  • 16 ounce(s) stock, preferably lamb
  • 1 tablespoon(s) honey
  • 2 tablespoon(s) cilantro, roughly chopped
  • 2 tablespoon(s) parsley, roughly chopped

Moroccan Lamb Tagine Directions

    • Preheat the oven to 300F.
    • Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the refrigerator.
    • Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not colored. Add the crushed garlic for the final 3 minutes.
    • In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
    • Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
    • Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve

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Home Recipes Moroccan Lamb Tagine