Lamb Tagine Recipe

Lamb Tagine Recipe

05 June 2017

This authentic Moroccan recipe with warm spices will melt in your mouth
  • Recipes





Preperation Time

20 Minutes

Cooking Time

2hrs 45mins


1tbs light olive oil

800g diced lamb

1 onion


2 carrots

peeled and cut into chunks

2 cloves garlic

finely chopped

2tsp ground cumin

1tsp ground coriander

½ tsp turmeric

½ tsp ground ginger

2tsp paprika

1 cinnamon stick

1 x 400g carton chopped tomatoes

1 quality lamb or vegetable stock cube

made up with 200ml boiling water

black pepper

1 x 400g carton/can chickpeas in water


2 tbs honey

handful fresh coriander


flaked or roughly chopped almonds

6-8 dates



1Preheat the oven to 140ºC fan/160ºC conventional/Gas 3

2Heat the oil in your Circulon non-stick Casserole and seal the lamb over high heat for 2-3 minutes. Lift out onto a plate with a slotted spoon and set aside,Turn down the heat to medium and add the onion and carrots to the pan and fry for 3 minutes. Add the garlic and all the ground spices and cook for a further 1-2 minutes taking care not to burn the spices,Add the meat back to the pan along with the cinnamon stick, tomatoes, dates and stock. Season with black pepper then place on the lid and cook in the oven for 2 hours, stirring occasionally

3Add the chickpeas and honey and check the seasoning then return to the oven for a further 30-45 minutes until the lamb is very tender. Remove the lid for the last 15 minutes if the sauce needs reducing and thickening slightly

4Garnish with chopped coriander and scatter with the almonds. Serve with flatbreads or jewelled cous cous.

This authentic Moroccan recipe with warm spices will melt in your mouth