Moroccan Lamb Tagine

Why You’ll Love This Recipe

This tagine delivers a beautiful balance of sweet and savory flavors. The lamb becomes incredibly tender as it simmers with spices like cumin, cinnamon, and coriander, while dried fruits add a hint of sweetness. It’s versatile, impressive enough for guests, and pairs wonderfully with couscous, rice, or bread to soak up the luscious sauce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lamb shoulder or shanks, cut into chunks

• Olive oil

• Onion

• Garlic

• Fresh ginger

• Carrots

• Tomatoes (diced or canned)

• Chicken or beef broth

• Dried apricots, prunes, or raisins

• Ground cumin

• Ground coriander

• Ground cinnamon

• Paprika

• Turmeric

• Salt and pepper

• Fresh cilantro or parsley (for garnish)

• Toasted almonds or sesame seeds (optional, for topping)

Directions

1. Heat olive oil in a large pot or tagine over medium-high heat. Brown the lamb pieces on all sides, then remove and set aside.

2. In the same pot, sauté onion until soft and golden. Add garlic and ginger, cooking for another minute.

3. Stir in cumin, coriander, cinnamon, paprika, and turmeric, and cook for 30 seconds to release their aromas.

4. Add carrots, tomatoes, broth, and browned lamb back to the pot. Bring to a simmer.

5. Cover and cook on low heat for 1½–2 hours, stirring occasionally, until the lamb is tender.

6. Stir in dried fruits and cook for another 15 minutes to allow flavors to meld.

7. Adjust seasoning to taste, garnish with fresh herbs and toasted nuts, and serve with couscous or bread.

Servings and timing

This Moroccan Lamb Tagine serves 6 people. Preparation takes about 20 minutes, and cooking requires 1 hour 45 minutes to 2 hours.

Variations

• Use sweet potatoes or butternut squash for added sweetness.

• Add chickpeas for extra protein and texture.

• Use lamb shanks for a richer, bone-in flavor.

• Swap dried apricots for figs or dates for a deeper sweetness.

• Add saffron threads for extra aroma and color.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat until warmed through. This dish also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

FAQs

What cut of lamb is best for tagine?

Lamb shoulder or shanks work best because they become tender and flavorful with slow cooking.

Do I need a traditional tagine pot?

No, a Dutch oven or heavy pot works just as well.

Can I make this dish ahead of time?

Yes, it actually tastes better the next day as the flavors develop.

Is Moroccan lamb tagine spicy?

It’s warmly spiced but mild. You can add chili for heat if desired.

What should I serve with lamb tagine?

Couscous is traditional, but rice, quinoa, or flatbread also work well.

Can I cook this in a slow cooker?

Yes, cook on low for 6–7 hours or on high for 3–4 hours.

Can I use beef instead of lamb?

Yes, beef works well, though the flavor will be slightly different.

How do I thicken the sauce?

Simmer uncovered for the last 10–15 minutes to reduce and thicken.

Can I make this recipe gluten-free?

Yes, just serve with rice or gluten-free grains instead of couscous.

How long does lamb tagine last in the fridge?

It keeps for up to 4 days when stored properly.

Conclusion

Moroccan Lamb Tagine is a deeply flavorful dish that captures the essence of Moroccan cuisine. With tender lamb, aromatic spices, and the perfect balance of savory and sweet, it’s a recipe that feels both comforting and exotic. Serve it with couscous or bread, and you’ll have a memorable meal fit for family dinners or special occasions.