Moroccan lamb tagine

Moroccan lamb tagine

Ready in 3 hours
4.4 avg, 5 review(s) 100% would make again

Top-ranked recipe named "Moroccan lamb tagine"

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by Antony Worrall Thompson

from BBC Food and Drink

"I took the advice of the person below and used her instructions for the missing instructions. It was fantastic! Really all enjoyed this."

- larkinglesby


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2 teaspoons Black Pepper; ground
2 tablespoons Paprika
2 tablespoons Ground ginger
1 tablespoon Turmeric
2 tablespoons Ground cinnamon
1 tablespoon Ground coriander
1 tablespoon Ground cumin
1 shoulder of lamb; trimmed and cut into 5cm/2in chunks (about 1.1 kg/ 2 1/2lb meat
2 large onions; grated
2 tablespoons olive oil
2 tablespoons argan oil; (see note)
3 cloves Garlic; crushed
570 mls Tomato juice
2 400-gram tins canned chopped tomatoes
115 grams dried apricots; cut in half
55 grams dates; cut in half
55 grams sultanas or raisins
85 grams flaked almonds
1 teaspoon saffron stamens; soaked in cold water
600 milliliters lamb stock
1 tablespoon clear honey
2 tablespoons coriander; roughly chopped
2 tablespoons flat leaf parsley; roughly chopped

Original recipe makes 4



1. Preheat the oven to 150C/300F/Gas2.

2. Place the black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.

3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.

4. 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 pint of tomato juice and add these juices to the pan.

5. 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 2-2 hours or until the meat is meltingly tender.

6. Place the lamb in a tagine or large serving dish and sprinkle


Added on Award Medal
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I took the advice of the person below and used her instructions for the missing instructions. It was fantastic! Really all enjoyed this.
larkinglesby 1 year ago
My daughter just came back from Morocco with her boyfriend, and they loved the lamb tagine. So wanted to make us all a special meal. I didn't use Argan oil (although the stuff she bought back was pure and smelled nutty - it said it was for cosmetic use), so I substituted with a teaspoon of sesame oil and veg oil. I also had no saffron or almonds. But apart from that I had rest of ingredients. I used less cinnamon, as she hates the taste - but halving the quantity still gave the flavor without it being noticeable. I also used less liquid i.e 3rd less stock, only one can of tomatoes, and one carton of passata. Lamb was tender in less time than stated in recipe.The result was amazing - full of flavor, but with none being overpowering,and slightly fruity. And using less liquid made the tagine less watery - which she said was the only thing she disliked about the ones in Morocco. The end of the instructions is missing - I think it is meant to say sprinkle the coriander and parsley before serving! I accompanied with couscous and shredded cabbage. Will most certainly make this again - and again - and again.
Suzannemboswell 1 year ago
very nice
bigboy2008 2 years ago
A really easy dish which is quick to prepare. The aromas while cooking are fabulous! I will be cooking this one again.
Annieperks 2 years ago
[I posted this recipe.]
hickeypa 7 years ago
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