One thing I don’t cook too often is lamb—there’s no particular reason. It’s just that chicken and fish are more convenient to buy on a regular basis. With lamb, I have to make a special trip to the butcher shop. But before the end of the year, I really want to share this Moroccan Lamb Tagine. Since I enjoy discovering new ingredients, dishes, and cooking techniques, I’m excited to share with you how to cook lamb in an actual tagine and I also made the video.
Tagine is a traditional North African dish, essentially a stew named after the clay pot in which it is prepared. It’s a hearty and warming meal, perfect for a cold night. The tagine pot is shallow and round, made of clay, with a conical lid designed to lock in moisture and flavor. It functions like a slow cooker, allowing meats and vegetables to cook slowly and gently until they form a stew-like consistency. You can serve the dish in the same pot you used for cooking, adding an appealing touch to your table. If you don’t have a tagine, no worries. You can use a lidded casserole dish as an alternative.
In Morocco and Algeria, tajines actually refer to several dishes made of meat (mostly lamb), fish or poultry, vegetables, fruit, and, on occasion, nuts and dried fruits. You will find a lot of different recipes of this Lamb tagine online. The one I am sharing with you today is how I make. The bubbling Tagine looks beautiful when placed on the table and is the ultimate comfort food on a cold night. (You must watch the video).
The recipe may sound a bit intimidating, but it’s actually quite simple, and the result is delicious. I prefer using lamb leg because it’s leaner than the shoulder (which most recipes call for). Aside from the lamb, this recipe uses pantry staples like onions, garlic, ginger, spices, and tomato paste. It’s traditional to pair meat in tajines with dried fruits and nuts, and I’ve used dried apricots and plenty of blanched almonds. I like to brown the lamb and onions in a steel pan before adding them to the tagine for a slow simmer, as it really enhances the flavor. I also add chunks of acorn squash to the stew, which complements the sweetness of the dried fruits and adds a slightly nutty flavor.
This incredibly flavorful Moroccan Lamb Tagine has all the makings of a rich and hearty meal that’s perfect on its own, but I prefer to serve it over rice and sometimes with naan. Like most stews and curries, tagine tastes best the next day! An overnight rest does wonders to intensify the flavors.
I hope you enjoy my recipe and try it! Let me know if you do and what you think of it. Make sure to like and share the post on social media to support my blog. You can find me, on Facebook, Twitter, Instagram, and Pinterest.
Let’s stay in touch. Happy Cooking! Wishing you all blessings & prosperity in 2025″
Ingredients
- ( 2lb) cubed lamb leg, (2 cm chunks)
- 10 saffron threads
- 3/4 tsp cumin powder
- 1/4 tsp cinnamon powder + 3/4" piece cinnamon
- 2-3 cloves
- 1 tsp cayenne pepper
- 1 tsp coriander powder
- ¼ tsp nutmeg
- ½ tsp ground cloves
- 1/3 tsp turmeric
- Black pepper and salt
- Olive oil, as needed
- 2 onions, thinly sliced
- 8-10 dry apricots
- 2 tsp ground ginger and garlic
- 1 tbsp tomato paste
- Few sprigs parsley
- 1 cup squash chunks (I am using acorn squash with skin on)
- 1-2 cups chicken stock
- ½ cup whole almonds
Instructions
- In a large bowl, combine lamb and salt. Let sit at room temperature for at least 1 hour or up to 24 hours in the refrigerator.
- Combine coriander powder, cumin powder, nutmeg, cayenne pepper, ground cloves, cinnamon powder, turmeric, and salt with some water.
- In a small pot bring 1 cup stock to a boil. Remove from heat, add dry apricots. Soften them for 3-5 minutes and then take out in a bowl.
- Dissolve saffron in 2 tbsp hot water.
- In a thick skillet heavy bottom pan or Dutch oven, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, and cook until well browned on all sides, about 7-8 minutes. Transfer pieces to Tagine as they brown.
- In the same oil (in which we browned lamb pieces), soften the onions. Cover with lid, so that onions sweat and pick caramelized color and flavor from the flavor bits of lamb release while pan searing it. When they turn golden brown, add ground ginger and garlic, cinnamon stick and cloves.
- Add tomato paste, 1 cup chicken stock, and saffron water. When the sauce starts boiling pour over seared lamb pieces in the tagine. (Heat about 3/4 cup water or broth in the same pan and add it to lamb). Put some parsley sprigs on top, cover and cook lamb on medium heat.
- While the lamb is cooking prepare almond garnish. Drop whole almonds in boiling water for 2 minutes. After 2 minutes cool them down in chilled water. Rub the almonds between your fingers to get the skin off. It comes off very easily.
- After about 50 minutes add the slightly softened apricots and squash pieces. Stir in honey. Put the lid on and place tagine on a preheated tawa or griddle. Cook on low until lamb pieces are succulent and squash is tender.
- Meanwhile, sauté blanched almonds in a tbsp of oil until they attain golden brown color.
- Once Tagine is ready, add the almonds and serve with rice. Enjoy every bite!
Bringing this Lamb stew to Angie’s Linky party at Fiesta Friday.
angiesrecipes
That looks absolutely amazing. I love lamb and have been having lots of them.
Tandy (Lavender and Lime)
I have everything to hand, except the squash! I think I might make a version of this tonight as it is tagine weather here. Wishing you all the best for 2025!
rainbow evening
good smell reaches my place….. yummy