Introduction
Let me introduce you to one of the most aromatic and flavorful dishes you’ll ever make – the Moroccan Spiced Lamb Tagine. This rich, hearty stew combines tender lamb with warm spices, dried fruits, and vegetables, creating a perfect balance of sweet and savory flavors. I’ve spent years perfecting this recipe, and I’m excited to share a version that’s both authentic and achievable in any home kitchen. Whether you’re cooking for a special occasion or wanting to try something new for dinner, this tagine will transport your taste buds straight to the vibrant markets of Marrakech.
Ingredients
- 2 lbs lamb shoulder, cut into 1.5-inch chunks
- 2 large onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 carrots, cut into chunks
- 1 cup dried apricots
- 1/2 cup golden raisins
- 1/2 cup whole almonds
- 4 cups chicken stock
- 1 can chickpeas, drained
- Spice Mix:
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions
- Mix all the spices together in a small bowl. Pat the lamb dry and coat it thoroughly with half of the spice mixture.
- Heat olive oil in a large pot or traditional tagine over medium-high heat. Brown the lamb in batches until golden on all sides (about 3-4 minutes per batch).
- Lower the heat to medium, add onions to the same pot, and cook until softened (about 5 minutes).
- Add garlic and remaining spice mixture, cooking until fragrant (about 1 minute).
- Stir in tomato paste, then return the lamb to the pot. Add stock and bring to a simmer.
- Cover and cook on low heat for 1.5 hours, or until lamb is nearly tender.
- Add carrots, apricots, raisins, and chickpeas. Cook for another 30 minutes.
- Toast almonds in a dry pan until golden, then add to the tagine just before serving.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6-8 people
Recipe Notes
Here are some helpful tips to make your Moroccan Spiced Lamb Tagine perfect:
- Don’t rush the browning process – it’s crucial for developing deep flavor
- If you don’t have a tagine, a Dutch oven works perfectly fine
- For more tender meat, you can marinate the lamb in the spices overnight
- The stew actually tastes better the next day, so feel free to make it in advance
- Serve over couscous or rice to soak up the delicious sauce
- For a less sweet version, reduce the amount of dried fruit
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- The dish freezes well for up to 3 months – just leave out the almonds until serving
Moroccan Spiced Lamb Tagine
This rich, hearty stew combines tender lamb with warm spices, dried fruits, and vegetables, creating a perfect balance of sweet and savory flavors.
Ingredients
- 2 lbs lamb shoulder cut into 1.5-inch chunks
- 2 large onions chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 2 carrots cut into chunks
- 1 cup dried apricots
- 1/2 cup golden raisins
- 1/2 cup whole almonds
- 4 cups chicken stock
- 1 can chickpeas drained
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions
- Mix all the spices together in a small bowl. Pat the lamb dry and coat it thoroughly with half of the spice mixture.
- Heat olive oil in a large pot or traditional tagine over medium-high heat. Brown the lamb in batches until golden on all sides (about 3-4 minutes per batch).
- Lower the heat to medium, add onions to the same pot, and cook until softened (about 5 minutes).
- Add garlic and remaining spice mixture, cooking until fragrant (about 1 minute).
- Stir in tomato paste, then return the lamb to the pot. Add stock and bring to a simmer.
- Cover and cook on low heat for 1.5 hours, or until lamb is nearly tender.
- Add carrots, apricots, raisins, and chickpeas. Cook for another 30 minutes.
- Toast almonds in a dry pan until golden, then add to the tagine just before serving.
