Lamb Tagine

4.8
(357)
269 Reviews
31 Photos

When I made this Moroccan lamb tagine, I left the kitchen window open. The smell attracted several neighbors and my husband who came in and said that it smelled so good that he hoped it was coming from our house and not from someone else's! If you don't have a tagine, you can use a heavy-bottomed pot.

Submitted by BenevolentEmpress
Updated on February 15, 2024
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high angle looking at a plate of lamb tagine with carrots, served over couscous.
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Prep Time:
45 mins
Cook Time:
2 hrs
Additional Time:
8 hrs
Total Time:
10 hrs 45 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 2 pounds lamb meat, cut into 1 ½ inch cubes

  • 3 tablespoons olive oil, divided

  • 2 teaspoons paprika

  • 1 teaspoon ground cinnamon

  • 1 teaspoon kosher salt

  • ¾ teaspoon garlic powder

  • ¾ teaspoon ground coriander

  • ½ teaspoon ground cumin

  • ½ teaspoon ground cardamom

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground turmeric

  • ¼ teaspoon cayenne pepper

  • ¼ teaspoon ground cloves

  • 1 pinch saffron

  • 2 medium onions, cut into 1-inch cubes

  • 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips

  • 3 cloves garlic, minced

  • 1 tablespoon freshly grated ginger

  • 1 lemon, zested

  • 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth

  • 1 tablespoon sun-dried tomato paste

  • 1 tablespoon honey

  • 1 tablespoon cornstarch (Optional)

  • 1 tablespoon water (Optional)

Directions

  1. Place lamb and 2 tablespoons olive oil in a large bowl and toss to coat; set aside.

    Lamb and olive oil in large bowl.

    Dotdash Meredith Food Studios

  2. Mix paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron together in a large resealable bag. Add lamb to the bag and toss to coat well. Refrigerate for at least 8 hours, preferably overnight.

    Lamb in a bag to marinate.

    Dotdash Meredith Food Studios

  3. Heat remaining 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add 1/3 of the lamb and brown well, 5 to 7 minutes. Remove to a plate and repeat to cook remaining two batches of lamb.

    Lamb in pot.

    Dotdash Meredith Food Studios

  4. Add onions and carrots to the pot and cook for 5 minutes. Stir in garlic and ginger; continue cooking for an additional 5 minutes. Return lamb to the pot and stir in lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 ½ to 2 hours.

    Vegetables in the pot.

    Dotdash Meredith Food Studios
    Lamb added back to the pot.

    Dotdash Meredith Food Studios

  5. If the consistency of tagine is too thin, you may thicken it with cornstarch and water slurry during the last 5 minutes.

  6. Serve over couscous.

    high angle looking at a plate of lamb tagine with carrots, served over couscous.

    DOTDASH MEREDITH FOOD STUDIOS 

Cook’s Note

Serve this lamb tagine with my Moroccan couscous and cucumber raita.

469 home cooks made it!

Nutrition Facts (per serving)

423 Calories
21g Fat
24g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 423
% Daily Value *
Total Fat 21g 26%
Saturated Fat 5g 23%
Cholesterol 109mg 36%
Sodium 1129mg 49%
Total Carbohydrate 24g 9%
Dietary Fiber 5g 16%
Total Sugars 11g
Protein 36g 72%
Vitamin C 13mg 14%
Calcium 76mg 6%
Iron 4mg 22%
Potassium 659mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.