Lamb Tagine

Lamb Tagine

Lamb Tagine is a fragrant Moroccan stew featuring tender lamb, sweet apricots, and warm spices, slow-cooked to perfection. This dish offers a delightful balance of savory and sweet flavors, perfect served with couscous.

Lamb

Prep Time

20 min

Cook Time

110 min

Servings

4

Lamb Tagine is a classic dish originating from North Africa, named after the conical clay pot in which it is traditionally cooked. This recipe uses common kitchen cookware but brings the essence of Moroccan cuisine to your home through a blend of aromatic spices like cumin, cinnamon, and saffron. The combination of tender lamb, sweet apricots, and mild butternut squash creates a rich and comforting stew that warms the soul. Historically, tagines were slow-cooked over coals, allowing the flavors to meld slowly, creating tender meat infused with spices and fruits. This recipe recreates that magic by simmering the lamb and vegetables gently, ensuring the meat becomes deliciously soft while the spices fully develop their aromas. Lamb Tagine pairs wonderfully with steamed couscous, which absorbs the flavorful sauce beautifully. Garnishing with fresh parsley and pine nuts adds a delightful crunch and a fresh herbal note, enhancing the dish's texture and taste. This meal is perfect for a cozy dinner or entertaining guests with an exotic flair.

Ingredients

  • 2 tblsp Olive Oil
  • 1 finely sliced Onion
  • 2 chopped Carrots
  • 500 g Lamb Leg
  • 2 cloves minced Garlic
  • ½ tsp Cumin
  • ½ tsp Ginger
  • ¼ tsp Saffron
  • 1 tsp Cinnamon
  • 1 tblsp Honey
  • 100 g Apricot
  • 1 Vegetable Stock Cube
  • 1 medium chopped Butternut Squash
  • Steamed Couscous
  • Chopped Parsley

Instructions

Begin by heating the olive oil in a heavy-based pan over medium heat until shimmering. Add the finely sliced onion and chopped carrots, gently cooking them for 3 to 4 minutes until they soften and begin to release their natural sweetness. Next, introduce the diced lamb leg to the pan, browning it thoroughly on all sides. This step locks in the lamb's juices and creates a savory base. Stir in the minced garlic, ground cumin, ground ginger, saffron threads, and cinnamon, continuing to cook for a few more minutes. As the spices toast lightly, they will release a fragrant aroma that signals the depth of flavor developing. Add the honey and chopped dried apricots to infuse the tagine with a subtle sweetness. Crumble in the vegetable stock cube, then pour over approximately 500ml of boiling water—enough to just cover the meat and vegetables. Stir well to combine, then bring the mixture to a gentle boil. Once boiling, reduce the heat to a low simmer and cover the pan with a lid. Let it cook undisturbed for 1 hour, allowing the lamb to become tender and the flavors to meld beautifully. After one hour, remove the lid and continue cooking for an additional 30 minutes. This helps thicken the sauce slightly. Then, stir in the chopped butternut squash and cook for another 20 to 30 minutes, or until the squash is soft and the lamb is melt-in-your-mouth tender. To serve, spoon the hearty lamb tagine over steamed couscous. Sprinkle generously with chopped parsley for freshness and add toasted pine nuts if you like a bit of crunch. Enjoy this rich and aromatic dish with a simple side salad or some warm flatbread to complete the meal. Tips: - Browning the lamb well is key to developing deep flavor, so take your time with this step. - If you don't have saffron, a pinch of turmeric can be a substitute, though it will alter the flavor slightly. - For extra texture, toast the pine nuts in a dry pan until golden before sprinkling them on top.

Quick Info

Prep Time
20 min
Cook Time
110 min
Total Time
130 min
Servings
4

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