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Slow-cooked Moroccan lamb tagine served in a traditional clay dish, garnished with dried apricots, almonds, and fresh herbs.

Lamb Tagine – Authentic Moroccan Lamb Tagine Recipe

This Lamb Tagine is a Moroccan-inspired masterpiece! Tender lamb is slow-cooked with warm spices, dried fruits, and aromatic herbs for a deeply flavorful and comforting dish. Perfect for festive dinners, cozy nights, or when you want to impress with global flavors. Serve with couscous or flatbread for a complete experience.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Comfort Food, Holiday Dish, Main Course, Moroccan stew
Cuisine Moroccan, North African
Servings 8 people
Calories 450 kcal

Equipment

  • Tagine pot or Dutch oven
  • Mixing bowls
  • Measuring spoons
  • Wooden spoon or spatula
  • Chef’s knife
  • Cutting board

Ingredients
  

  • 2 lbs lamb shoulder or leg, bone-in or boneless, cut into chunks
  • 2 tbsp olive oil or canola oil
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp ras el hanout
  • 1 tsp each: cinnamon, cumin, coriander, turmeric, paprika
  • Pinch of saffron threads (optional)
  • 2 tbsp tomato paste
  • ½ cup each: dried apricots, prunes, raisins
  • 1–2 tbsp honey or sugar
  • 2 cups chicken or vegetable broth
  • ¼ cup toasted almonds or pine nuts (optional)
  • Optional: preserved lemon slices, carrots, chickpeas
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish

Instructions
 

  • Marinate the lamb: Combine lamb with ras el hanout, cinnamon, cumin, turmeric, paprika, salt, and pepper. Cover and refrigerate for 4–12 hours.
  • Brown the lamb: Heat oil in a tagine or Dutch oven. Brown lamb on all sides, then remove and set aside.
  • Sauté aromatics: In the same pot, cook onions, garlic, and ginger until soft and fragrant.
  • Build the base: Stir in tomato paste and remaining spices. Cook for 2 minutes.
  • Simmer: Return lamb to pot. Add broth, dried fruits, honey, and saffron. Stir gently.
  • Cook low and slow: Cover and simmer for 1.5–2 hours until lamb is fork-tender. Add carrots or chickpeas halfway through if using.
  • Finish and serve: Garnish with toasted nuts, preserved lemon, and fresh herbs. Serve over couscous or saffron rice.

Notes

  • Flavor improves overnight—great for make-ahead meals.
  • No tagine pot? Use a Dutch oven or heavy-bottomed pot.
  • Vegetarian version: Replace lamb with chickpeas, carrots, and root vegetables.
  • Serving suggestions: Pair with cucumber raita, Moroccan mint tea, and flatbread.
  • Freezer-friendly: Freeze in portions for up to 3 months. Reheat gently on stovetop or in oven at 160°C (325°F).
Keyword apricot lamb, festive dinner, Lamb tagine, Moroccan stew, North African cuisine, ras el hanout, slow-cooked lamb