Authentic Moroccan lamb tagine recipe

48 ratings Rate
  • Serves 4
  • 25 mins to prepare and 1 hr 15 mins to cook
  • 620 calories / serving
  • Freezable
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Pre-heat the oven to 160°C.

Heat the olive oil in a large casserole dish over a moderate heat. Season then sear the lamb pieces until golden brown all over. Remove from the dish, then add the onion and sweat for 4-5 minutes, stirring occasionally. Add the spices at this point and a little salt, stirring well to combine.

Add the lamb back to the dish along with the apricots and cover with the stock. Bring to the boil, then cover and transfer to the oven. Cook for 40-50 minutes until the lamb is tender and cooked through and the apricots are soft. Remove from the oven and stir in the honey, almonds and chopped coriander.

Adjust the seasoning as necessary, then leave to one side as you prepare the couscous. Place the couscous in a large heatproof bowl. Bring the stock to a boil in a saucepan over a medium-high heat. Pour the stock over the couscous then cover the bowl with clingfilm. Allow to sit for 5-6 minutes until the stock has been absorbed.

Remove the clingfilm and fluff the grains with fork. Spoon onto a serving tagine and spoon the lamb tagine on top. Garnish with a sprig of coriander leaves and serve immediately.

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  • Ingredients

  • 500g lamb neck fillet, cut into large chunks
  • 500ml lamb stock
  • 50ml olive oil
  • 100g dried apricots
  • 40g whole almonds, toasted
  • 1 large onion, chopped
  • 1tsp ground cumin
  • 2tsp ground coriander
  • 1tsp ground cinnamon
  • 1tsp paprika
  • 1tbsp honey
  • 1tbsp coriander, finely chopped
  • salt
  • pepper
  • For the couscous

  • 200g couscous
  • 450ml chicken stock, hot
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  • Energy 2588kj 620kcal 31%
  • Fat 34.3g 48%
  • Saturates 10.2g 50%
  • Sugars 17g 18%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 43.8g Protein 31.5g Fibre 3.4g

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