10 fragrant lamb tagine recipes

Packed with aromatic spices and fragrant herbs, these delicious Moroccan lamb tagine recipes are perfect for bringing a little sunshine into your kitchen, whatever the weather. Traditionally served for a family feast, lamb tagines are a great sharing dish for the whole family to tuck into, alongside plenty of soft bread and crisp salads.

Moroccan lamb and prune tagine
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Moroccan lamb and prune tagine

Learn how to make this classic Moroccan dish straight from the heart of Marrakech. This lamb tagine is full of North African flavours and is slowly cooked with sweet prunes, fragrant Ceylon tea and almonds. Serve this hearty tagine with some fluffy cous cous.

  1. Preheat the oven to gas 2, 150°C, fan 130°C.
  2. Put the prunes in the hot tea to soak while you prepare the rest of the tagine. Put the lamb, onion, ginger, ras el hanout, nutmeg and cinnamon into a large casserole dish and pour over the stock, saffron and soaking liquid. Cook for 2-3 hours or until the lamb is tender.
  3. When the lamb is done, add the prunes and soaking liquid, and the honey and bake uncovered for 30 minutes. Top with the almonds, coriander and eggs. Serve with cous cous.

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View full recipe details
  • Ingredients
  • 250g (8oz) pitted prunes
  • 350ml Ceylon or breakfast tea, hot
  • 1.5kg (3lb) stewing or braising lamb
  • 1 onion, finely chopped
  • ½ tsp ground ginger
  • ½ tsp ras al hanout
  • pinch grated nutmeg
  • 2 tsp cinnamon
  • 250ml (8fl oz) lamb or chicken stock
  • 9 tbsp honey
  • 50g (2oz) ground almonds
  • 100g (4oz) blanched almonds, toasted
  • small bunch coriander, chopped
  • 3 hard-boiled eggs
  • cous cous, to serve