Authentic Moroccan lamb tagine recipe

65 ratings Rate
  • Serves 4
  • 25 mins to prepare and 1 hr 15 mins to cook
  • 620 calories / serving
  • Freezable
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Transport your tastebuds to Morocco with this delicious lamb tagine, loaded with authentic flavours.

  1. Pre-heat the oven to 160°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

See more Lamb recipes

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  • Ingredients

  • 500g (1lb) lamb neck fillet, cut into large chunks
  • 500ml (17fl oz) lamb stock
  • 50ml (2fl oz) olive oil
  • 100g (3 1/2oz) dried apricots
  • 40g (1 1/2oz) whole almonds, toasted
  • 1 large onion, chopped
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • 1 tbsp honey
  • 1 tbsp coriander, finely chopped
  • salt and pepper
  • sprigs of coriander leaves, to garnish
  • 200g couscous
  • 450ml (3/4pt) chicken stock
  • Energy 2590kj 620kcal 31%
  • Fat 34g 48%
  • Saturates 10g 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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