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Moroccan lamb tagine served with couscous
Slow-cooked lamb with spices and dried fruits

Moroccan lamb tagine

Author: Flavelo
Recipes Main Courses
The tagine refers to both the dish and the conical earthenware pot it's cooked in. The cone-shaped lid is a brilliant piece of engineering: rising steam condenses on the cooler peak and trickles back down onto the food, so the meat steams until soft in its own juices with minimal liquid loss. Moroccan cuisine masterfully balances savoury (meat, spices) and sweet (apricot, cinnamon) flavours.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 4 servings
🔥 Calories 725 kcal
🌍 Cuisine Moroccan

Ingredients

Equipment Needed

  • Tagine pot or heavy-walled cast iron casserole with lid
  • Chopping board
  • Bowl for couscous

Allergen Information

⚠️ Cereals containing gluten (couscous)

Instructions

1 ✓

Heat the oil in the pot. Brown the salted meat cubes all over, then remove.

Tip: Don't overcrowd the pot, so the meat browns (Maillard reaction) rather than stews in its own juice.
2 ✓

Sauté the finely chopped onion and garlic in the remaining fat. Add the spices (ginger, turmeric, cumin, cinnamon) and fry for half a minute until fragrant.

Tip: Spice essential oils dissolve truly in fat, making their flavour more intense.
3 ✓

Return the meat, pour over the tomatoes and water. Cover and cook on the lowest heat for 30-40 minutes.

Tip: The essence of tagine is slow, gentle heat treatment.
4 ✓

Add the sliced carrots, halved apricots, and chickpeas. Cook for another 40-50 minutes until the meat is butter-soft.

Tip: The apricot rehydrates and swells during cooking, its sweetness balancing the acidity of the tomatoes.
5 ✓

Prepare the couscous: put in a bowl, pour over the same amount of hot salted water, cover for 5 minutes, then fluff with a fork.

Tip: Couscous is actually pasta prepared by scalding (absorption).
6 ✓

Serve the stew on the couscous, sprinkled with plenty of fresh coriander.

Tip: The citrusy freshness of coriander 'cuts through' the richness of the lamb.

Recipe FAQ

I don't have a tagine pot, what should I cook in?
A good quality, heavy-based cast iron pot (Dutch oven) is a perfect substitute. The key is heat retention and a well-fitting lid.
What meat should I choose?
Lamb shoulder or neck is best, because the collagen in them gelatinises during long cooking, making the dish juicy.

Ingredients

  • 600 g Lamb shoulder or leg (diced)
  • 3 tbsp Olive oil
  • 2 whole Onions
  • 3 cloves Garlic
  • 1 whole Cinnamon stick
  • 1 tsp Ground ginger
  • 1 tsp Ground turmeric
  • 1 tsp Cumin (ground)
  • 400 g Chopped tomatoes (tinned)
  • 3 whole Carrots
  • 150 g Dried apricots
  • 200 g Cooked chickpeas (tinned is fine)
  • 1 bunch Fresh coriander
  • 1 tsp Salt
  • 200 ml Water or stock
  • 300 g Couscous