Moroccan Lamb Tagine


Moroccan Lamb Tagine

Prep Time ~ 30 mins Cooking Time ~ 2 hours
Approx Cost ~ £12 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~ If cooking in the oven, use an ovenproof casserole and follow recipe up to the point where dish is covered with a lid. Transfer to a preheated oven and cook at 150C, gas mark 2 for 2 hours, or until meat is tender.


1kg / 2lb boneless shoulder of lamb, trimmed and cut into 2 inch cubes

600ml / 1 pint chicken stock

2 tablespoons olive oil

1 large onion, chopped

4 garlic cloves, chopped

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon hot paprika

1 x 400g can chopped tomatoes

1 cinnamon stick, broken in half

175g / 6oz dried apricots

½ teaspoon freshly ground black pepper

3 large pieces orange zest

For the orange relish:

2 oranges, segmented

1 red onion, chopped

1 red chilli, chopped

1 bunch fresh coriander

1 tablespoon mint leaves, finely sliced

Pinenuts to serve


  • Heat the oil in a large non-stick pan. Add half the lamb and fry until browned. Remove using a slotted spoon, remove the browned lamb and set aside. Repeat the process with the remaining lamb and remove as before.
  • Return the pan to the heat and add oil. When hot add the onion and fry gently for 10 minutes until golden. Add garlic and fry for a further 2 minutes. Add cumin, ground coriander and paprika, fry for a further minute.
  • Add the reserved browned lamb and tomatoes, cinnamon stick, apricots, pepper, orange zest and stock.
  • Bring to the boil and cover with a lid. Reduce heat and simmer very gently for about 2 hours, until the lamb is tender.
  • Mix relish ingredients together in a bowl. Serve tagine sprinkled with pinenuts and accompanied by the relish.