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Spiced Lamb Tagine

Spiced Lamb Tagine is a warm and comforting dish made with tender lamb slowly cooked with vegetables, gentle spices, apricots, and olives. The rich sauce and soft meat create a hearty meal that pairs perfectly with couscous, rice, or fresh bread.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Resting Time 5 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Moroccan
Calories: 468
Ingredients Equipment Method Notes

Ingredients
  

Tagine
  • 2 pounds diced lamb shoulder or lamb stew meat
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 1 cup diced tomatoes
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • salt to taste
  • black pepper to taste
  • 1/2 cup dried apricots chopped
  • 1/3 cup green olives
For Garnish
  • fresh parsley or cilantro for garnish

Equipment

  • Tagine Pot
  • Large heavy pot

Method
 

  1. Heat olive oil in a large heavy pot or tagine pot over medium heat. Add diced lamb and cook until the outside turns golden brown.
  2. Add chopped onion and cook for about 4 minutes until soft and fragrant.
  3. Stir in the garlic, cumin, paprika, coriander, cinnamon, and turmeric. Let the spices cook for about 1 minute so the aroma becomes stronger.
  4. Add carrots, diced tomatoes, and chicken broth. Stir well to combine everything.
  5. Bring the mixture to a gentle simmer. Reduce the heat, cover the pot, and cook for about 60 to 75 minutes until the lamb becomes tender.
  6. Stir in the chopped apricots and olives. Cook for another 10 minutes so the sauce thickens slightly.
  7. Taste and adjust salt and pepper if needed. Sprinkle fresh parsley or cilantro on top before serving. Let the tagine rest for 5 minutes before serving.

Notes

Serve warm with fluffy couscous, soft flatbread, or steamed rice. For extra texture, add chickpeas or toasted almonds. A spoon of honey adds gentle sweetness, while a pinch of chili flakes gives mild heat. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.