Moroccan Lamb Tagine (Printable)

Slow-cooked lamb infused with sweet dried fruits and aromatic Moroccan spices.

# What You'll Need:

→ Meats

01 - 2.5 lbs lamb shoulder, cut into 2 inch cubes

→ Vegetables & Aromatics

02 - 2 medium onions, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, sliced

→ Spices

05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 1½ tsp ground cinnamon
08 - 1½ tsp ground ginger
09 - 1 tsp paprika
10 - ½ tsp ground turmeric
11 - ½ tsp cayenne pepper (optional)
12 - 1 tsp salt
13 - ½ tsp black pepper

→ Liquids

14 - 14 oz canned chopped tomatoes
15 - 2 cups lamb or beef stock (gluten-free if needed)

→ Dried Fruits & Nuts

16 - ⅔ cup dried apricots, halved
17 - ⅓ cup golden raisins
18 - ⅓ cup blanched almonds, toasted

→ Other

19 - 2 tbsp olive oil
20 - 2 tbsp honey
21 - Zest of 1 lemon
22 - Fresh coriander or parsley, chopped, for garnish

# How To Make It:

01 - Heat olive oil in a large heavy-bottomed pot or tagine over medium-high heat. Brown lamb cubes in batches, then remove to a plate.
02 - Reduce heat to medium. Add chopped onions and sliced carrots to the pot and sauté for 5 minutes until softened.
03 - Stir in minced garlic and all spices. Cook for 1 minute until fragrant.
04 - Return lamb to the pot. Add chopped tomatoes, stock, honey, and lemon zest. Stir well and bring to a gentle simmer.
05 - Cover and cook over low heat for 1½ hours, stirring occasionally.
06 - Add dried apricots and raisins. Cover and simmer for an additional 30 minutes until lamb is tender and sauce thickens.
07 - Stir in toasted almonds and adjust seasoning to taste.
08 - Sprinkle with chopped fresh coriander or parsley before serving.

# Tips from dashanddishes:

01 -
  • The lamb becomes impossibly tender and absorbs all those beautiful spices—it's the kind of comfort food that makes you close your eyes while eating.
  • The combination of warm spices and sweet dried fruits creates layers of flavor that taste like you've been cooking all day, even though the hands-on time is minimal.
  • It's naturally gluten-free and feels fancy enough for guests, but honestly, it's so forgiving and impressive that you'll find yourself making it on random weeknights.
02 -
  • The difference between a good tagine and a mediocre one is patience—rushing the braise or cooking on high heat will toughen the meat instead of tenderizing it. Low and slow is the only way.
  • Toasting your almonds changes everything. Raw almonds taste boring and a bit flat, but those same almonds toasted for just 3-4 minutes in a dry pan become nutty and aromatic.
  • Taste your finished dish before serving and adjust the seasoning boldly. It should taste warm, a bit sweet, and deeply savory—if it seems flat, usually a squeeze of lemon juice or a touch more salt is all it needs.
03 -
  • Make this tagine a day or two ahead if you can—the flavors deepen and marry together as it sits in the refrigerator, making it even better on the second day.
  • If you don't have a tagine pot (the traditional conical vessel), don't worry; a heavy-bottomed Dutch oven or any large covered pot works just as well. It's about the low, slow cooking, not the specific vessel.

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