Slow Cooked Lamb Tagine (Printable)
Tender lamb simmered with sweet prunes and spices, offering a rich, flavorful Moroccan-inspired dish.
# What You'll Need:
→ Meat
01 - 2.6 pounds lamb shoulder, cut into large cubes
→ Marinade & Spices
02 - 2 teaspoons ground cumin
03 - 2 teaspoons ground coriander
04 - 1 1/2 teaspoons ground cinnamon
05 - 1 teaspoon ground ginger
06 - 1 teaspoon ground turmeric
07 - 1/2 teaspoon ground black pepper
08 - 1 teaspoon salt
→ Aromatics
09 - 2 large onions, finely chopped
10 - 4 garlic cloves, minced
11 - 1 thumb-sized piece fresh ginger, grated
→ Liquids
12 - 1 2/3 cups beef or lamb stock
13 - 2 tablespoons tomato paste
14 - 2 tablespoons runny honey
15 - 2 tablespoons olive oil
→ Dried Fruit & Garnish
16 - 9 ounces pitted prunes
17 - 1.7 ounces blanched almonds, toasted
18 - 2 tablespoons sesame seeds, toasted
19 - Fresh coriander leaves for garnish
# How To Make It:
01 - In a large bowl, combine lamb cubes with cumin, coriander, cinnamon, ground ginger, turmeric, black pepper, and salt. Toss to coat evenly. Marinate for at least 30 minutes or up to overnight in the refrigerator for best flavor.
02 - Heat olive oil in a large heavy-based pot or tagine over medium-high heat. Brown the lamb in batches, transferring to a plate as each batch finishes.
03 - In the same pot, add onions and cook for 6 to 8 minutes until soft and golden. Add garlic and fresh ginger; cook for 1 minute until fragrant.
04 - Return the lamb to the pot. Stir in tomato paste and honey, mixing well to coat.
05 - Pour in beef or lamb stock, scraping up any browned bits from the bottom. Bring to a gentle simmer.
06 - Reduce heat to low, cover, and cook for 1 hour 30 minutes, stirring occasionally.
07 - Add prunes and cook uncovered for another 45 to 60 minutes until the lamb is very tender and the sauce has thickened.
08 - Taste and adjust seasoning if necessary. Serve hot, garnished with toasted almonds, sesame seeds, and fresh coriander leaves.
# Tips from dashanddishes:
01 -
- The lamb becomes so tender it dissolves on your tongue, while the prunes add a subtle sweetness that keeps surprising you with each bite.
- Your entire house smells like a spice market, and guests will ask what's cooking before they even walk in the door.
- It feels like you've mastered something ancient and complex, but the slow cooker does almost all the work.
02 -
- Don't rush the browning step—those caramelized bits are where the real depth comes from, and skipping them leaves the dish tasting flat and one-dimensional.
- The sauce needs to thicken and reduce, so resist the urge to add more liquid; if it looks too thin midway, just cook it uncovered a bit longer.
- Taste constantly in the final minutes; spices evolve as they cook, and you might find you need less of something than the recipe suggests.
03 -
- Toast your own spices from whole seeds if you're serious about this—ground spices fade, but freshly toasted coriander and cumin seeds burst with life.
- The honey is essential; it's not just sweetness but a textural agent that helps thicken the sauce and adds a subtle floral note that makes people wonder what's in there.