lamb tagine
Recipe type: stew
Cuisine: North African
Prep time: 
Cook time: 
Total time: 
Serves: 6
A tagine, the conical shaped cooking vessel, is traditionally made out of clay and was first used by North African nomads. The tagine’s conical top allows moisture escaping from the ingredients to condense on the lid and fall back onto the dish, resulting in fork-tender meat and vegetables using a minimum of liquid. Think of a slow cooker or Dutch oven. The food inside the tagine is meant to be served straight from it so don’t be shy, place it on the table and dig in!
  • 3 lbs. boneless lamb shoulder, fat removed and cut into 1.5-inch pieces
  • 1 tablespoon sweet paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 1½ cups chicken stock
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon honey
  • 1 cinnamon stick
  • pinch of saffron threads
  • ½ cup dried apricots
  • ½ cup pitted dates, sliced
  • ¼ cup flaked almonds, toasted
  • ⅓ cup fresh coriander, chopped
  • cooked couscous, to serve
  1. Combine paprika, cumin, ginger, ground coriander and pepper in a glass or ceramic dish. Season with pepper. Add lamb and toss to coat. Cover and place in the fridge overnight to marinate.
  2. Preheat oven to 350f (180c). Transfer lamb mixture into a 10 cup oven proof dish (tagine). Stir in the stock, tomato, onion, garlic, honey, cinnamon, saffron, apricots and dates. Bake, covered, for 2½ hours or until the lamb is tender. Sprinkle stew with coriander and toasted almonds. Serve with couscous.
Recipe by The Culinary Chase at