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Moroccan Lamb Tagine recipe

Moroccan-Lamb-Tagine-recipe

This Moroccan lamb tagine recipe is easy to prepare in advance and leave in the oven for a couple of hours. Then, all you have to do is make some cous-cous a few minutes before serving.

The recipe doubles up nicely, but make sure you brown the meat in batches so the pan doesn’t cool too much when you add the lamb – meaning it’ll stew rather than brown.

If you fancy an alternative to lamb, then try our recipes for chicken or vegetable tagines, they’re delicious too!

Serves 4

  • 2 tsp turmeric
  • 2 tsp paprika
  • ½ tsp cayenne pepper
  • 2 tbsp plain flour
  • 600g/1lb5oz diced lamb (shoulder is perfect)
  • 2 onions, finely chopped
  • 4 garlic cloves, chopped
  • 2 tsp cinnamon
  • 2 tbsp grated ginger
  • 2 tbsp tomato puree
  • 2 tsp coriander seeds, crushed
  • 2 handfuls cherry tomatoes or 2-3 tomatoes, chopped
  • 16 dried apricots
  • 2 tbsp raisins or sultanas
  • olive oil
  • salt and pepper

Pre heat your oven to 160°C/320°F/Gas 3. Place a frying pan on a medium heat. If you’ve got a casserole dish you can use on the hob and in the oven, that’s ideal!

Mix the turmeric, paprika, cayenne pepper and flour together in a bowl. Chuck in the lamb and give it a good coating. Add a little olive oil to your frying pan, dust the excess flour from the lamb, and place in the pan. Brown on all sides, then remove and set aside.

Add the onion, garlic and cinnamon to the pan and fry for a couple of minutes. Add the rest of the ingredients, including the lamb, and cook until nice and hot.

Transfer everything to your tagine, or casserole dish, and pour in enough boiling water to almost cover everything. Season with salt and pepper, carefully mix, before placing in the oven for 2 hours. Check after 1 hour and give it a little stir.

Serve with something simple, like cous cous with fresh coriander and a squeeze of lemon juice.

We’re always interested to know what you think of our recipes. Do you like the sound of this recipe, or do you think you could improve it in some way? Have you tried it already and thought it was great, or changed it for the better? Let us know in the comments below.

85 CommentsLeave a Comment


  • Reply

    GeeDee

    8 months ago

    Hey Matt, this looks great. Most of my cooking nowadays is of the vegetarian variety (I live with my girlfriend, she’s vegetarian) so I have a request for more vegetarian recipes! I made a tagine from a packet the other day, with chickpeas, so I might try this with chickpeas and a few other vegetables – I get a bit fed up of always replacing meat with quorn.

    What’s the dilly pickle on submitting recipes? Can anyone do it?

  • Reply

    Matt

    8 months ago

    I think this recipe would be really good as vegetarian – the flavour of the spices is the main thing, and you’d still have that. Chickpeas would be a great addition, maybe with some red peppers as well?

    You’re right, there aren’t that many veggie recipes at the moment, and I’d really like more on here!

    The deal with submitting recipes is, anyone can do it! That’s really the whole idea of the site, so if you have any veggie recipes, or meat ones, please add them!

  • Reply

    Gabby

    8 months ago

    I used to make a dish very similar to yours for our restaurant in the late 1970′s.
    The mixture of meat, I think it was pork not lamb, and fruit leisurely simmered was unusual at that time. People were travelling, becoming more adventurous and searching for new experiences. I found it in a collection of recipes of English Medieval cookery. I cannot find the booklet, how I wish we’d had more room for my huge collection, or any reference to it on the net but I now recall the sweet spicy sauce with nostalgia. This is on my must do list.

  • Reply

    Matt

    8 months ago

    FYI This works just as well with beef. I made it last night and cooked in the over for 2 1/2 hours and it was delicious!

  • Reply

    Carla

    8 months ago

    I never quite manage to get tagine right and I always end up fed up and whacking in whatever spice I find at hand, mixing it with the meat and serving it over couscous, because if it’s on couscous it’s more Moroccan, right?
    Right.
    At least I can prepare decent couscous these days, not the soggy slop I used to serve my poor friends at uni.

    Anyway, that’s another story.
    My point is: I will bookmark this recipe and try my hand at it to see if I finally manage to make a decent one.

  • Reply

    JK Hawsworthy

    7 months ago

    This was very nice indeed. Subtle flavouring complimenting nicely with the lemon cous cous. The tagine couldn’t have been easier to prepare and cook. I found that it needed a touch more water at the end as it had become a tad claggy, but other than this I cannot fault the recipe. Thanks!

  • Reply

    Matt

    7 months ago

    I’m glad you liked it. Thanks for taking the time to share your feedback!

  • Reply

    Chris

    7 months ago

    Matt – I have made the lamb tagine tonight and it was so simple to do! My hubbie and I loved it and I will certainly be passing the recipe around our friends and definitely be making it again for us. Very yummy!

  • Reply

    Matt

    7 months ago

    Hi Chris,

    I’m really pleased that you liked it. I’m going to create a similar tagine this week, only vegetarian so hopefully that’ll be a success!

  • Reply

    Rayne

    7 months ago

    Hi Matt, I too made your Tagine and I posted it on my blog http://lola-luskitchen.blogspot.com/
    Hope you dont mind, I have linked to your blog…

    It was sososososooo delicious. I have a feeling it will become a firm favorite in our house.
    so Thanks!

    • Reply

      Matt

      7 months ago

      As long as people tell me and provide a link back I’m happy. Glad to hear you liked it as well. I’m not sure if it’s a traditional recipe, but it sure does taste good!!

      Also, if you liked that, there’s a recipe for Moroccan Vegetable Tagine which is just as nice…

  • Reply

    paul

    7 months ago

    i’m making lamb tagine for 100 people. when i look at the recipe it goes a little bit mad with some of the products. The recipe serves 2 when you make it bigger you need 50 onions 100 cloves of garlic what are your thoughts

    • Reply

      Matt

      7 months ago

      It does sound crazy, but when you’re cooking for that amount of people I think it’s going to whatever you make!

      If you think about splitting it down to what one person would eat, then half an onion and one clove of garlic per portion sounds about right to me. Medium sized onions will do – no need to use large ones.

      You’re going to need some huge saucepans?!

  • Reply

    joyce

    7 months ago

    Hi Matt, found your receipe on the net for Moroccan Lamb Tagine it was fabulous!!
    I have a cast iron bottom tagine so instead of cooking the dish in the oven, I used the stove top on the lowest heat number 2 on my stove for two hours turned out just like you said it would.

    Thanks 5 stars from me. Joyce.

    • Reply

      Matt

      7 months ago

      Excellent! I’m glad you liked it! Thanks for your comment.

      • Reply

        Ann Page

        7 months ago

        Hi Matt – am thinking of doing this but with venison (because I have some and I don’t have any lamb!). Also, can it be frozen? What do you think?

        • Reply

          Matt

          7 months ago

          Hi Ann,

          I’ve not tried this recipe with venison, but see no reason why it wouldn’t work, and why it wouldn’t taste amazing!

          You shouldn’t have any problems with freezing it either. I’ve frozen this tagine before and the extra marinating time makes it even nicer.

          Please let me know how you get on.

  • Reply

    Mike

    7 months ago

    We tried this recipe at home, it is very easy to make and tastes great. Even my 5 year old daughter loved it. Highly reccomended

  • Reply

    shannon hagon

    7 months ago

    my mum cooks it all the time and its a family favorite and its not to spicy either because i dont like spicy food its lovely with a bit of natural yogurt and cous cous my mum has guests coming down on saturday tommorow and shes going to cook that hopfully the guests like iit but if not we still do !!

    thankyouu lamb tagine x

  • Reply

    martin walpole

    7 months ago

    I thought the dish for far too sweet. Think it need’s a couple of chilli’s throwing in to give a little heat!

    • Reply

      Matt

      7 months ago

      That’s a shame, but I suppose at least it’s something that’s easy to change. Use less fruit and pile on the chillies! Thanks for the comment :)

  • Reply

    sally

    7 months ago

    cooked your Lamb Tangine it was absolutley gorgous everybody in the family loved it will be cooking this again without dought i have a dinner party soon for friends so i think i will be cooking this any ideas on the dessert thanks again

  • Reply

    Jo

    7 months ago

    Like this recipe – I tried with left over roast lamb and added a wack of ras el hanute and it turned out really well

  • Reply

    Tom

    7 months ago

    I just ate this with my girlfriend and a friend and we all loved it! It was quick and easy to make and tasted great!! I added a chopped and peeled butternut squash and substituted lamb for beef. The beef was melt in your mouth and spiced to perfection (although I did use a table spoon for the spices!).

    Thanks for a great recipe! :)

  • Reply

    DIONNE

    7 months ago

    My mouth is watering as I read this – it sounds amazing! I am on a diet at the moment so I must be strong minded enough to save it for when I am not ! Have forwarded it to my friends though.

    PS Just joined this site and it looks to be a really good!

  • Reply

    Kerri

    7 months ago

    Just had this for dinner, I added medjool dates instead of raisins, added chickpeas and just a touch of chilli.
    It is one of the nicest meals I’ve had in a long time, going to try a veggi option next time.
    Beautiful recipe thanks

    • Reply

      Matt

      7 months ago

      Hey Kerri! Thanks for letting me know! While in Marrakesh I also had something similar (although simpler) with figs and walnuts. That is a GREAT combination, and probably one that I’ll try and re-create here too!

  • Reply

    Becca Watt

    7 months ago

    this dish is amazing. I made it for a family dinner and because it needs long slow cooking i had a chance to catch up with the family while my house filled with amazing smells. i served it with a pumpkin seed, almond and coriander cous cous which soaked up the juices and worked a treat. thank you!!!

  • Reply

    Mandy

    7 months ago

    Tried this recipe for dinner tonight and it was fantastic,easy to prepare and thoroughly delicious.Thank You.

  • Reply

    meknes

    7 months ago

    Great blog, I shared this blog with my friends. Hope to hear more from you. Also try Tajine of lamb to artichokes and peas. They traditionally use local ingredients, such as olives, figs, and dates, to prepare lamb. Unbelievably delicious.

  • Reply

    Kathryn

    7 months ago

    This dish is delicious, although I added a glass of red wine and red pepper and upped the amounts to serve 6. Hope my guests like it tonight!

  • Reply

    michelle

    7 months ago

    I made this dish as part of a world cup theme menu at a school for Infant children, it went down really well and was enjoyed by most of the children. I will be making this at home soon too. Fab flavours and lovely colour. lemon and coriander cous cous complimented this really well.

  • Reply

    Mark

    7 months ago

    For all those wanting a tasty vegetarian dish, use chickpeas, haloumi and a healthy serving of mint at the end. I use this with a different vegetarian tagine and it is delicious. Cook the Haloumi right though or it’s like rubber in your mouth.

  • Reply

    Jade

    7 months ago

    Just tried this recipe and it was absolutely gorgeous. I didn’t have any apricots or raisins so I improvised by adding butter nut squash before adding the water. Also, put 2-3 tablespoons of honey in nearing the end of the cooking time. Both adding the sweetness needed. Will definately be making again due to its simplicity and amazing depth of flavour! Thank you for sharing the recipe! :)

    • Reply

      Matt

      7 months ago

      That’s some good improv!

  • Reply

    Alison Cremona

    6 months ago

    Wow, this is great!!!! I made it for us a few days ago and my husband loved it. I am not a good cook and always struggle with how to combine flavours, it was such a boost to create such a fab meal!!! My parents are coming to stay with us next week and I am going to make it again for them!!! I forgot to buy cayenne pepper when I went shopping for this receipe, but I saw rose harissa listed in one of the other reciepes I saw (so glad I picked this one) and bought it as an extra, so I used a bit of that instead, it made it quite spicy but it worked really well – will have cayenne pepper for my next attempt though. Thank you so much for giving a keen but untalented cook the opportunity to create a meal to be proud of, my husband is a fantastic cook and he was mega impressed!
    Thank you so much x0

    • Reply

      Matt

      6 months ago

      Thank you for taking the time to comment! I’m very pleased that it was such a success. I hope with this new confidence you’ll try some other recipes too!

  • Reply

    The Hacienda

    6 months ago

    Gonna have a whirl at this bad boy in a bit. Will let you know the outcome

  • Reply

    Anita

    6 months ago

    Delicious recipe!! Become a family favourite now.

    • Reply

      Matt

      6 months ago

      Ah that’s great! I cooked it for the in-laws a couple of days ago and it went down very well too!

  • Reply

    Sally

    6 months ago

    This recipe is awesome! I cooked it a couple of weekends ago for my neighbour who said it was going to become a family favourite. She took the recipe and made it for a friend … who has now asked for the recipe so she can make it for her family!

    A couple of additions were a green chilli and some fresh coriander!

    Thanks Matt!

    • Reply

      Matt

      6 months ago

      wow, that’s amazing! Thanks for letting me know :)

  • Reply

    Aneesa

    6 months ago

    This recipe looks delicious and I plan on cooking it for my husband.

    Quick question: When you place the tagine or casserole dish into the oven and let it cook, should it cook covered or uncovered? And if so, would I cover it with foil?

    Thanks in advance.

    • Reply

      Matt

      6 months ago

      Hi Aneesa,

      You need to put it in the oven covered, so it doesn’t dry out too much. If you’ve got a casserole dish with a lid, that’s perfect. If you haven’t, then I think tin foil would work just as well, but maybe double it up?!

      Let me know what you think after you’ve cooked it!

      Matt

  • Reply

    Jo & andi

    6 months ago

    Just cooked this wonderful recipe with home grown toms, onions, garlic and it was delicious! Served with jacket sweet potato. Rich full flavour, will def do again. Thanks xxx

  • Reply

    Ian

    6 months ago

    Im not that great at cooking but found this a breeze, have made for friends now on numerous occasions and its always gone down a treat with nothing but empty plates left to show , Im always slightly annoyed theres none left for the following day :P maybe i wont invite anyone round next time :P ohhh and dont forget some nice bread to mop up the tagine :)

  • Reply

    anna

    6 months ago

    Hi Matt,
    I never ever use a recipe as I always have a fair idea of what I like and what goes with what. However I looked this up as Moroccan I havent tried much. I too added a glass of red and a red pepper. Must say I only roughly used your recipe, mainly to see what spice you used. Have to say it was amazing!!!

    Keep cooking Matt as I will be back!
    Anna

    • Reply

      Matt

      6 months ago

      Hi Anna, I’m glad you liked the recipe, and thanks for taking the time to leave a comment. I love reading them!!

  • Reply

    Leah

    6 months ago

    I made this recipe for a 30th birthday party and it went
    down a storm. Even people that said they didnt like tagine ate it!!
    I added dates to the recipe and left out the apricots and raisans
    just as personal preference. I also added a slight amount of
    browning just to give it a deeper colour. I made it the day before
    and then gave it another 45 mins in the oven and it really was
    delish. I served it with cous cous and a red onion relish. Finely
    shredded red onion, 1 red chilli deseeded and finely chopped,
    coriander a pinch of sugar and juice of 1 lime. This is my definate
    tagine recipe I will stick with, and all of my friends who have
    since asked for the recipe!!

  • Reply

    Allen

    6 months ago

    Hi Matt, this is the second time i have made this, it’s one of the best tagines
    I have made ,going to make it with fish next time

    • Reply

      Matt

      6 months ago

      Glad you liked it. If you’re after something fishy, try the goan fish curry on this site. Very nice!

  • Reply

    Tricia Candy

    6 months ago

    Tried this recipe and its a must – we enjoyed every bit of it and have impressed dinner guests. Thank you. Now whats for pudding…. ;o)

    • Reply

      Matt

      6 months ago

      Hi Tricia,

      Thanks for taking the time to leave a comment. I’m glad you liked it! I’m still looking for the perfect pudding to go with it!! :)

      Matt

  • Reply

    john

    6 months ago

    Am cooking it tonight cant wait to taste all these flavours, im dribbling already..

  • Reply

    john

    6 months ago

    Hi Matt the recipe was awesome, so tasty the lamb just melted. Cant wait to cook it again. Whats the best way to bulk it up just add more lamb or add some sort of veg??

    Happy days, thanks.

    • Reply

      Matt

      6 months ago

      Hi John,

      To bulk it up I would just add more veg, as they’re cheaper than adding more lamb, even though that would taste best!

      I end up using more onions, maybe some peppers and extra tomatoes. Cooked chick peas can also be very nice!

      Matt

  • Reply

    Brent Patterson

    6 months ago

    Tried this last night using it as a base recipe and adapting with a few ideas from Jamie Oliver (God bless him!). I was cooking for 4 and added 3 chopped sweet potato, chopped carrots, a tin of chopped tomatoes instead of fresh, chopped red onion, and mushroom. I suspect that this is one of those wonderful dishes that can be adapted to personal taste or desire. This was a challenge compared to what I normally do. I thoroughly enjoyed it and was relieved to get such a positive reaction from my diners, who all have reasonably high expectations and standards. A real winner and one I look forward to doing again. I really enjoyed preparing it. Thank you.

  • Reply

    Barbara

    5 months ago

    made it twice in one week family could’nt get enough simple easy to follw and absolutly yummy thank you

    • Reply

      Matt

      5 months ago

      A pleasure! I’m glad you and your family liked it!

  • Reply

    Joyce

    5 months ago

    Included Aubergine and a teaspoon of sugar to this because Aubergine was cheap. and ate with garlick bread.

    Dead easy to do. It seemed a bit bland until the last 30 minutes but then thickened up and was really tasty.

    Will definitely do again.

    • Reply

      Matt

      5 months ago

      Yep, you have to be patient with this one! ;)

  • Reply

    Laura

    5 months ago

    Tried this for a Sunday Lunch with a difference when my Son and Grandchildren were over for dinner and my husband has had me making it on a regular basis since. It is so easy and has never gone wrong (touch wood). When you have guests comming it’s great as you can prepare it before they arrive and just leave it to do its own thing while you actually get to spend time with your visitors instead of being stuck in the kitchen. I have served it with spicey cous cous, potatoes, and just with some crunchy home made bread and salad all go wonderfully and not an empty plate in site. Thanks

  • Reply

    Chris

    5 months ago

    I am to cooking what Attila the Hum was to diplomacy but what a success this was the wife loved it, added a few extra veg, carrots, mushrooms and broccoli and she just wolfed it down – brilliant, easy and very very yummy. back in her good bucks again

  • Reply

    Hayley Douglass

    5 months ago

    I am hosting a ‘Come dine with me’ with friends at the weekend and am going to give this a try and am wanting to slowly cook it throughout the day in a slow cooker rather than my la crusette pan. How long do you suggest I cook it for ? 6-8 hrs?
    Thanks
    Hayley

    • Reply

      Matt

      5 months ago

      If I’m totally honest, I’ve never used a slow cooker. But having looked at the temps, 70-90 degrees C, then 6-8 hours should be fine!

      If you’re using a slow cooker because the lamb will be more tender, then I don’t think it will make much difference over using a casserole and the recipe above – it’s already really tender!

      However, if you go for the slow cooker anyway please let me know how you get on! :D

  • Reply

    Edward

    5 months ago

    Hi Mat,

    your Lamb Tagine looks delicious. If your cooking the Lamb Tagine for a family of 4 would you double all the spice and meat ingredients?

  • Reply

    Nick H

    4 months ago

    Hi tried this recipe a couple of weeks ago and loved it, it has been a regular amongst friends already. Thanks.

  • Reply

    Beccy

    4 months ago

    Just made this for our dinner tonight – it was absolutely delicious! I actually used lamb left over from yesterday’s Sunday roast and just adjusted the cooking time (cooked for about 30 minutes). Needed a little extra water but other than that the best and easiest Moroccan Lamb dish I’ve ever tried. Thank you!

  • Reply

    Mike

    4 months ago

    As soon as you read “the only one you’ll ever need”, the prospective chef should recoil and find an alternative recipe.

  • Reply

    eileen roberts

    4 months ago

    This is now a firm favourite with my family and friends. I tried using a tin of chopped tomatoes in place of the tomato paste and it worked a treat. I did still pop a handful of cherry tomatoes in but the sauce was really lovely.

  • Reply

    Tania

    4 months ago

    Gonna try it tonight will let you know how it goes!

  • Reply

    SJF Bilton

    4 months ago

    I’ve got some lamb in the freezer so I may just have to give this recipe a go!

  • Reply

    buy lamb

    4 months ago

    Looks delicious. NIce color.

  • Reply

    Mike Cowburn

    4 months ago

    I’ve been trawling the internet for a tagine recipe for 11 people at a church event on Monday & this fits the bill perfectly Thank you so much!!

  • Reply

    Lydia Pogieter

    4 months ago

    I once found a recipe on internet for a tagine that was very good. Unfortunately I do not have it anymore. Searching for it I came across your recipe. It sounds like the previous recipe, but that one had added butternut and honey cooked seperately. When this was done it had rosewater added. The butternut was added to the dish shortly before serving. It was very, very special.

    I have used your recipe as a guide and will do the butternut/honey etc by memory and hope for the best.

    Kind regards,
    Lydia Potgieter.

    South Africa.

  • Reply

    Angela

    3 months ago

    Hi Matt, this a great recipe. I’ve made it using the oven and I’ve just tried it using a pressure cooker, it took around 23 minutes in the pressure cooker and was really tender and tasted as it does when I’ve made it the original way but I’ll carry on using the pressure cooker in future as it’s so much quicker!

    Thanks for the recipe!

    Angela

  • Reply

    elizabeth Thorburn

    3 months ago

    have been using your recipe for about 8months now and it has been a great success with family and friends.
    sometimes I use different meat like chicken beef and lamb at times using Orange rind/juice.Also add beetroot.so glad I found your recipe Matt.Thank you.

  • Reply

    marieke

    3 months ago

    Fantastic although it did take quite a while for me to prepare – 1 hour, then 2 hours to cook THEN 10 minutes for my son to demolish and ask for more. As you can imagine I will be doing this meal again.

  • Reply

    Ali

    1 month ago

    Love It! It’s the tagine recipe I return to more than any other. Thanks for sharing – it’s perfect for our tastes so I don’t veer from the above recipe in any way.

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