The good news is this delicious Lamb Tagine recipe is nut-free, gluten-free, dairy-free, refined sugar-free, and egg-free.
Our tagine consists of slow-cooked lamb combined with a blend of spices known as Ras el Hanout, which in Arabic is known as ‘Top of the Shop. ‘ This blend of amazing spices creates an intensely sweet aroma, making it perfect for a tagine stew. So, if you’re craving something meaty and spicy but fresh and comforting, then you’re in the right place.
The Ras el Hanout blend varies depending on where you buy it. Legend has it that it offers a combination of ten to as many as a hundred different spices. As a rule of thumb, Ras el Hanout usually includes nutmeg, cinnamon, mace, aniseed, turmeric, cayenne, peppercorns, dried galangal, ginger, cloves, cardamom, chili, allspice, and orris root.
Generally, Moroccan Lamb Tagine is combined with sweet dried fruit such as prunes, apricots, raisins, or dates. We use prunes in our recipe because we love how soft they are once stewed. If you’re looking for something different, this one-stop hot pot is worth trying.
What’s To Love?
💕 Tastes as good as it looks.
💕 Moroccan Lamb Tagine stew is slow-cooked to help retain moisture, making the meat and vegetables tender and allowing the flavors to meld together beautifully. The tagine oozes a multitude of spice-fragrant smells and tastes.
💕 For convenience, we use belazu tagine paste, which offers an incredible combination of quality spices; it’s worth spending a little extra to experience the perfect result. The extra spices suggested in this recipe enhance the tagine flavors even further.
💕 If you enjoy rich, aromatic, and umami flavors, tagine stew is likely to be very tasty and satisfying.
Have you already tried Lamb Tagine? If so, let us know how it was…we can’t wait to hear all about it!
Tagine Origin
The word “tagine” refers to both a North African dish and the cooking vessel in which it is traditionally prepared. The dish is named after the vessel itself. A tagine is a type of North African stew that is slow-cooked in a distinctive cone-shaped clay or ceramic pot with a conical lid.
The origin of the tagine dish can be traced back to the Berber tribes of North Africa, particularly Morocco, although similar cooking methods are found in other North African countries such as Algeria, Tunisia, and Libya. The tagine pot has been used for centuries in this region as a practical and efficient way to cook flavorful and aromatic stews over low heat.
Let’s Talk Ingredients
As with any stew, you can add sweet vegetables like red onions, carrots, potatoes, or butternut squash. These ingredients and the unique blend of spices result in a hearty and savory dish with a pleasant balance of sweet and savory notes. The Moroccan spices set the tagine apart from simpler Western stews.
- Lamb — best cuts for stewing are shoulder, leg, or neck fillets. We use a neck fillet because it has the right amount of fat.
- Onion — we suggest red varieties because they add sweetness.
- Prunes — use dried pitted prunes because canned versions go mushy when cooked for long periods. It’s also nice to come across the occasional whole prune when eating. We suggest using organic for a better flavor.
- Beef Stock — we prefer using beef stock; it works great and adds an extra depth of flavor
- Butternut Squash — we use frozen butternut squash because it’s quicker than peeling and chopping fresh, the flavor is the same, and it doesn’t cook soggy.
- Garlic — provides a subtle garlic flavor to the tagine.
- Tagine Spices — use a good-quality paste such as belazu tagine paste.
- Spices / Herbs — use turmeric because it adds more color and a warmer flavor, ground ginger, and ground Ceylon cinnamon because their flavors are sweet, and they have a beautiful, fresh aroma and exquisite taste.
- Salt — use Himalayan salt; it brings out the flavor and offsets the sweetness.
- Lemons — lemons are optional but worth adding. Avoid using fresh lemons because they don’t offer the aroma of preserved lemons.
- Olive Oil — use only for the tagine cooking method.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Lamb — a great alternative is chuck beef, chicken breast, or your favorite seafood.
- Onion — white onions can be used.
- Prunes — a great alternative is dried apricots. Use organic because they’re more tasty, and are much darker in color as well. Because apricots are larger, you want to chop them into bite-size pieces.
- Butternut — a great alternative is sweet potato; use fresh, or for convenience use frozen.
- Beef Stock — chicken and vegetable stock are great substitutes.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the Lamb Tagine with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
The Lamb Tagine is very easy and quick to prepare when cooked in the slow cooker; the tagine pot method takes much longer and requires at least 1-2 check-ins. A slow cooker produces water when cooking, whereas a tagine pot produces dry heat, so it may need extra liquid and oil halfway through cooking.
Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
Slow Cooker:
▶︎ By far, this method is the easiest. All you have to do is switch on your slow cooker and leave it to cook. Prepare the onion and garlic and add them to the slow cooker, then add the remaining ingredients and combine them. Cook for at least six hours.
Tagine Pot:
▶︎ The tagine pot should be pre-seasoned before use. To season, soak the base and lid in water for two hours. Dry the tagine pot before applying olive oil to the inside and outside of the lid and base.
▶︎ Set the oven to 300°F and place the cookware inside. After two hours of baking, turn off the oven and let the tagine cool fully. Before using the tagine, wash it and brush it with olive oil again.
▶︎ The next time you use your tagine pot, it will not need seasoning but only oiling.
▶︎ We now need to layer the tagine ingredients. First, add onions, garlic, butternut, and fruit to prevent the meat from burning on the bottom and sticking. Add the meat, then generously sprinkle spices and olive oil over the meat and vegetables. Finally, add the stock. Lid the tagine and cook in the oven or on the stovetop.
▶︎ To prevent the tagine from cracking, avoid using high heat. Place it above the heat source rather than directly on it (an electric hob requires a diffuser). Place over a low to medium heat and simmer for a while.
▶︎ Check the liquid level after about two hours. If the mixture is too thick, add another 1/4 cup of stock.
▶︎ Tagine pots make lovely serving dishes. Let the tagine cool for 15 minutes before serving.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Lamb Tagine? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Slow Cooker or a Tagine
- Chopping Board – to chop the fruit and vegetables.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Garlic Press – to mince the garlic.
If you love the gadgets used in this Moroccan Lamb Tagine recipe, you’ll love this multi-slow cooker. It’s our go-to for many of our meats, one-post, and soup recipes, and we think every budding chef needs it.
Let the 8 Portions, 8L Ninja Foodi PossibleCooker cook your meals to perfection while you get on with your day; it makes casseroles, curries, chili, soups, roasts, desserts, and more. It’s an 8-in-1 with a removable non-stick pot, steaming rack, integrated spoon & glass lid. It features slow cooking, sears, braises, steam, and more. You can gently simmer at low temps or dial up the heat to sizzle and steam.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Lamb tagine is traditionally served as a communal dish with grains and a tasty glass of red wine. Here are our favorite go-to’s what to eat with it:
▶︎ It can be served with couscous, rice, and chunky bread to soak up the flavorful sauce.
▶︎ Roasted or grilled vegetables like eggplant, zucchini, or bell peppers can be served alongside lamb tagine. They add a healthy element to the meal.
▶︎ A simple salad with fresh greens, tomatoes, cucumbers, and a lemony vinaigrette can offer a light and crisp contrast to the dish’s richness.
▶︎ Toasted or slivered almonds can be sprinkled on the tagine as a garnish, adding a pleasant crunch and nutty flavor.
▶︎ When selecting a wine to pair with lamb tagine, consider its bold flavors and spices. Some good wines are red Zinfandel for its jammy fruitiness and peppery notes; Syrah or Shiraz for their bold and robust flavors; Grenache for its fruity flavors and gentle spiciness; Malbec for its smokey notes; and Tempranillo for its berry fruit flavors and moderate tannins.
▶︎ If wine isn’t your thing, why not try a traditional North African mint tea? This is a popular beverage to serve with lamb tagine. Its refreshing and slightly sweet notes can balance the spices in the dish.
More Recipes
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Thank you for checking out Lamb Tagine!
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⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Equipment
- Slow Cooker - or tagine
Ingredients
- 1 kg Diced Lamb
- 50 grams Tagine Paste
- 1 large Red Onion
- 400 ml Beef Stock
- 300 grams Frozen Butternut Squash
- 200 grams Pitted Dried Prunes
- 3 Garlic Cloves
- 1/2 tsp Turmeric Powder
- 1 tsp Ground Ginger
- 1 tsp Ground Ceylon Cinnamon
- 1 pinch Himalayan Salt
- 2 Preserved Lemons - optional
- 60 grams Extra Virgin Olive Oil - tagine pot only
Instructions
Slow Cooker
- Switch on your slow cooker to Auto setting, if you don’t have Auto setting then set it to Low.
- Peel and slice the onion thinly, then add to the slow cooker.
- Add the frozen butternut squash to the slow cooker.
- Peel garlic and finely chop or use a garlic press, then to the slow cooker.
- Wash the preserved lemons before halving, add to slow cooker.
- Add the remaining ingredients to your slow cooker.
- Stir all the ingredients.
- Allow it to cook for at least 6 hours before eating.
- Serve and enjoy!
Tagine Pot
- If your tagine pot is new, it will need to be pre-seasoned before use. Please check the notes section for more seasoning details.
- We now need to layer the tagine ingredients. First, add onions, garlic, butternut, and fruit, this will prevent the meat from burning on the bottom and sticking. Now add the meat, then sprinkle spices, and olive oil generously over the meat and vegetables. Finally, add the stock. Lid the tagine and cook in the oven or on the stovetop.
- To prevent the tagine from cracking, avoid using high heat. Place it above the heat source rather than directly on it (an electric hob requires a diffuser). Place over low to medium heat and simmer for a while.
- Check the liquid level after about two hours. Add a further ¼ cup of stock if the mixture is too thick.
- Tagine pots can make a lovely serving dish. Be sure to give the tagine 15 minutes to cool before serving.
Notes
- You do not need to soak the dried apricots before adding them to the Slow Cooker, but if you’re using the tagine pot, soaking will help them plump up.
- If you cook on a hob, use a diffuser, and if you prefer to cook in a tagine pot, use a heat-resistant pot.
- Tagine is best cooked slow and low; don’t rush it.
- The lamb doesn’t need to be browned before slow cooking, and browning the meat for the tagine pot is optional.
- Never cook tagine in a saucepan on the stovetop or bake it in the oven because the flavors won’t have time to meld.
- If you’re using a tagine pot, layer the ingredients.
- If using preserved lemons, remember that they can be quite salty. Rinse them before using, and taste the Tagine as you go to avoid oversalting.
- Allow the tagine to rest for 5 minutes before serving. This lets the flavors meld together, resulting in a more harmonious taste.
- Lamb tagine often tastes better the next day. Consider making it in advance and reheating it to allow the flavors to meld further.
- Though lamb is traditional, a great alternative is chuck beef, chicken breast, or your favorite seafood.
- The tagine pot should be pre-seasoned before use. To season, put the base and lid in water for two hours. Dry the tagine pot before applying olive oil to the inside and outside of the lid and base. Set the oven to 300°F and place the cookware inside. After two hours of baking, turn off the oven and let the tagine cool fully. Before using the tagine, wash it and give it another olive oil brushing. NOTE: The next time you use your tagine pot, it will not need seasoning, only oiling.
Feel free to swap any ingredient listed with whatever you have lying around. It will probably taste just as amazing! Please let us know how it was…we can’t wait to hear all about it!
See our FAQs below for detailed instructions on storing, refrigerating, freezing, defrosting, and answering readers’ questions.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Lamb Tagine every time.
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For food safety top tips, check out USDA.gov.
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Sharon – Foodie Blogger
I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
I made this all in my instant pot and it turned out excellent. This was a big hit with my family and I will definitely be making again!
Hi Tracy, it’s our preferred way too and without fail it always turns out tasty.