This Moroccan lamb tagine is a great recipe to have in your repertoire. It’s really easy to make, and it’s brilliant for cooking for a crowd, since it can be prepared up to three days ahead and only gets better with time. It also freezes really well, which makes it perfect for batch cooking.
We’ve made this for midweek dinners, birthday parties, a christening, a communion, friends coming for dinner, and plenty of other occasions – it truly is an all-rounder.
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Moroccan Lamb Tagine Recipe
This recipe makes enough for 10 hungry adults, and the quantities can be doubled or trebled as needed.
Ingredients
- 3 cloves garlic, peeled
- 1 deseeded red chilli
- A thumb-sized piece of fresh ginger, peeled
- A big bunch of fresh coriander (stalks and all!)
- 2kg diced lamb
- 3 tbsp flour, seasoned with a pinch of salt
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tbsp freshly ground black pepper
- 2 large white onions, roughly chopped
- 400g tin of chickpeas, drained and rinsed
- 100g dried apricots, halved
- 3-4 cinnamon sticks
- 3 oranges
- 1 litre stock, preferably lamb or chicken (beef stock works in a pinch!)
Method
1. Preheat your oven to about 170°C.
2. To start, blend the garlic, ginger, chilli and coriander to a paste. In a large, ovenproof casserole, sweat the onions until they’re transparent (medium heat, 5-10 minutes). Add in the paste and cook for another minute, then take off the heat.
3. In a bowl, mix the flour, spices and pepper, then add the lamb and stir well so the meat gets coated. Brown the meat in a little oil in batches using a frying pan, then add the browned lamb to the casserole.
4. Add the chickpeas, apricots and cinnamon sticks. Grate in the zest of the 3 oranges, then halve them, squeeze in the juice, and throw in the juiced halves for good measure (you can remove these and the cinnamon sticks before serving).
5. Add the stock and bring to the boil. Transfer to the oven for approximately 1 hour 45 minutes, by which time the meat should be incredibly tender. Remove the cinnamon sticks and orange halves before serving.
6. Serve with a nice vegetable stew or a big bowl of steamed green veg, couscous with chopped coriander mixed through, a dollop of tzatziki, and some warm pitta bread.
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Frequently Asked Questions
Can I make this tagine ahead of time?
Yes – this is one of the best things about this recipe. You can prepare it up to three days in advance and the flavour actually improves as it sits.
Does Moroccan lamb tagine freeze well?
Yes, it freezes really well, so it’s a great option for batch cooking. Just make sure it’s fully cooled before freezing and reheat thoroughly before serving.
What can I serve with lamb tagine?
Couscous with chopped coriander, steamed green vegetables or a vegetable stew, a dollop of tzatziki, and warm pitta bread all work beautifully alongside this dish.
Can I use a different stock?
Lamb or chicken stock gives the best flavour, but beef stock can be used if that’s what you have to hand.
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