Lamb Tagine

How to Make Lamb Tagine

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1. Heat the oven to 160°C / 325°F (140°C / 285°F fan). Season the lamb with half the salt and the pepper.

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2. Heat 1 tablespoon of the oil in a large, heavy casserole over medium-high heat and brown the lamb in 3 batches for 4 minutes each. Lift it onto a plate.

   Mark done Start 4 min timer

3. Add the remaining oil and the onions to the pot and cook over medium heat for 8 minutes until soft and golden. Stir in the garlic, ginger, cumin, coriander, turmeric, paprika and ground cinnamon and cook for 1 minute.

   Mark done Start 8 min timer

4. Return the lamb and its juices to the pot. Add the tomatoes, stock, honey, cinnamon stick, saffron and the rest of the salt and bring to a simmer.

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5. Cover tightly and cook in the oven for 1 hour 30 minutes, until the lamb is very tender.

   Mark done Start 1 hr timer

6. Stir in the apricots and cook uncovered for a further 30 minutes, until the sauce is thick and glossy and the fruit is soft.

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7. While it finishes, toast the almonds in a dry frying pan over medium heat for 2 to 3 minutes until golden.

   Mark done Start 2 min timer

8. Remove the cinnamon stick, scatter the tagine with the almonds and herbs and serve.

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Tips for Making Lamb Tagine

• Use shoulder rather than leg. The fat and connective tissue melt during the long cook and keep the meat moist, whereas lean leg turns dry.
• Cook the spices in the oil with the onions before adding liquid. Their flavour comes out into the fat, and raw spices stirred into stock taste dusty.
• Take the lid off for the last half hour. Uncovered, the sauce reduces to a thick glaze instead of a thin stew.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Lamb Tagine

• Buttery couscous
• Warm flatbread
• A carrot and orange salad

Storing & Reheating Lamb Tagine

Keeps in the fridge for up to 4 days and tastes even better the next day. Freezes for up to 3 months. Reheat gently with a splash of water.

Lamb Tagine FAQ: Common Questions

Lamb Tagine Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.