Lamb Tagine
A weekend Moroccan dinner. Ready in about 2 hours 29 minutes. Difficulty: more effort.
- 24 minPrep (about)
- 2 hr 5 minCook (about)
- 2 hr 29 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 1.4 lb lamb legs
Fresh & other
- 1 onion
- 3 carrots
- 3 cloves garlic
- ¾ tsp ginger
- 1 ½ tbsp honey
- 4 oz apricots
- 1 butternut squash
- Steamed couscous
- Chopped parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
Sauces & oils
- 2 ½ tbsp olive oil
Spices & seasonings (4): cumin, saffron, cinnamon, vegetable bouillon cube
- ¾ tsp cumin
- ¼ tsp saffron
- 1 ¼ tsp cinnamon
- 1 vegetable bouillon cube Shopping tip: Bouillon cubes (UK: stock cubes).
How to make it
Steps in our own plain words.
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Heat your olive oil in a heavy-based pan.
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Add the onion and carrot.
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Cook for 3- 4 mins until softened.
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Add the diced lamb.
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Brown all over.
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Mix in the garlic and all the spices.
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Cook for a few mins more until the aromas are released.
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Add your honey plus apricots, crumble in the stock cube.
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Pour over 2 cups boiling water or enough to cover your meat.
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Give it a good stir.
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Bring to the boil.
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Turn down to a simmer.
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Put the lid on.
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Cook for 1 hour.
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Remove the lid.
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Cook for a further 30 mins.
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Stir in the squash.
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Heat for 20 – 30 mins more till the squash is tender and the lamb is tender.
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Serve alongside rice or couscous.
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Sprinkle using parsley and pine nuts, if using.
On the side: Crusty bread
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Slice the bread. Warm it in the oven for 5 minutes if you like.
More dinner recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.