Moroccan Lamb Tagine
Transport yourself to Morocco with this aromatic lamb tagine, featuring tender lamb, sweet dried fruit, and warm spices. A comforting and flavorful North African stew.
150 min total, minimal dishes
Moroccan Lamb Tagine
Transport yourself to Morocco with this aromatic lamb tagine, featuring tender lamb, sweet dried fruit, and warm spices. A comforting and flavorful North African stew.
150 min total, minimal dishes
Key move
Bloom the spices in olive oil before adding the lamb to develop a deep, complex flavor base.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Dutch Oven6-quart
- Knife
- Cutting Board
The Mise en Place
5 of 18Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/3)
Lamb is tough after simmering for 2 hours.
Continue simmering for another 30-60 minutes, or until lamb is very tender.
Tagine is too sweet.
Add a squeeze of lemon juice to balance the sweetness.
Chef's Notes
Sear lamb in batches to ensure a good brown crust, which adds depth of flavor.
Tagine flavors deepen overnight. Make it a day ahead and reheat gently.
Serve with fluffy couscous or crusty bread to soak up the rich sauce.
Garnish with fresh cilantro and toasted slivered almonds for texture and color.
The Method
HEAT
In a large, heavy-bottomed pot or Dutch oven, heat olive oil (¼ cups) over medium-high heat.
Overheating oil: If the oil begins to smoke heavily or smell acrid, remove from heat immediately to prevent burning.
Oil is shimmering and hot
BLOOM
Add cumin (2 tsp), coriander (2 tsp), cinnamon (1 tsp), and turmeric (½ tsp) to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
Scorching risk: Spices burn rapidly; if they turn dark brown or black, they will taste bitter and must be discarded.
Spices are fragrant
BROWN
Add lamb to the pot and brown on all sides. Work in batches if necessary to avoid overcrowding the pot.
Steaming the meat: Overcrowding the pot lowers the temperature and causes the lamb to boil in its own juices instead of browning.
Lamb is browned on all sides
REMOVE
Remove lamb from the pot and set aside.
Fond preservation: Do not scrape the bottom of the pot; the browned bits are essential for the sauce base.
Lamb removed from pot
ADD
Add onion (2 medium) to the pot and cook until softened, about 5 minutes.
Uneven cooking: Stir frequently to prevent the onions from browning unevenly or sticking to the pot.
Onions are softened and translucent
ADD
Add garlic (4 cloves) and ginger (1 tbsp) to the pot and cook until fragrant, about 1 minute.
Burnt aromatics: If the garlic browns too quickly, add a splash of broth to stop the cooking process.
Garlic and ginger are fragrant
RETURN
Return lamb to the pot.
Temperature drop: Adding cold meat can stall the simmer; ensure the liquid returns to a gentle bubble immediately.
Lamb returned to pot
POUR
Pour in chicken broth (4 cups), add saffron threads (¼ tsp), dried apricots (1 cup), and raisins (½ cups). Bring to a simmer.
Saffron clumping: If saffron is added in a single pile, it will not infuse the sauce evenly. Sprinkle it across the surface.
Liquid is simmering
COVER
Cover the pot and reduce heat to low. Simmer for 2 hours, or until lamb is very tender.
Boiling risk: Avoid a hard boil, which can cause the lamb fibers to toughen and seize.
Lamb is very tender
STIR
Stir in honey (1 tbsp), salt (1 tsp), and pepper. Taste and adjust seasoning as needed.
Over-sweetening: Honey intensity varies; adding too much at once can overpower the delicate spice blend.
Seasoning adjusted to taste
SERVE
Serve hot, garnished with fresh cilantro (¼ cups) and toasted almonds (¼ cups).
Soggy garnish: Adding almonds too early will cause them to absorb moisture and lose their signature crunch.
Dish is served and garnished
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