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Moroccan Tagine Recipe
Learn how to make authentic Moroccan tagine recipe with this quick and easy guide. Discover how to cook tender lamb with aromatic spices and vegetables using traditional techniques for the perfect homemade tagine recipe.
Prep
Cook
Serve
Kcal
- 2 tbsp olive oil
- 1kg lamb shoulder, diced into 3cm chunks
- 1 large onion, finely sliced
- 3 garlic cloves, crushed
- 2 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground turmeric
- 1/4 tsp saffron threads (or 1/2 tsp ground turmeric as a substitute)
- 1/2 tsp cayenne pepper (optional)
- 1 x 400g tin chopped tomatoes
- 500ml chicken or lamb stock
- 2 carrots, cut into thick batons
- 200g dried apricots, halved
- 1 x 400g tin chickpeas, drained and rinsed
- Salt and freshly ground black pepper
- Handful of fresh coriander, roughly chopped
- 30g flaked almonds, toasted
- Couscous or flatbreads, to serve
Step 1
Heat the olive oil in a large tagine, casserole or heavy-based pot over a medium-high heat. Season the lamb well with salt and pepper, then brown in batches for 4-5 minutes per batch, until deeply coloured on all sides, don't crowd the pan or the meat will steam instead of caramelising. Set the browned lamb aside.Step 2
Reduce the heat to medium, add a touch more oil if needed, then add the onion and cook for 6-8 minutes until softened and golden.Step 3
Stir in the garlic and ginger and cook for 1 minute until fragrant, then add the cumin, coriander, cinnamon, turmeric, saffron and cayenne, if using. Stir constantly for 30-60 seconds, toasting the spices in the residual oil really wakes up their flavour, but keep them moving so they don't catch and turn bitter.Step 4
Return the browned lamb to the pot along with any resting juices, then add the chopped tomatoes and stock. Stir well, scraping up any caramelised bits from the base of the pan, these are packed with flavour.Step 5
Bring to a gentle simmer, then cover and reduce the heat to low. Cook for 1 hour 15 minutes, stirring occasionally, until the lamb is becoming tender.Step 6
Add the carrots and dried apricots, then cover and continue cooking for a further 30-40 minutes, until the lamb is completely tender and falling apart with a fork, and the carrots are soft.Step 7
Stir in the chickpeas and cook, uncovered, for a final 10 minutes to warm through and allow the sauce to thicken slightly to a rich, glossy consistency. Taste and adjust the seasoning.Step 8
Scatter over the fresh coriander and toasted flaked almonds just before serving. Serve straight from the tagine at the table with fluffy couscous or warm flatbreads to mop up all that sauce.
What ingredients are used in Moroccan Tagine Recipe?
Key ingredients include lamb shoulder, onions, garlic, warming spices like cinnamon and cumin, saffron, dried apricots, green olives, preserved lemon, and fresh coriander for an authentic Moroccan flavour.
How to cook Moroccan Tagine Recipe at home?
Learn how to cook moroccan tagine recipe by browning seasoned lamb, sautéing onions with aromatic spices, then slow-cooking everything together with stock, tomatoes, and dried fruits until the meat becomes tender and flavourful.
What's the best cut of lamb for tagine cooking?
Lamb shoulder is ideal for tagines as it has enough fat and connective tissue to become tender during slow cooking, whilst remaining flavourful and not drying out during the long braising process.
How long should you cook a traditional tagine?
A traditional tagine requires about 2-2.5 hours of gentle simmering - 1 hour 15 minutes initially, then another 30-40 minutes after adding apricots, plus 10 minutes uncovered to reduce the sauce.
Can you make tagine without a tagine pot?
Yes, you can use a heavy-bottomed casserole dish or Dutch oven with a tight-fitting lid. The key is maintaining steady, gentle heat and proper moisture retention during the slow cooking process.