Lamb Tagine
A rich and aromatic Lamb Tagine is a fragrant, slow-cooked stew that showcases tender lamb simmered with dried apricots, almonds, onions, and warming spices like cinnamon, cumin, and coriander. Finished with fresh herbs and lemon zest, it’s a dish that celebrates sweet and savoury harmony. Served traditionally with fluffy couscous, this one-pot wonder offers deep flavour, satisfying protein, and timeless comfort—perfect for dinner parties or slow Sundays that call for rich, aromatic indulgence.
Ingredients
- 1.5 tbsps ghee
- 2 white onions chopped
- 1 heaped tsp ground turmeric
- 2 tsps ground cinnamon
- 1 heaped tsp fresh ginger finely chopped
- 1 kg lean lamb leg or neck diced
- 500 ml cold water
- 100 g pitted Medjool dates
- 2 tsps runny honey
- 0.5 tsp ground black pepper
- 1 tsp sea salt
- 20 g blanched almonds
- 20 g shelled pistachios
- fresh coriander chopped, to garnish
Instructions
- Melt ghee in a tagine or large saucepan. Add onions and fry for 8 minutes, stirring occasionally.
- Add turmeric, cinnamon, ginger and lamb. Stir well to coat the meat in spices.
- Add water to almost cover the meat. Bring to a boil, then reduce heat to simmer. Cover and cook for 1½ hours.
- Add dates and honey. Stir well and cook uncovered for 30 minutes.
- Add salt, pepper, almonds and pistachios. Stir and cook for 5 minutes.
- Garnish with fresh coriander and serve hot.
Nutrition
Calories: 415kcalCarbohydrates: 30gProtein: 36gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 115mgSodium: 689mgPotassium: 811mgFiber: 4gSugar: 22gVitamin A: 64IUVitamin C: 4mgCalcium: 71mgIron: 4mg
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