This lamb tagine is a Moroccan-inspired slow-cooked stew of tender lamb, warm spices, tomatoes and sweet dried apricots, served with couscous or flatbread. Tagines vary by region and household; this UK-friendly version uses an ovenproof casserole and easy-to-find ingredients for a rich, gently spiced sauce.
Ingredients
- 2 tbsp (30 ml) olive oil
- 2 lb (900 g) boneless lamb shoulder, trimmed of excess fat and cut into 1½-inch (4 cm) cubes
- 2 medium onions (about 300 g), finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp (15 ml) tomato purée
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper, or to taste
- 1 can (14 oz/400 g) chopped tomatoes
- 1½ cups (360 ml) low-salt chicken or lamb stock
- 1 tbsp (15 ml) honey
- 1 tsp fine salt, plus more to taste
- ½ tsp black pepper
- 1 cup (150 g) dried apricots, halved if large
- ½ cup (70 g) pitted green olives, drained and halved
- 1 can (14 oz/400 g) chickpeas, drained and rinsed
- 2 tbsp (8 g) chopped fresh coriander, plus extra to serve
- 1 tbsp (15 ml) lemon juice
Instructions
- Heat the oven to 325°F (160°C). Pat the lamb dry with kitchen paper and season it with the salt and pepper. Drying helps it brown rather than steam.
- Warm the oil in a large, heavy, ovenproof casserole over medium-high heat. Brown the lamb in two or three batches, turning the pieces so they colour on several sides; allow about 6–8 minutes per batch. Transfer each batch to a plate. Avoid crowding the pan, which lowers the heat and prevents browning.
- Reduce the heat to medium. Add the onions and cook for 6–8 minutes, stirring occasionally, until softened. Stir in the garlic and tomato purée and cook for 1 minute. Add the cumin, coriander, ginger, cinnamon, turmeric and cayenne; stir for 30 seconds, just until fragrant.
- Pour in the chopped tomatoes and stock, scraping the browned bits from the bottom of the casserole. Stir in the honey, then return the lamb and any juices to the pan. Bring the liquid to a gentle simmer. Cover with a tight-fitting lid and transfer the casserole to the oven.
- Braise for 1 hour 30 minutes, then carefully stir in the apricots, olives and chickpeas. Cover again and cook for 35–45 minutes more, until the lamb is very tender and the sauce has thickened. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of lamb; for this braise, use a food thermometer and cook the lamb well beyond that minimum until it is fork-tender. Check a large piece without touching the thermometer to the pot.
- Stir in the coriander and lemon juice. Taste and adjust the salt, pepper or lemon. If the sauce is thinner than you like, simmer it uncovered on the hob for a few minutes; if it is too thick, loosen it with a splash of hot water or stock. Rest for 5 minutes before serving.
Tips
- Choose the right cut: Lamb shoulder is well suited to slow braising. Leg can be used, but it is leaner and may become dry if cooked for too long; start checking it earlier.
- Brown in batches: A crowded pan makes the lamb release moisture and stew rather than brown. Give each batch enough space, and let the casserole reheat between batches.
- Adjust the sweetness: Apricots and honey make a gently sweet sauce. Reduce the honey to 1–2 teaspoons or use less fruit for a less sweet result. Dried dates can replace some apricots, though they make the sauce sweeter and softer.
- Ingredient swaps: If you cannot find preserved lemons, this recipe does not require them; add a little extra lemon juice at the end for brightness. Harissa can replace the cayenne, but it will add a more pronounced chilli and pepper flavour.
Serving Suggestions
Spoon the tagine over couscous, which catches the sauce, or serve it with warm flatbread for dipping. Steamed basmati rice or buttery bulgur wheat also work well. Add a bowl of plain yoghurt, extra chopped coriander and lemon wedges at the table. For a fresh contrast, serve a simple salad of cucumber, tomato and herbs alongside the rich stew.
Variations
For a more savoury version, omit the honey and use fewer apricots, then add extra olives. Swap half the apricots for prunes for a deeper, more rounded sweetness. For extra vegetables, stir in chunks of carrot with the stock, or add diced squash when you add the fruit; cut vegetables to similar sizes so they cook evenly. To make it hotter, add more cayenne or stir in harissa with the tomato purée. If you prefer a tagine without chickpeas, leave them out and serve a larger portion of couscous or bread.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a covered container, for 3–4 days. Freeze in airtight portions for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat on the hob over medium-low heat, stirring occasionally and adding a splash of water or stock if needed, until steaming throughout and at least 165°F (74°C) in the centre, checked with a food thermometer. In a microwave, cover loosely, heat in short intervals and stir between them, checking that the middle reaches 165°F (74°C). Reheat only the portion you plan to eat.
Frequently Asked Questions
Can I make lamb tagine without a tagine pot?
Yes. A heavy, ovenproof casserole or Dutch oven with a close-fitting lid works well. A traditional tagine is designed for slow cooking, but a standard casserole lets you brown the meat on the hob before braising it in the oven.
Can I cook this on the hob instead?
Yes. After bringing the covered casserole to a gentle simmer, cook it on the lowest heat for about 1 hour 30 minutes, then add the apricots, olives and chickpeas and cook for another 35–45 minutes. Keep the liquid at a gentle simmer, not a hard boil, and stir occasionally to prevent sticking.
Can I prepare it ahead?
Yes. Make the tagine up to 2 days ahead, cool it promptly and refrigerate it within 2 hours. Reheat it gently until it reaches 165°F (74°C). The flavours meld as it rests, though the sauce may need loosening with a little stock.
Why is my lamb still tough?
It likely needs more time. Toughness during braising usually means the connective tissue has not softened yet; keep it covered at a gentle oven temperature and check every 15–20 minutes until a fork slides in easily. Make sure there is enough liquid to keep the meat partly surrounded.
Can I use fresh apricots?
Dried apricots are more dependable here because they hold their shape and concentrate sweetness during the long cook. Fresh apricots can break down; add them only for the final 20–25 minutes and expect a lighter, less sweet sauce.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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