Moroccan Lamb Tagine

About This Recipe

Moroccan Lamb Tagine is a Moroccan stew with measured ingredients, clear heat levels, practical timing and recipe-specific doneness checks.

Equipment

• ✓ Heavy casserole with lid
• ✓ Chef knife and chopping board
• ✓ Wooden spoon
• ✓ Tongs

Ingredients

• 700 g lamb, trimmed and portioned
• 35 ml olive oil
• 180 g onion
• 150 g carrot
• 120 g celery
• 20 g garlic
• 25 g tomato paste
• 400 g tomatoes
• 500 ml stock
• 2 bay leaves
• 10 g herbs or spices
• 120 g dried apricots
• 8 g cumin
• 7 g cinnamon

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

1. Prepare the ingredients: Cut the ingredients for Moroccan Lamb Tagine into even pieces and keep the lamb separate from ready-to-eat items.
2. Brown the main ingredient: Heat a heavy casserole and brown the lamb in small batches; transfer each batch to a clean plate.
3. Cook the vegetables: Reduce to medium heat and cook the onion, carrot and celery until softened.
4. Add concentrated flavour: Add garlic, tomato paste, herbs and Moroccan Lamb Tagine-specific spices and cook for 1 minute.
5. Deglaze: Pour in the measured wine or stock and scrape all browned flavour from the base of the pan.
6. Build the stew: Return the lamb and add tomatoes, remaining stock and bay leaves.
7. Simmer slowly: Bring to a gentle simmer, cover and cook slowly until the lamb is tender.
8. Check doneness: Cook whole lamb cuts to at least 63°C followed by a 3-minute rest, or longer for slow-cooked tenderness.
9. Adjust the sauce: Remove the lid and reduce if the sauce is thin; add hot stock if it becomes too thick.
10. Rest and serve: Taste, correct the seasoning and rest for 10 minutes before serving.

Chef Notes & Tips

Chef tip: complete the mise en place before cooking Moroccan Lamb Tagine. Control the heat rather than rushing, taste only with a clean spoon and use a thermometer when the recipe includes meat, poultry or seafood.

Ingredient Substitutions

• ↔ Lamb cut → another cut suited to the same cooking time
• ↔ Lamb stock → vegetable stock
• ↔ Dairy yogurt → unsweetened plant yogurt

Food Safety & Doneness

Cook whole lamb cuts to at least 63°C followed by a 3-minute rest, or longer for slow-cooked tenderness. Keep raw lamb separate from ready-to-eat ingredients and refrigerate leftovers within 2 hours.

Serving & Plating

Spoon into a warm shallow bowl, keep the sauce glossy and finish with fresh herbs or the listed garnish.

Storage

Cool promptly and refrigerate in a sealed container for up to 3 days. Reheat only once until steaming hot. Freeze only when the texture of the dish is suitable.

Nutrition & Dietary Information

Calories: 620 kcal

Protein: 39 g

Carbohydrates: 36 g

Fat: 32 g

Approximate nutrition per serving; values vary with brands, trimming and serving size.