Melt-in-Your-Mouth Lamb Tagine Recipe for Cozy Nights
Experience the magic of Moroccan cuisine with this melt-in-your-mouth lamb tagine recipe, perfect for cozy nights.
Equipment
- Large casserole dish
- separate pan
- - Mixing bowl
Ingredients
Spice Mix
- 1 teaspoon Cayenne Pepper Adjust according to spice preference
- 1 teaspoon Black Pepper Freshly ground is best
- 2 teaspoons Paprika Smoked paprika recommended
- 1 teaspoon Ground Ginger Substitute with fresh ginger if preferred
- 1 teaspoon Turmeric Omit if unavailable
- 1 teaspoon Ground Cinnamon Essential for authenticity
Lamb
- 1.5 kg Lamb Shoulder Substitute with lamb leg if needed
- 2 tablespoons Olive Oil Argan oil is traditional
Base
- 2 medium Onions Grate for even distribution
- 4 cloves Garlic Fresh garlic is recommended
Sauce
- 150 ml Tomato Juice Substitute with diluted passata if needed
- 400 g Canned Chopped Tomatoes Fresh tomatoes can work as a substitute when in season
Sweetness and Texture
- 150 g Dried Apricots Can substitute with dried figs
- 100 g Dates/Sultanas or Raisins Use any dried fruit you prefer
- 50 g Flaked Almonds Toast for enhanced taste
- a pinch Saffron Optional but recommended
Finish
- 500 ml Lamb Stock Use vegetable stock for a lighter option
- 2 tablespoons Clear Honey Can replace with brown sugar
- to taste Coriander and Flat-leaf Parsley Fresh herbs for garnish
Instructions
Preparation Steps
- In a bowl, combine cayenne pepper, black pepper, paprika, ground ginger, turmeric, and ground cinnamon.
- Coat the lamb shoulder with half of the spice mix and place it in the fridge to marinate overnight.
- Set your oven to 150°C (130°C Fan/Gas 2) for slow-cooking.
- Heat olive oil in a casserole dish and sauté grated onions with the remaining spice mix for about 10 minutes, then add minced garlic for the last 3 minutes.
- Brown the marinated lamb in a separate pan, deglazing with 150ml of tomato juice, then return it to the casserole.
- Add remaining tomato juice, canned tomatoes, dried apricots, dates, flaked almonds, saffron, lamb stock, and honey. Bring to a boil then simmer.
- Cover tightly and cook in the oven for 2–2.5 hours until the lamb is tender.
- Garnish with chopped coriander and parsley, serve with couscous or flatbreads.
Notes
Optional: Add a sprinkle of toasted almonds on top for extra crunch.