Lamb Tagine Recipe
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Lamb Tagine

"When I made this dish I left the kitchen window open. The smell attracted several male neighbors, and when my husband came in, he said that it smelled so good, he hoped it was coming from our house and not from someone else's! Serve with my Moroccan Couscous and Cucumber Raita on this site."

Rating: This weblink has been rated 113 times with an average star rating of 4.7 Read Reviews (87)

Rate/Review | 2,815 people have saved this

What to Drink?

Wine Zinfandel
Prep Time:
45 Min
Cook Time:
2 Hrs
Ready In:
10 Hrs 45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 pounds lamb meat, cut into 1 1/2 inch cubes
  • 2 teaspoons paprika
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1 pinch saffron
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon ground coriander
  • 2 medium onions, cut into 1-inch cubes
  • 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 lemon, zested
  • 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
  • 1 tablespoon sun-dried tomato paste
  • 1 tablespoon honey
  • 1 tablespoon cornstarch (optional)
  • 1 tablespoon water (optional)

Directions

  1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.
  2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
  3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 425 | Total Fat: 20.5g | Cholesterol: 110mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2007 by Lana 
Delicious!! I prepped everything and let it simmer all afternoon in a slow cooker. The meat... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2008 by CHRISMK 
Oh YEAH!! Need to up the 'stars' to 10 out of 5 for this! What a fantastic recipe!! This was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2008 by Lindz 
Excellent. I just wish I had more time to marinate the lamb - only had a couple hours. But I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2007 by Allegra 
Fantastic!! As soon as I mixed all the spices together, I knew this dish would be amazing. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2008 by chibi chef 
I know it looks like lamb in the pic, but it's actually chicken. The ingredient list was a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2007 by gracyloufreebush 
Amazing Recipe! What flavor - and the aroma... the spices are a great blend. I'm going to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2007 by sheila 
Very good! I didn't include turmeric and substituted garam masala for many of the individual... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2006 by Carol 
That was really authentic. My husband and i liked it very much and i will certainly do it again MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 17, 2006 by MSROOTZ 
This is delicious. The flavor of the spice blend with the lamb is wonderful. We will make... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2008 by ahoffort 
I just through everything into the slow cooker all day. It was good. MORE

 
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