Lamb Tagine Recipe

(97 ratings)

Lamb Tagine-Christmas-Christmas Food-Woman and home
Preparation Time30 mins
Cooking Time3 hours 30 mins
Total Time4 hours

There's nothing more satisfying to come home to than a tasty tagine to warm you up. This classic lamb recipe is full of flavour thanks to the combination of spices and tender meat.



  1. Heat the oil in a large, heavy-based saucepan and brown the meat on all sides. Do this in batches so it gets a good colour. Remove and set aside.

  2. In the same pan and keeping the heat to medium, lightly brown the onion; it shouldn't darken too much. Allow to cook for 6 to 8 minutes, stirring occasionally. Now add the garlic and ginger, and cook for a further 3 minutes. Add all the spices and heat for a further 2 to 3 minutes, adding a splash of the stock if it starts to look dry. Sauté the vegetables now in the same pan until they start to soften - around 5 minutes. Mix in the stock and tomato purée, add the browned lamb, and bring to the boil, reduce to a simmer and leave to cook, partially covered, for 3 hours 15 minutes or until the lamb is tender.

  3. When the tagine is ready, stir in the lemons and olives and heat for a couple of minutes. Season well and stir in the parsley when ready to serve.

  4. To serve the couscous, heat a rinsed, drained can of chickpeas; stir into cooked couscous with juice 1 lemon, 5tbsp olive oil, salt and pepper, and 3tbsp freshly chopped coriander.


  • 2tbsp oil
  • 1kg casserole lamb, either leg or shoulder, cut into large chunks
  • 1 red onion, finely chopped
  • 4 garlic cloves, crushed
  • 2.5cm piece ginger, grated
  • 2tsp coriander seeds, crushed
  • 1tsp cumin seeds, crushed
  • 1 cinnamon stick
  • ½tsp turmeric
  • 1tsp dried red chilli flakes
  • 850ml fresh chicken stock
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 3tbsp tomato purée
  • 75g preserved lemons, halved or quartered
  • 85g bright green Spanish olives, pitted
  • 2tbsp parsley, roughly chopped
  • chickpea couscous, to serve (see step 4)
Jane Curran

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.