lamb tagine

Lamb Tagine

Course Main
Cuisine Moroccan
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings 4
Author Jacqueline Bellefontaine


  • 2 tbsp rapeseed or olive oil
  • 30 g blanched almonds
  • 2 onions chopped
  • 2 cloves garlic chopped
  • good pinch saffron threads
  • 5 cm piece root ginger peeled and finely chopped
  • 2 cinnamon sticks
  • 1 tsp coriander seeds crushed
  • ½ tsp cumin seeds crushed
  • 500 g lean lamb cut into bite size pieces
  • 500 ml water
  • 18 dried apricots
  • few strips orange zest removed with a potato peeler
  • 2 tbsp runny honey
  • salt and freshly ground black pepper
  • couscous to serve


  • Heat the oil in a shallow pan and stir in the almonds, cook until golden, then add the chopped onions and cook for about 4–5 minutes until softened and beginning to colour.
  • Stir in the garlic, then add the saffron, ginger cinnamon, coriander and cumin. Stir well.
  • Add the meat to the pan and cook for a few minutes turning to brown slightly, then stir in the water.
  • Bring to a simmer, cover and cook for 1 hour until the meat is just tender.
  • Add the apricots and orange zest to the pan, cover again and simmer for another 20 minutes.
  • Stir in the honey and season well. Cover and cook for 10 minutes. The juices should now be reduced and slightly syrupy. If it is too thick add a little more water, too thin then simmer for a few minutes uncovered.
  • Serve with couscous.