Lamb Tagine Recipe

Lamb Tagine Recipe

How To Make Lamb Tagine

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Preparation: 20 minutes
Cooking: 1 hour 30 minutes
Total: 1 hour 50 minutes



  • 1.5 kg lamb shoulder, cubed
  • 2 onions, thinly sliced
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 1 cup chicken broth
  • 1 cup diced tomatoes
  • 1 cup dried apricots
  • 1/4 cup honey
  • 1/4 cup chopped fresh cilantro (for garnish)
  • 1/4 cup chopped fresh parsley (for garnish)
  • Cooked couscous or rice (for serving)


  1. In a large skillet or tagine, heat olive oil over medium heat. Add the lamb and brown on all sides. Remove the lamb from the skillet and set aside.

  2. In the same skillet, sauté the onions and garlic until softened and fragrant.

  3. Return the lamb to the skillet, along with the cumin, coriander, cinnamon, ginger, turmeric, paprika, salt, black pepper, and cayenne pepper. Stir well to coat the lamb with the spices.

  4. Pour in the chicken broth, diced tomatoes, dried apricots, and honey. Stir everything together.

  5. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet or tagine and let it simmer for about 1 hour and 30 minutes, or until the lamb is tender and the flavors have melded together.

  6. Serve the Lamb Tagine over cooked couscous or rice. Garnish with chopped cilantro and parsley.


  • Calories : 482kcal
  • Total Fat : 21g
  • Saturated Fat : 6g
  • Cholesterol : 101mg
  • Sodium : 940mg
  • Total Carbohydrates : 45g
  • Dietary Fiber : 5g
  • Sugar : 29g
  • Protein : 30g
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