Lamb & Cranberry Tagine Recipe

Lamb & Cranberry Tagine Recipe

How To Make Lamb & Cranberry Tagine

Nothing is more traditional than serving lamb for your Easter feast. You can even say that it’s a staple for this springtime celebration. Besides its symbolic significance, the uniquely grassy flavor of its meat is definitely perfect for special occasions such as this! Whether you roast it or slow-cook it, you’ll end up with a drool-worthy dish either way. Check out these Easter lamb recipes for more inspiration.

Preparation: 15 minutes
Cooking: 2 hours
Total: 2 hours and 15 minutes



  • 1.5 lbs lamb shoulder, cubed
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1 cup cranberries
  • 1 cup chicken broth
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish


  1. In a large tagine or Dutch oven, heat the olive oil over medium heat.

  2. Add the lamb cubes and brown them on all sides. Remove from the tagine and set aside.

  3. In the same tagine, add the chopped onion and garlic. Cook until softened and fragrant.

  4. Add the ground ginger, cumin, coriander, cinnamon, and turmeric to the tagine. Stir well to coat the onions and garlic with the spices.

  5. Return the lamb cubes to the tagine and pour in the chicken broth. Bring to a simmer.

  6. Cover the tagine and cook on low heat for 1.5 to 2 hours, or until the lamb is tender.

  7. Add the cranberries to the tagine and cook for an additional 10 minutes, until they soften and release their juices.

  8. Season with salt and pepper to taste.

  9. Serve the lamb and cranberry tagine hot, garnished with fresh cilantro.


  • Calories : 380kcal
  • Total Fat : 18g
  • Saturated Fat : 5g
  • Cholesterol : 105mg
  • Sodium : 520mg
  • Total Carbohydrates : 17g
  • Dietary Fiber : 3g
  • Sugar : 8g
  • Protein : 38g
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