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Lamb tagine - Moroccan fruity and olive lamb stew

Updated: Jun 8, 2021

Time is the secret to this sweet, spicy, melt-in-the-mouth tagine of fruity lamb: You can leave the oven to do the rest of the job after a few minutes of planning, while you get on with other items. Like the recipe here? It freezes well, so it is perfect for a batch-cooking session.

Preparation Time: 30 mins

Oven Time: 3½ HOURS

Serves: 6-8


· Glug of oil for frying

· 2 red onions, neatly chopped

· 3 fat garlic cloves, neatly sliced

· 1 tbsp. of ground ginger

· 1 tbsp. of ground cinnamon

· 1 tbsp. of ground cumin

· 1 tbsp. of sweet paprika

· 1 tbsp. of ground turmeric

· 2 preserved lemons, halved

· 1.2kg diced lamb leg or shoulder

· 2 x 400g tins chopped tomatoes

· 100g dried apricots

· 100g pitted prunes

· 280g jar green olives, pitted or left whole

· 500ml lamb or chicken stock

· 2 tbsps. honey

· Handful fresh coriander leaves

· Handful fresh mint leaves

· 150g pomegranate seeds

· Handful pistachios, roughly chopped (optional)


1. Heat the oil in a deep hob-safe casserole over medium heat. Add the onions and fry for 4-5 minutes until beginning to color. Stir in the garlic, all the ground spices, and the preserved lemons and fry for another 2 minutes, stirring.

2. Heat the gas oven to 150°C/130°C 2. Season the lamb, add it to the pot, and cook, stirring occasionally, for 5 minutes. Add the chopped tomatoes, apricots, prunes, olives, honey, and stock, and bring to a fast simmer. Then add 150ml of water, cover, and place in the oven for 31⁄2 hours.

3. Check that the lamb is tender for fall, then taste and season with salt and pepper. Scatter some pomegranate seeds with the herbs (serve the remainder on the side) and, if used, pistachios. Enjoy with couscous or flatbreads.

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