Best Moroccan Lamb Tagine Recipes

MOROCCAN LAMB TAGINE

Steps:

• Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
• Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.

MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS

Steps:

• Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt.
• Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb.
• Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender.
• Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside.
• Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.
• Preheat oven to 425 degrees F.
• Toss the red pepper halves and onion quarters with 2 tablespoons of the olive oil in a medium bowl. Arrange pepper and onion, cut sides down, on a small baking sheet, drizzling any remaining olive oil onto the baking sheet as well. Roast for 20 to 25 minutes, or until the skin is browned and bubbly. Peel, seed, and dice the red bell pepper and dice the onion. Set aside.
• Rinse the couscous in a fine-meshed strainer under cold running water until completely soaked. Drain and place in a medium bowl. Allow couscous to stand and swell for 5 minutes.
• Arrange a vegetable steamer or other steamer insert with small holes in a large stockpot with water, making sure the water doesn't touch the bottom of the steamer. Bring the water to a boil and add the couscous to the vegetable steamer. Cover tightly and steam for 30 to 40 minutes, or until tender and fluffy. Remove from the steamer, drizzle with 2 tablespoons of olive oil and fluff with a fork. Cover to keep warm and set aside.
• Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the carrots and cauliflower, and cook until lightly brown and softened, about 7 minutes. Add the garlic, zucchini, tomatoes and juices, garbanzo beans, chopped red onion and bell pepper, cumin, turmeric, cinnamon and salt and pepper. Bring mixture to a boil, cover, and reduce heat to medium. Cook until vegetables are tender, about 7 to 10 minutes. Adjust the seasonings with the salt and pepper. Remove from the heat, stir in the parsley, and cover to keep warm.
• In a small skillet heat the butter over medium heat. When foamy, add the almonds and cook until toasted, about 2 minutes. Remove from the heat and set aside.
• Arrange the couscous on a large serving platter and top with the vegetable mixture, tossing gently. Sprinkle toasted almonds over the top and serve immediately.
• Put the yogurt in a cheesecloth lined strainer over a bowl. Cover and refrigerate overnight to drain.
• Put the drained yogurt in a medium bowl and stir in the cucumber, mint, and lemon. Taste and adjust seasoning with salt and pepper.

MOROCCAN LAMB TAGINE (MROUZIA)

Steps:

• Mix water, paprika, ras el hanout, black pepper, cinnamon, coriander, cloves, nutmeg, cardamom, cayenne pepper, turmeric, and salt in a small bowl. Add red pepper flakes to the spice paste if you want more of a kick to your dish.
• Place lamb cubes in a large bowl and rub in the spice paste. Cover and refrigerate 8 hours to overnight.
• Melt butter in a Dutch oven. Add onions, shallot, garlic, and cinnamon sticks; saute for 6 to 8 minutes. Add lamb with the spice paste. Cover with chicken stock and bring to a boil. Reduce heat to low and simmer until tender, 1 to 1 1/2 hours. Add more stock if lamb looks dry.
• Add almonds, carrots, apricots, raisins, prunes, and honey to the Dutch oven. Simmer until lamb is completely tender, carrots are cooked, and almonds are slightly softened, 15 to 30 minutes more. Add lemon juice. Season with salt.

MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY

Steps:

• Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
• Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
• Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

MOROCCAN LAMB TAGINE WITH DATES AND PEARL ONIONS

Steps:

• Cook onions in medium pot of boiling water 2 minutes. Drain, rinse under cold water and peel.
• Heat vegetable oil in heavy large dutch oven over medium-high heat. Working in batches, season lamb with salt and pepper, add to Dutch oven and brown, about 4 minutes per batch. Using slotted spoon, transfer lamb to bowl after each batch is browned. Return all lamb and any juices to Dutch oven. Mix in chopped fresh parsley, chopped cilantro, ground cinnamon, ginger and saffron. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to medium-low. Cover and simmer until lamb is tender, about 1 hour.
• Using slotted spoon, transfer lamb and pearl onions to bowl. Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven. Simmer sauce 5 minutes, mashing dates to coarse puree with back of fork. Add remaining pearl onions and simmer until almost tender, about 5 minutes. Mix in remaining 1/2 cup water if necessary to thin sauce. Return lamb mixture to Dutch oven; simmer until heated through about 5 minutes.
• Season tagine to taste with salt and pepper. Transfer to platter. Top with slivered almonds and reserved dates.

MOROCCAN LAMB TAGINE

Steps:

• preheat oven to 300 degrees.
• Place the cayenne, pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix.
• Place the lamb in a large bowl and toss with 1/2 the spice mixture.
• Cover and leave overnight.
• Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish.
• Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes. Add the crushed garlic in the final 3 minutes.
• In a separate pan, heat the oil and brown the lamb on all sides.
• Add to the casserole dish.
• Deglaze the pan with 1/4 pint of the tomato juice and add that to the casserole dish as well.
• Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins, saffron, lamb stock and honey to the casserole dish.
• Bring to a boil, cover and place in oven or slow cooker 2 1/2 - 3 hours until meat is very tender.
• Serve with couscous or rice and top with herbs.

MOROCCAN LAMB TAGINE

Steps:

• Preheat the oven to 150C/300F/Gas2.
• Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.
• Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
• In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.
• Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.
• Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.

MOROCCAN LAMB TAGINE WITH FIGS

Steps:

• In a Dutch oven, heat 1 tablespoon of the oil over moderately high heat. Add half the lamb and cook, stirring once or twice, until well-browned, about 5 minutes. Remove the lamb from the pan. Repeat with the remaining oil and lamb. Reduce heat to medium low and add the onions and ¼ teaspoon salt to the pan. Cook, stirring frequently, until the onions are tender and beginning to brown. Be careful not to burn the browned bits in the bottom of the pan. Add the tomato paste and cook, stirring constantly, for 1 minute. Return the lamb to the pan along with the ginger, saffron, cinnamon and 1 teaspoon salt; stir to combine. Add the chicken broth and water and bring to a boil. Reduce the heat to low and simmer, partially covered, until the meat is tender, about 1 hour and 15 minutes. Remove the cinnamon stick. Tilt the pan to the side and remove any fat floating on the top of the sauce with a spoon. Add the figs, honey, black pepper and the remaining ¼ teaspoon salt and bring to a simmer. Simmer, partially covered, until the sauce thickens slightly, about 10 minutes. Taste and adjust seasoning. Serve the tagine with the sesame seeds and cilantro (if using) sprinkled over the top. Note: To toast seeds, spread on baking sheet and bake in a 350-degree oven for 3 to 5 minutes or until brown.

MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS AND HON

Steps:

• 1. The night before, but at least several hours in advance, wash, drain and pat dry the meat. Mix the spices together and rub evenly over the meat. Cover and refrigerate until cooking time.
• 2. Pan fry the almonds to bring out the oils and flavors. Set aside.
• 3. When you're ready to cook, cover the raisins with water and set aside to soak while the meat is cooking.
• 4. Mix the seasoned meat in a heavy-bottomed pot with the onions, garlic, and butter. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns. Add the 3 cups of water, cover, and bring to a simmer. Cook for about 2 hours, or until the meat is tender. Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins. Cover the pot and simmer for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
• 5. If you are in a hurry you can do this in a pressure cooker. I have not actually tried this so if anyone does please let me know how it works out. Mix the seasoned meat in a pressure cooker with the onions, garlic, and butter. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally to turn the meat as it browns. Add the 3 cups of water, cover, and cook with pressure for about 40 to 45 minutes, or until the meat is tender. Add the raisins (drained), honey, and cinnamon. (If you're planning to cook the almonds in the sauce, add them now as well.) If necessary, add additional water to just cover the raisins. Cover the pot and simmer without pressure for 20 to 30 minutes, until the raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
• 6. Discard the cinnamon sticks. Arrange the meat in the center of a serving dish and distribute the raisins, almonds and sauce over the meat. (If fried almonds were prepared ahead of time, scatter them over the mrouzia as a garnish.) Serve warm.

MOROCCAN LAMB TAGINE

Steps:

• Preheat oven to Gas mark 7 (220degrees).
• Cut meat from lamb shoulder in 4cm cubes.
• Mix together marsala, tumeric, coriander, ginger, salt. Rub half of this mixture into the meat. Put meat in pot to brown.
• Add sliced onions, tomatoes and garlic and some more spice.... Allow to brown.
• Add saffron and water, stir for 3 - 4 min, add remaining spice.
• Add dices sweet potato and 1 tin plum tomatoes in sauce, break up tomatoes slightly in pot.
• Leave to simmer for 3 - 4 min.
• Add 2 tsp cinnamon, nuts and a generous squeeze of honey, stir together.
• Transfer to oven proof dish - no lid.
• Place in oven for 15 min then drop temperature to Gas mark 3 (150 degrees).
• Cook for another 1hr.
• Add sliced green beans and return to oven for another 30 minute.
• To serve:.
• 1 cup of cous cous - pour into bowl and just cover with boiling water, cover bowl with sideplate and allow to stand 3 - 4 minute.
• Sweet nutty butternut - 1 butternut, diced and boiled.
• Chop up more of the nuts you used in the tagine, add butter, salt, pepper and cinnamon to small frying pan - cook for 2 - 3 min, add tsp cinnamon and generous squeeze of honey, stir until it boils. Pour over cooked butternut and serve immediately.
• 2 tbsp Greek yoghurt per person, mixed with finely chopped mint.
• Roughly chopped coriander leaves to finish.

MOROCCAN BEEF OR LAMB TAGINE WITH ARTICHOKES, OLIVES AND PRESERVED LEMON

Steps:

• Cut the meat into 3" pieces. Wash, drain and place in a pressure cooker along with the onions, garlic, olive oil, parsley, cilantro, and spices (except for the saffron). Stir to mix well.Cook the meat over medium heat, uncovered, for about 10 minutes, stirring several times to turn the meat and brown it on all sides.Add about three cups of water, cover the pressure cooker, and increase the heat to high.
• When pressure has been achieved, reduce the heat to medium and cook for 30 minutes.Release the pressure and add the saffron and artichoke bottoms. If necessary, add a little more water (the liquids need not cover the artichokes, but they all should be partially submerged). Cover, bring back to pressure and cook for another 10 to 15 minutes, or until the artichoke hearts are tender. (Larger artichoke bottoms will require the full 15 minutes; smaller ones a bit less time.)Release the pressure and add the preserved lemon and olives. Simmer, uncovered, for a few minutes until a rich sauce has formed.Serve with bread for scooping up the meat and vegetables.Tips for Cooking in a Clay or Ceramic TagineAllow 3 to 4 hours cooking time. Use a large onion rather than a medium-sized one. Mix the meat, onion, spices (including saffron), herbs and oil in a tagine and place on a diffuser over medium-low heat. Allow the tagine to heat slowly to a simmer, cover and cook the meat for about 15 minutes, stirring occasionally to brown it.
• Arrange the artichoke bottoms over and around the meat, add 2 cups warm water, cover and allow the tagine to return to a simmer. Cook for 2 1/2 hours, add the preserved lemon and olives (and a little more water if you think it necessary), and continue cooking for another 30 to 60 minutes, until the meat is tender enough to break apart with the fingers and the sauce is reduced and thick. Serve the dish directly from the tagine.

RAHMA'S MOROCCAN LAMB TAGINE WITH RAISINS

Steps:

• Before beginning place raisins in a bowl of water and allow to soak for approximately 1 hour while preparing ingredients and cooking.
• Put lamb, onion and olive oil into a pan and cook on medium heat; turning lamb regularly until beginning to brown.
• Add water, black pepper, ginger, paprika, saffron, parsley, cilantro, and salt and pepper to taste.
• Mix ingredients well, turn down heat and simmer until most of the water evaporates.
• Prepare plates with food and sprinkle raisins on tagine.

MOROCCAN LAMB TAGINE WITH HONEY AND APRICOTS

Steps:

• Cut lamb into 1 1/2-inch cubes and place in a medium-sized bowl. Season the lamb with turmeric, ginger and 1/2 teaspoon salt. Heat a tagine or Dutch oven over high heat. Add 1 tablespoon of the vegetable oil and half of the seasoned lamb. Cook the lamb until browned on all sides, 2 to 3 minutes. Using a slotted spoon, remove the lamb from the pan and set aside. Repeat with remaining oil and lamb. Return the seared lamb to the pan and add the diced onions. Cook, stirring to get the browned bits off the bottom of the pan, for 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the chicken broth, saffron, and cilantro bundle and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for 1 1/2 hours, or until the meat is tender. Pour 1 cup of boiling water over the apricots and raisins and let sit for 20 minutes. Strain and set the fruit aside. Using a slotted spoon, remove the meat, place it on a clean plate, and keep warm. Bring the remaining liquid in the pan to a simmer. Add the sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 teaspoon salt. Return the liquid to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened. Add the cooked lamb back into the sauce and cook to heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Moroccan Vegetable Couscous and Moroccan Yogurt with Preserved Lemon Dip.

MOROCCAN LAMB TAGINE

Steps:

• Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge. Preheat the oven to 150C/300F/Gas2. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.