Moroccan Lamb Tagine

Moroccan Lamb Tagine

I love the rich, aromatic spices and crisp freshness of the herbs; the balance is sensational and always goes down a treat when I have lots of friends over for dinner. I used a shoulder of lamb with the bone intact – it really adds a rich, deep flavour that is unparalleled. You basically can’t over cook this, so add stock to thin the sauce, or take the lid off and reduce if you need to thicken it up. I cooked it for three hours, then took off the lid for another hour.

Serves 4-6
Prep Time – 30 minutes (marinate overnight)
Cooking Time 4 Hours

  • 1.5kg lamb shoulder with bone
  • 2 x 400g chopped tomatoes
  • 375g organic beef stock
  • 240g chickpeas


  • 100ml olive oil
  • 40ml lemon juice
  • 3 garlic cloves
  • ½ red onion
  • 1 tbs cumin
  • 1 tbs paprika
  • 1 tsp cayenne pepper
  • 1 tsp ground ginger
  • ½ tsp all spice
  • 1 pinch of saffron
  • 1 tsp turmeric
  • 1 cinnamon quill
  • 2 tbs honey
  • 6 dried apricots
  • 4 dried dates, quartered
  • 100g pearl couscous


  • almond slivers
  • coriander
  • parsley
  • Greek yoghurt
  1. Mix the spices, oil and lemon juice together. Roughly chop the onion and smash the garlic, add to the spice mix. Prick the lamb all over with a fork and add to a large zip lock bag with the spice mix, massage gently. Store over night in the fridge.
  2. Take out the lamb and dry, reserving the excess marinade. Heat a large pan until almost smoking, add 1tbs of olive oil and sear the lamb all over, as much of the meat as possible. Transfer to a tagine or large, heavy based pot. Cook the remaining marinade with tomato paste, deglaze with stock, and pour into the pot with the lamb. Add the tomatoes, honey, dates, apricots and cinnamon. Place in the oven covered, stirring occasionally.
  3. Cook covered for 3 hours and then remove the lid for the final hour.
  4. 20 Minutes before finishing, add chick peas and pearl couscous.
  5. Serve with fresh herbs, almonds and a dollop of Greek yoghurt. Enjoy!