Moroccan Slow-Cooked Lamb Tagine

Name: Moroccan Slow-Cooked Lamb Tagine
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4 servings
Ingredients: 900 g boneless lamb shoulder or leg, cubed; 1 pc onion, chopped; 4 cloves garlic, minced; 2 pc carrots, sliced; 2 pc potatoes, cubed; 400 g canned chopped tomatoes; 400 g canned chickpeas, drained; 2 tbsp olive oil; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tsp ground turmeric; 1 tsp ground ginger; 1 tsp sweet paprika; 0.5 tsp ground cinnamon; 1 tsp salt; 0.5 tsp freshly ground black pepper; 250 ml chicken or vegetable broth; 0.5 pc preserved lemon, rind finely diced; 50 g pitted green olives; 0.25 bunch fresh cilantro or parsley, chopped (for garnish)

Difficulty

medium

Time

Price Category

average

Calories

Medium

Dive into the flavors of Morocco with this rich and aromatic slow-cooked lamb tagine recipe! The lamb becomes incredibly tender, absorbing every drop of the spiced sauce, while vegetables and chickpeas provide the perfect complement. This dish is not just a meal, but a culinary journey that warms the soul and enchants the taste buds. It's an ideal choice for a chilly evening or whenever you crave something truly special.

Steps

Sear the Lamb

Heat 2 tbsp olive oil in a large, heavy-bottomed pot or tagine over medium-high heat. Season the lamb cubes with salt and pepper, then sear them in batches on all sides until golden brown, about 5-7 minutes. Remove the lamb from the pot and set aside.

Build the Base

In the same pot, add the chopped onion and sauté for 5-8 minutes until softened and translucent. Add the minced garlic, ground cumin, coriander, turmeric, ginger, paprika, and cinnamon. Cook for another 1 minute until fragrant.

Slow Cook

Return the seared lamb to the pot. Add the sliced carrots, cubed potatoes, canned chopped tomatoes, and chicken broth. Stir well, then bring to a simmer. Reduce the heat to low, cover the pot, and let it slow cook for 2.5-3 hours, or until the lamb is very tender.

Final Touches

Stir in the drained chickpeas, finely diced preserved lemon rind, and pitted green olives. Continue to cook, covered, for another 30 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped cilantro or parsley before serving.

	Per 100g	Per Serving 350g
Calories	280 kcal	980 kcal
Protein	20g	70g
Fat	15g	52.5g
Carbohydrate	15g	52.5g
Fiber	4g	14g
Sugar	3g	10.5g

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meat

slow-cooked

everyday

main course

tender

Moroccan

all seasons

Hot

Moroccan Slow-Cooked Lamb Tagine

Difficulty

Time

Price Category

Calories

ingredients

Steps

Sear the Lamb

Build the Base

Slow Cook

Final Touches

Extra Tips

► The tagine tastes even better if prepared a day in advance and reheated before serving, allowing the flavors to meld beautifully.

► If you don't have a tagine pot, a heavy-bottomed Dutch oven or cast-iron pot works perfectly for slow cooking.

► Serve with couscous, rice, or fresh, crusty bread to soak up every last drop of the delicious sauce.

Nutrition