This moroccan lamb tagine recipe is one of my favourite Winter dishes. Every time the temperature starts to drop, I turn to this meal to hug me from the inside. It’s a meal which is family friendly, however can be transformed into the hero dish for a slightly more sophisticated dinner party. Instead of dishing it up straight from the casserole pan, I transfer the finished goods into my shiny red Tagine which guarantees the WOW factor. I then jazz up the natural yoghurt with a squeeze of lemon juice, drop of olive oil, finely chopped coriander & red chilli. To add a final touch of luxury top the lamb with golden almond flakes.

Ingredients (Serves 4-6)

  • 1.2kg Lamb, diced
  • 1 tbsp Olive Oil
  • 4 Garlic cloves
  • 2 Shallots, chopped
  • 1 Red Long Chilli, chopped
  • 20g Coriander stalks, from bunch coriander (reserve leaves for garnish)
  • 4 tsp Ras El Hanout*
  • 400g Carrots, cut on a diagonal
  • 200g Onions, sliced
  • 8 x 50g Sml Waxy Potatoes, peeled & halved
  • 400g Sweet Potatoes, cut into chunks
  • 450g Vine Ripened Tomatoes, sliced
  • 75g Dried Apricots
  • 2 tbsp Honey
  • 1.2lt Chicken Stock
  • 3 Bay Leaves
  • 1 Lemon, zested
  • Natural Yoghurt
  • Couscous


  1. Place the garlic cloves, shallots, red chilli & coriander stalks in a mini food processor & grind until you have a paste like consistency. You can either add a splash of water or olive oil to help this come along. Season & set aside.
  2. Heat the olive oil in a casserole dish over a medium heat and add the diced lamb. Cook until browned then remove using a slotted spoon. Set the lamb aside.
  3. Add the paste to the casserole dish & gently fry for 2-3 mins. Now add the Ras El Hanout spice & combine well. Cook for 1 min or until fragrant. Toss in the carrots, onions, potatoes, sweet potatoes, tomatoes, apricots, turning over until fully coated with the spice & paste mix.
  4. Return the lamb to the pan, add the honey, lemon zest, bay leaves & stock to just cover the lamb & vegetables. Season. Bring to the boil then turn down the heat to a low simmer. Leave uncovered for 1.5-2hrs, stirring occasionally.
  5. Serve lamb with fluffy couscous, wedge of lemon & a dollop of natural yoghurt.

*Ras El Hanout is a Moroccan spice mix, available from most supermarkets & delis. You can use this for multiple moroccan style casseroles. It makes a great spice rub for barbequed meats too.

  • Oh yes please, and perfect for those cold winter nights.


  • This sounds so delicious and the best thing is it’s all done in the one pot


  • My type of food. Looks beautiful!


  • Tis sounds like a wonderfully flavourful warm meal. I’m in the mood for something comforting so will probably try this out.


  • Sounds AMAZING plus a good variety of vegies too


  • It looks quite beautiful, but I don’t have lamb-lovers at home.


  • how delicious does this sound, will be saving and making this very soon


  • I need to get my self a tagine


  • This sure is packed full of flavour.


  • There are a couple of ingredients that I’m not a fan of, but figure I could replace or leave them out. Otherwise, sounds delicious.


  • Looks very appetising and filling


  • Thanks for sharing.


  • Not one for me but thanks for sharing.


  • Bit too spicy for my family I’m sorry to say. Wouldn’t be the same if I left out the spices


  • Not my thing I’m afraid.


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