Moroccan·non-vegetarian·medium

Lamb Tagine

Name: Lamb Tagine
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 tblsp Olive Oil; 1 finely sliced Onion; 2 chopped Carrots; 500g Lamb Leg; 2 cloves minced Garlic; ½ tsp Cumin; ½ tsp Ginger; ¼ tsp Saffron; 1 tsp Cinnamon; 1 tblsp Honey; 100g Apricot; 1 Vegetable Stock Cube; 1 medium chopped Butternut Squash; Chopped Parsley

This deeply aromatic Lamb Tagine is a slow-cooked North African masterpiece, where tender lamb shoulder melts into a rich, spiced broth infused with warm cinnamon, earthy cumin, and a whisper of ginger. The texture is luxuriously silky, with the meat falling apart effortlessly, while the sauce thickens into a glossy, honey-kissed glaze that clings to each bite. A touch of dried fruit—apricots or prunes—adds a subtle sweetness that balances the bold spices, creating a dish that’s both complex and comforting. Worth the time and care, it delivers a taste of Morocco’s vibrant culinary tradition, perfect for cozy evenings or gathering around the table with loved ones.

140 min(prep 20 + cook 120)

4 servings

450 kcal

5(1)

Ingredients

Olive Oil2 tblsp
Onion1 finely sliced
Carrots2 chopped
Lamb Leg500g
Garlic2 cloves minced
Cumin½ tsp
Ginger½ tsp
Saffron¼ tsp
Cinnamon1 tsp
Honey1 tblsp
Apricot100g
Vegetable Stock Cube1
Butternut Squash1 medium chopped
ParsleyChopped

Nutrition

450 kcalper serving

Protein32g33%

Carbs30g31%

Fat25g26%

Fiber5g5%

Sugar6g6%

Directions

1
Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
2
Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
3
Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
4
Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 – 30 mins more until the squash is soft and the lamb is tender. Serve with crusty bread and sprinkle with parsley and pine nuts, if using.

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