Lamb Tagine is a beautifully fragrant and flavorful dish that transports you to the heart of North Africa. Slow-cooked in a traditional clay pot, the lamb becomes meltingly tender, infused with a delicate balance of spices that bring warmth, depth, and complexity to every bite. The savory lamb is complemented by a symphony of flavors, from subtle sweetness to earthy, aromatic notes, creating a truly memorable meal. As the dish simmers, the combination of rich, tender meat and vibrant, colorful ingredients melds together into a stew that feels both exotic and comforting. Whether served with couscous or bread, Lamb Tagine invites you to savor the beauty of slow cooking, where time and patience reward you with a dish that’s both bold and nuanced, perfect for sharing with loved ones.
Lamb Tagine
Lamb Tagine is a traditional North African dish, known for its rich, tender lamb cooked slowly in a fragrant, spiced stew. Typically prepared in a tagine (a clay pot), the dish combines a variety of spices, herbs, and often dried fruits, creating a complex blend of sweet and savory flavors.
Ingredients
- 2 pounds lamb meat, cut into 1 ½ inch cubes
- 3 tablespoons olive oil, divided
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ¾ teaspoon garlic powder
- ¾ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cloves
- 1 pinch saffron
- 2 medium onions, cut into 1-inch cubes
- 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 lemon, zested
- 1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
- 1 tablespoon sun-dried tomato paste
- 1 tablespoon honey
- 1 tablespoon cornstarch (Optional)
- 1 tablespoon water (Optional)
Instructions
- Place the lamb in a large bowl and drizzle with 2 tablespoons of olive oil, tossing to ensure the meat is evenly coated. Set the bowl aside to allow the lamb to absorb the oil, which helps to lock in moisture and enhance the flavor before cooking.
- In a large resealable bag, combine the paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron. Add the lamb to the bag and toss until the meat is evenly coated with the spice mixture. Seal the bag and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to fully infuse the lamb, enhancing its taste and tenderness.
- Heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat. Add one-third of the marinated lamb and cook for 5 to 7 minutes, allowing it to brown deeply on all sides. Once browned, remove the lamb and set it aside on a plate. Repeat this process with the remaining two batches of lamb, ensuring each batch is well-seared to lock in flavor and create a rich, caramelized exterior. This step helps develop a deeper, savory flavor that will enrich the final dish.
- Add the onions and carrots to the pot, cooking for about 5 minutes until they begin to soften. Stir in the garlic and ginger, and cook for an additional 5 minutes, allowing the flavors to meld. Return the browned lamb to the pot and mix in the lemon zest, chicken broth, tomato paste, and honey. Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook, stirring occasionally, for 1 ½ to 2 hours, or until the lamb is tender and infused with the aromatic flavors of the broth and spices. This slow simmering process ensures the meat becomes melt-in-your-mouth tender while absorbing all the savory, sweet, and tangy flavors.
- If the tagine’s consistency is too thin, you can thicken it by adding a cornstarch and water slurry during the last 5 minutes of cooking. Simply mix a tablespoon of cornstarch with a tablespoon of water to create a smooth paste, then stir it into the tagine. This will help to quickly thicken the sauce, giving it a richer, more velvety texture that coats the lamb and vegetables perfectly.
- Serve the tagine over a bed of couscous, allowing the light, fluffy grains to soak up the flavorful sauce. The couscous provides a perfect base, complementing the rich and aromatic lamb stew while adding texture to each bite. This classic pairing enhances the overall meal, making it even more satisfying.
