Moroccan Lamb Tagine

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Published March 16, 2026  ·  ⭐ 4.5 (17 reviews)

Prep	Cook	Total	Yield
25 min	2 hr 30 min	~3 hr	4 servings

Difficulty: Medium

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Ingredients

Lamb & Spice Rub

• 1.2 kg bone-in lamb shoulder, cut into 5 cm chunks
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground turmeric
• ½ tsp cayenne pepper
• 1½ tsp fine sea salt
• 2 tbsp olive oil

Braising Base

• 2 large onions, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp tomato paste
• 400 ml good chicken or lamb stock
• 2 preserved lemons, pulp discarded, rind rinsed and sliced
• 100 g Castelvetrano or Kalamata olives
• 1 tbsp honey
• Small bunch fresh coriander
• 40 g toasted flaked almonds

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Steps Overview

1. Toss lamb in spice rub and rest 30 minutes (or overnight)
2. Brown lamb in batches in a heavy pot
3. Soften onions, add garlic, ginger, tomato paste
4. Return lamb, add stock and preserved lemon
5. Braise low and slow 2–2.5 hours until fall-apart tender
6. Add olives and honey; reduce sauce
7. Finish with coriander and almonds; serve over couscous

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Step-by-Step

1. Spice the lamb

Mix all the spices and salt together. Toss with the lamb chunks until evenly coated. Drizzle with 1 tbsp olive oil, mix again, and leave to marinate for at least 30 minutes at room temperature, or refrigerate overnight for deeper flavour.

2. Brown the lamb

Heat the remaining olive oil in a large heavy-based pot or tagine over high heat. Brown the lamb in batches — don't crowd the pan or it will steam instead of sear. 3–4 minutes per side until deeply browned. Remove and set aside.

3. Build the base

Reduce heat to medium. Add the onions to the same pot and cook, stirring, for 10 minutes until softened and starting to colour. Add garlic, fresh ginger, and tomato paste, and cook for 2 more minutes, stirring constantly.

4. Braise

Return the lamb and any resting juices to the pot. Pour in the stock and add the preserved lemon rind. Bring to a gentle simmer, cover tightly, and cook over the lowest heat for 2–2.5 hours, turning the lamb once halfway, until it is completely tender and falling from the bone.

5. Finish the sauce

Add the olives and honey. Remove the lid and simmer for 10–15 minutes to reduce the sauce to a glossy, coating consistency. Taste and adjust seasoning — preserved lemons vary in saltiness.

6. Serve

Pile onto a platter over fluffy couscous or with warm flatbreads. Scatter generously with fresh coriander leaves and toasted flaked almonds.

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Notes

• Bone-in lamb shoulder gives far more flavour and gelatine than leg — worth seeking out.
• Preserved lemons are a key flavour here. They're available at Middle Eastern grocers and many supermarkets; or make your own (3-month lead time).
• The tagine tastes even better the next day — make it ahead and reheat gently.
• If using a real clay tagine, never put it directly on a flame without a heat diffuser.
• For a sweeter Moroccan profile, add 60 g dried apricots or dates with the olives.