lamb tagine

Lamb Tagine

lamb tagine

Lamb Tagine

If you’re anything like me and aren’t really a fan of fruit in savoury dishes, then this one is for you!
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Prep Time 1 hour
Cook Time 2 hours
Course Dinner
Servings 4
Calories 358 kcal


Lamb Marinade

  • 3 tbsp olive oil
  • 500 g cubed lamb
  • 2 tsp paprika
  • 1 tsp salt
  • 1 ground cinnamon
  • 1 tsp garlic powder
  • 1 tsp coriander
  • ½ tsp turmeric
  • ½ tsp ground ginger
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cardamom
  • ¼ tsp cayenne
  • pinch of saffron

Other Ingredients

  • 5 carrots
  • 1 onion
  • 3 garlic cloves
  • thumb sized piece of ginger
  • zest of 1 x lemon
  • 1 tbsp tomato purée
  • 1 tbsp honey
  • 700 ml lamb stock
  • fresh coriander optional garnish
  • 350 g giant cous cous pearl cous cous


  • Marinate cubed lamb in oil & spices and leave either in fridge overnight or minimum at room temperate for 1 hour
  • Sear the marinated lamb in a pan with oil then remove from dish
  • To the pan, add the carrots, onion, garlic, ginger, lemon zest and cook until softened (add more oil if you need to)
  • Add tomato purée and fry for 2 mins before adding honey followed by bone broth/stock
  • Add seared lamb back into dish and simmer on low with lid on for approx 2 hours
  • Take the lid off and increase to medium heat to reach desired consistency
  • Cook giant cous cous in vegetable stock (crumble in stock cube to boiling water) and drain when ready
  • Season to taste, top with fresh coriander then serve on top of cous cous


Calories: 358kcalCarbohydrates: 19gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 81mgSodium: 1003mgPotassium: 753mgFiber: 4gSugar: 10gVitamin A: 13486IUVitamin C: 8mgCalcium: 65mgIron: 3mg
Keyword Family Friendly Meals, Lamb Recipes
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