Slow Cooked Lamb Tagine (Printable)
Tender lamb and sweet prunes blend with Moroccan spices to create a rich, slow-cooked stew bursting with flavor.
# What You'll Need:
→ Meat
01 - 2.6 lbs lamb shoulder, cut into large cubes
→ Marinade & Spices
02 - 2 tsp ground cumin
03 - 2 tsp ground coriander
04 - 1 ½ tsp ground cinnamon
05 - 1 tsp ground ginger
06 - 1 tsp ground turmeric
07 - ½ tsp ground black pepper
08 - 1 tsp salt
→ Aromatics
09 - 2 large onions, finely chopped
10 - 4 garlic cloves, minced
11 - 1 thumb-sized piece fresh ginger, grated
→ Liquids
12 - 1 ⅔ cups beef or lamb stock
13 - 2 tbsp tomato paste
14 - 2 tbsp runny honey
15 - 2 tbsp olive oil
→ Dried Fruit & Garnish
16 - 9 oz pitted prunes
17 - 1.7 oz blanched almonds, toasted
18 - 2 tbsp sesame seeds, toasted
19 - Fresh coriander (cilantro) leaves, to serve
# How-To Steps:
01 - Combine lamb cubes with ground cumin, coriander, cinnamon, ground ginger, turmeric, black pepper, and salt in a large bowl. Toss to coat evenly and refrigerate for at least 30 minutes or overnight for optimal flavor.
02 - Heat olive oil in a large heavy-based pot or tagine over medium-high heat. Brown lamb in batches, transferring each batch to a plate once seared.
03 - In the same pot, cook onions for 6 to 8 minutes until soft and golden. Add garlic and fresh ginger and cook for an additional minute until fragrant.
04 - Return browned lamb to the pot. Stir in tomato paste and honey, mixing well to coat all ingredients.
05 - Pour in beef or lamb stock, scraping any browned bits from the bottom. Bring the mixture to a gentle simmer.
06 - Reduce heat to low, cover, and cook for 1 hour and 30 minutes, stirring occasionally.
07 - Add pitted prunes and cook uncovered for an additional 45 to 60 minutes until lamb is tender and sauce has thickened.
08 - Adjust seasoning as needed before serving.
09 - Serve hot, garnished with toasted almonds, sesame seeds, and fresh coriander leaves.
# Expert Tips:
01 -
- The lamb becomes so tender it falls apart with a spoon, while the prunes dissolve into the sauce creating natural sweetness without cloying.
- This dish tastes better the next day, so you get to be a hero twice with minimal extra effort.
- It fills your whole house with the kind of aroma that makes people ask what you're cooking before they even walk in the door.
02 -
- Don't rush the browning step—those dark crusty bits are where the deepest flavor lives, and skipping them leaves the dish tasting flat and one-dimensional.
- The sauce will look thin after you add the stock, but trust the process; uncovering the pot in the final stage lets it reduce and concentrate into something glossy and coating.
- Taste as you cook and adjust seasoning in stages rather than all at once, because flavors mellow and marry as things simmer longer.
03 -
- If your sauce seems too thin after the prunes are added, uncover the pot and let it cook a few minutes longer at a higher heat; the liquid will reduce faster and the sauce will thicken and cling to the meat.
- Toast your almonds and sesame seeds in a dry pan for just 2-3 minutes until fragrant, then set them aside immediately—they go from golden to burnt in seconds, so pay attention.