Lamb Tagine

Prep Time: 0:25
Cook Time: 2:30
Serves: 4

Ingredients / Shopping List


2 onions

2 - 3 cloves garlic

4 tbsp olive oil

1 tsp paprika

1 tsp ground ginger

1 2.5cm of fresh root ginger

Salt and freshly ground black pepper


1kg diced lamb

20g butter

1 tblsp cooking oil

2 tins chopped tomatoes

1 aubergine

1-2tsp clear honey

Juice and zest of 1 orange

Pinch chilli flakes

1 tsp ground cinnamon ( or 2 sticks)

150g pack dried stoned prunes

100g  Toasted almonds to serve

Prep to Cook: Mixing bowl, cling film, basin or jug, chopping board, veg knife, garlic press, Tagine or casserole or thick based pan with lid.

Prep:Prepare the marinade:

Crush the garlic and put into a jug

 Peel and dice the onions finely and add to the garlic

Peel and dice the root ginger finely

Stir in oil and add the paprika and the ginger and stir well

Add the meat and mix thoroughly.  Cover and stand for about 2 hours in a cool place

In a large fry pan melt the butter and oil

Put the lamb into the pan in batches and look for the colour change from red to brown

Once all the meat has been browned put it all in an oven proof cooking casserole

Trim off the aubergine stem and dice the flesh, add to the meat

Add the tomatoes, chilli flakes, honey and orange juice and zest and season well

Add the cinnamon and the dried prunes

Cover and cook gently for about 2 hours to 2hours 30 mins either on a low hob


Cook in a covered dish or ‘Tagine’ in the oven gas Mark 4 or Electric 180C


Serve scattered with toasted almonds ( put the almond flakes on a baking tray and pop in the oven)

Keep an eye on them and remove them after about 10 minutes when they start to brown

Serve with minted couscous (see recipe)

Check it out!

A Tagine is clay or ceramic cooking pot with a tall conical lid, popular in Morocco used to cook meat and vegetable stews. In North African style meat and fruits are cooked together with some spices.  The lid shape helps steam to condense and fall back into the stew, keeping it moist. 

Recipe Science

Cooks Know How: Cooking a Tagine is similar to cooking a stew.  The aim is to tenderise the meat and develop flavours during the cooking.  Meat such as should lamb can be tough and therefore long slow moist cooking is required to make it tender.  Meat proteins will change with prolonged moist heat and this allows the meat fibres to fall apart.  Cooking makes the meat safe to eat.  Lamb is slightly fatty and therefore it picks up spice and fruit flavours well and makes a good Tagine.  Allow this dish to cook gently for best results.  Stir occasionally to prevent sticking to the pan and also to incorporate the cooking deposits on the sides of the pan.  Toast the almonds and sprinkle over the stew just before serving.