Hairy Bikers Lamb Tagine Recipe

This easy lamb tagine is packed with warm spices, tender lamb, and a rich, flavorful sauce. Slow-cooked to perfection, it’s best served over fluffy couscous for a comforting meal.

Ingredients Needed:

• 2 pounds of 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 ounces) 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)

How To Make Lamb Tagine Recipe?

1. Marinate the lamb: Toss the lamb with 2 tablespoons of olive oil in a bowl. In a bag, mix all the spices (paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron). Add the lamb to the bag, shake to coat, and refrigerate for at least 8 hours or overnight.
2. Brown the lamb: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Brown the lamb in three batches, cooking each for 5 to 7 minutes. Remove and set aside.
3. Cook the vegetables: In the same pot, cook onions and carrots for 5 minutes. Add garlic and ginger, then cook for another 5 minutes.
4. Simmer the tagine: Return the lamb to the pot and stir in lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then lower the heat. Cover and simmer for 1 ½ to 2 hours, stirring occasionally, until the lamb is tender.
5. Thicken the sauce (optional): If needed, mix cornstarch and water, then stir it into the tagine during the last 5 minutes.
6. Serve: Spoon over couscous and enjoy warm.

Recipe Tips:

• Marinate for the Best Flavor: Let the lamb marinate overnight. This helps the spices soak in, making the meat extra flavorful and tender.
• Brown the Lamb in Batches: Don’t overcrowd the pan when browning the lamb. Cook it in small batches so it gets a nice crust instead of steaming.
• Use the Right Pot: A heavy-bottomed pot like a Dutch oven works best. It keeps the heat even and prevents burning.
• Don’t Rush the Simmering: Let the lamb cook slowly for at least 1 ½ hours. This breaks down the meat and makes it super soft.
• Adjust the Sauce Thickness: If the sauce is too thin, mix a little cornstarch with water and stir it in during the last 5 minutes. If it’s too thick, add a splash of broth.

How To Store & Reheat Leftovers?

• Refrigerate: Let the lamb tagine cool down first. Then, put it in a sealed container and store it in the fridge for up to 4 days.
• Freeze: After cooling, place it in a freezer-safe container and freeze for up to 3 months.
• Reheat: Pour the tagine into a pot and warm it over medium heat, stirring occasionally. If needed, add a little water or broth to loosen the sauce.

Nutrition Facts:

• Calories: 480 kcal
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 110mg
• Sodium: 580mg
• Potassium: 850mg
• Total Carbohydrate: 25g
• Dietary Fiber: 5g
• Sugars: 9g
• Protein: 45g

Try More Hairy Bikers Recipes:

• Hairy Bikers Turkey Curry Recipe
• Hairy Bikers Chicken Jalfrezi Recipe

Hairy Bikers Lamb Tagine Recipe

Course: DinnerCuisine: MoroccanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

2

hours 

Calories

480

kcal

This easy lamb tagine is packed with warm spices, tender lamb, and a rich, flavorful sauce. Slow-cooked to perfection, it’s best served over fluffy couscous for a comforting meal.

Ingredients

• 2 pounds of 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 ounces) 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)

Directions

• Marinate the lamb: Toss the lamb with 2 tablespoons of olive oil in a bowl. In a bag, mix all the spices (paprika, cinnamon, salt, garlic powder, coriander, cumin, cardamom, ginger, turmeric, cayenne, cloves, and saffron). Add the lamb to the bag, shake to coat, and refrigerate for at least 8 hours or overnight.
• Brown the lamb: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Brown the lamb in three batches, cooking each for 5 to 7 minutes. Remove and set aside.
• Cook the vegetables: In the same pot, cook onions and carrots for 5 minutes. Add garlic and ginger, then cook for another 5 minutes.
• Simmer the tagine: Return the lamb to the pot and stir in lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then lower the heat. Cover and simmer for 1 ½ to 2 hours, stirring occasionally, until the lamb is tender.
• Thicken the sauce (optional): If needed, mix cornstarch and water, then stir it into the tagine during the last 5 minutes.
• Serve: Spoon over couscous and enjoy warm.

Notes

• Marinate for the Best Flavor: Let the lamb marinate overnight. This helps the spices soak in, making the meat extra flavorful and tender.
• Brown the Lamb in Batches: Don’t overcrowd the pan when browning the lamb. Cook it in small batches so it gets a nice crust instead of steaming.
• Use the Right Pot: A heavy-bottomed pot like a Dutch oven works best. It keeps the heat even and prevents burning.
• Don’t Rush the Simmering: Let the lamb cook slowly for at least 1 ½ hours. This breaks down the meat and makes it super soft.
• Adjust the Sauce Thickness: If the sauce is too thin, mix a little cornstarch with water and stir it in during the last 5 minutes. If it’s too thick, add a splash of broth.