Nigella Lamb Tagine Recipe

This lamb tagine is a warm and comforting dish, slow-cooked with spices, dried apricots, and a rich, thick sauce. The lamb becomes tender and flavorful, perfect for serving over couscous with almonds and fresh coriander.

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Ingredients Needed:

Lamb (Choose One Option):

• 1.6 kg (3.2 lb) boneless lamb shoulder, trimmed and cut into 3.5 cm (1.5-inch) cubes
• 1 kg (2 lb) lamb shoulder or stewing meat, trimmed and cut into 3.5 cm (1.5-inch) cubes

For the Tagine:

• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp canola oil
• 3 garlic cloves, minced
• 2 brown onions, diced (1 cm / 0.3-inch pieces)
• 1 1/2 tbsp tomato paste
• 2 tsp grated ginger
• 2 cinnamon sticks
• 2 1/2 cups low-sodium chicken stock
• 1 cup dried apricots
• 2–3 tsp lemon zest

Ras el Hanout (Spice Mix):

• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 2 tsp ground cardamom
• 2 tsp turmeric powder
• 1 1/2 tsp fennel powder
• 1 tsp cayenne pepper
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 tsp salt

For Serving:

• 1/2 cup slivered almonds, toasted
• 1/2 cup fresh coriander (cilantro), chopped
• Couscous (plain or with nuts and dried fruit, optional)

How To Make Lamb Tagine Recipe?

1. Preheat the Oven: Set oven to 180°C.
2. Make the Spice Mix: Mix all spices in a small bowl and set aside.
3. Brown the Lamb: Toss lamb with salt and black pepper. Heat canola oil in a large ovenproof pot (Dutch oven) over high heat. Brown the lamb in batches (about 3 minutes per batch), turning to color all sides. Remove and set aside.
4. Cook the Onions & Spices: Lower heat to medium-high. Add onion and garlic, and cook for 3 minutes until soft. Stir in tomato paste, ginger, cinnamon sticks, and the spice mix. Cook for 1 1/2 minutes, stirring constantly.
5. Add Stock & Simmer: Pour in chicken stock, stir well, then return the browned lamb to the pot.
6. Slow Cook in the Oven: Cover with a lid and bake for 45 minutes. Then, stir in dried apricots, cover again, and bake for another 1 hour. Check halfway—if the sauce is too thick, add 1/2 cup water.
7. Finish with Lemon Zest: Once the lamb is tender, stir in lemon zest (or preserved lemon).
8. Serve & Enjoy: Spoon over couscous, then sprinkle with toasted almonds and fresh coriander.

Recipe Tips:

• Trim the Fat from the Lamb: Too much fat will make the dish greasy. Trim off the excess fat before cooking, but keep some for flavor and tenderness.
• Brown the Lamb in Batches: If you crowd the pot, the lamb will steam instead of browning. Cook it in small batches over high heat to lock in flavor.
• Check the Sauce While Cooking: The sauce should be thick and rich, not dry. Check halfway through baking—if it looks too thick, add 1/2 cup water to keep the right texture.
• Use the Right Pot: A heavy pot with a tight lid (like a Dutch oven) keeps the moisture inside and prevents the sauce from drying out. A loose lid can cause too much evaporation.
• Let the Tagine Rest Before Serving: The flavors get richer and deeper if you let the dish rest for 10–15 minutes after cooking. This also helps the sauce thicken naturally.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Lamb Tagine cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 4 days.
• Freeze: Let the Lamb Tagine cool completely before placing it in freezer-safe containers. Leave some space at the top for expansion. Freeze for up to 3 months.
• Reheat: Pour the lamb tagine into a pot and warm it over low heat, stirring occasionally. If the sauce has thickened too much, add a little water or broth to bring back the right consistency.

Nutrition Facts:

• Calories: 520 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 110mg
• Sodium: 500mg
• Potassium: 750mg
• Total Carbohydrate: 35g
• Dietary Fiber: 5g
• Sugars: 15g
• Protein: 45g