Lamb Tagine
This Moroccan lamb builds carrots, lamb leg and saffron into a fuss-free meal you can have ready in about 65 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for pan and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
- Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
- Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
- Remove the lid and cook for a further 30 mins, then stir in the squash.
- Cook for 20 – 30 mins more until the squash is soft and the lamb is tender.
- Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.
You'll use: Pan · Saucepan
Watch how it's made
Hosted on YouTube — pressing play loads content from YouTube.
Ingredient substitutions
- Honey
- maple syrup · agave
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
What to serve with Lamb Tagine
- Spicy North African Potato Salad Vegetarian
- Chicken Couscous Chicken
- Tahini Lentils Vegetarian
- Moroccan Carrot Soup Vegetarian
Tips & common questions
How long does Lamb Tagine take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of honey?
Try maple syrup. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Lamb Tagine via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.