Spiced Lamb Tagine

    10 hours 45 minutes

    This lovely spicy lamb tagine is super satisfying and best served with cous cous and cucumber raita. What a meal!

    409 people made this

    Serves: 4 

    • 1/4 cup olive oil
    • 1 kg diced lamb meat
    • 2 teaspoons paprika
    • 1/4 teaspoon ground turmeric
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon ground cardamom
    • 1 teaspoon salt
    • 1/2 teaspoon ground ginger
    • 1 pinch saffron
    • 3/4 teaspoon garlic powder
    • 3/4 teaspoon ground coriander
    • 2 medium brown onions, diced
    • 4 medium carrots, peeled, cut into batons
    • 3 cloves garlic, crushed
    • 1 tablespoon grated fresh ginger
    • 2 teaspoons grated lemon rind
    • 2 cups (500ml) chicken stock
    • 1 tablespoon sun-dried tomato paste
    • 1 tablespoon honey
    • 1 tablespoon cornflour (optional)
    • 1 tablespoon water (optional)

    Preparation:45min  ›  Cook:2hours  ›  Extra time:8hours marinating  ›  Ready in:10hours45min 

    1. Place lamb in a large bowl, toss with 2 tablespoons of the olive oil. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder and coriander; mix well. Add the lamb to the bag, and shake to coat well. Refrigerate at least 8 hours, preferably overnight.
    2. Heat remaining oil in a large saucepan over medium-high heat. Cook lamb, in batches, until well browned. Remove from pan. Add onions and carrots and cook for 5 minutes. Stir in the garlic and ginger and cook until fragrant.
    3. Return the lamb to the pan with the lemon zest, chicken stock, tomato paste and honey. Bring to the boil and then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.
    4. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornflour and water during the last 5 minutes.

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    Reviews in English (321)


    Altered ingredient amounts. Instead of thickening the excess liquidity, I drained it into a frypan, turned up the heat and reduced the liquid way, way down until it was 1/4 of original and thick... and SPICY.. Sensational Recipe!!  -  28 Feb 2010


    I used forequarter lamb chops to make it more economical. Very tasty and the meat just fell off the bones.  -  28 Jun 2009


    Used beef instead of lamb which made a bit of a difference, but still very delicious. Definately going to make again but use lamb next time.  -  20 Nov 2010