Published Apr 2nd
Moroccan Tagine
Prep 15m Cook 2h Additional - Ready In 2h 15m
Servings 5 servings Calories 394.4

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled ‘baking legs’ and sold cheaply) that will do very well.

Recipe Ingredients

  • 1 tablespoon olive oil
  • 2 large onions, peeled and sliced into rings
  • 2 pounds lamb meat, cut into 1 1/2 inch cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • salt to taste
  • 1 teaspoon ground black pepper
  • 4 pears - peeled, cored and cut into 1 1/2 inch chunks
  • ½ cup golden raisins
  • ½ cup blanched slivered almonds

Cooking Directions

  1. 1 Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
  2. 2 Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

Nutrition Facts

  • Calories 394.4
  • Carbohydrate 42.7 g
  • Cholesterol 71.3 mg
  • Fat 14.5 g
  • Fiber 7.5 g
  • Protein 26.4 g
  • Saturated Fat 2.9 g
  • Sodium 68.3 mg
  • Sugar 25.8 g


  1. I decided to try this recipe for a Moroccan themed holiday dinner this year. It turned out great! I did have to tweek it a little. I used chicken breast instead of lamb and I followed the advice of previous posts and doubled all of the spices. I also served it with couscous instead of - Read more ...
  2. Tasty and easy way to serve lamb. I made a few substitutes to accommodate the ingredients I had on hand. I substituted sultana raisins for the golden, and MacIntosh apples for the pears. Rather than add the almonds to the dish I toasted sliced almonds and sprinkled them on top just before serving. I served - Read more ...
  3. I enjoyed this recipe. It reminded me of an actual "tagine" dish I had in Morocco. Based on other reviewers using broth instead of water I threw in a cube of lamb buillon and I think it was a good choice. (I'm residing in England; I'm not sure you can get lamb buillon in the - Read more ...
  4. This recipe for Lamb Tagine was simply wonderful! And it was so easy to make - I'll definitely be making this next time I host a dinner party. Also I served this over couscous instead of rice.
  5. I thought this recipe was delicious! I love spice so i pretty much doubled the spices and left out the almonds as i didn't have any on hand. I also served mine over couscous instead of rice. Great flavor!
  6. i added 1TBS of Lemon juice half a cube of cubed chicken stock an extra tsp of cumin and a bay leaf. it tasted alot better.
  7. This tagine was just ok. It wasn't my favorite but my boyfriend did enjoy it. I thought the dish lacked flavor...and I even tried adding some extra flavor to it while it was cooking. Also for me the dish took quite a bit longer to cook than what was instructed. Also mine turned out too - Read more ...
  8. This recipe was perfect for the meal I planned for Valentine's Day. One thing I learned though...DO NOT substitute with beef cubes! Very dry!
  9. These spices look great but for the love of Morocco do NOT serve over rice. If you want to serve over something use couscous and omit the almonds.