There’s something about a homemade lamb dish that just feels special—that’s why it’s one of my favorite meats to cook. In this easy homemade lamb tagine recipe, lamb shoulder is the star of the show—it’s very tender, which makes it perfect for soaking up tons of flavor. Spices add warmth, preserved lemon adds a citrusy floral note, and green olives add a tangy, savory edge. Together, they transform this dish into a comforting yet elegant meal that will make your whole house smell delicious.
What is tagine? Stew or a cooking pot?
Trick question! The word “tagine” (sometimes spelled “tajine”) can refer to both of the above. This recipe is for lamb tagine—a traditional Moroccan lamb stew, rich with spices and slow-simmered. It’s also the name of the North African clay pot you use to cook it. You may have seen them on the shelves of your favorite kitchen store before: a shallow clay pot with a tall, conical lid. The cone-shaped air pocket inside allows steam to circulate back into the food, keeping it moist and flavorful.
What’s in a good tagine spice blend?
There are different types of tagines, so naturally there are different kinds of spice blends to go with them. Usually, a tagine spice blend will contain some combination of turmeric, paprika, cumin, cinnamon, coriander, cardamom, allspice, salt, pepper, garlic, and pickled lemon. My recipe also has olives in it—and while lemon, olive and lamb might sound like a weird combination, the result is an irresistible comfort food you’ll want to make again and again.
What alternative spices can I use in lamb tagine?
If you were making a chicken tagine, you might want to omit the cinnamon, for example—and there’s debate about whether to use ground cinnamon or a whole stick. This lamb tagine recipe uses all of the above except cardamom and allspice, and I personally like to add a pinch of cayenne for a little kick. If you really like this recipe, you can always make some extra spice blend in advance so you have it on hand for next time! You can keep the proportions the same or adjust them to your liking.
I do recommend making this recipe as written the first time, then experimenting and adjusting the spice blend to taste for next time. Only you know what you like best! Remember that the olives and preserved lemons also add a lot of flavor to this savory lamb stew!
Can I make lamb tagine without a traditional tagine pot?
Yes! If you don’t own a tagine, you can make this recipe using a Dutch oven with a tight-fitting lid.
What is the difference between curry and tagine?
Both curry and tagine are slow-cooked dishes with deep, layered flavors, but they come from different traditions. Oftentimes, curry uses a base of ground spices mixed into a paste with ginger, garlic, and chiles. Tagine, on the other hand, leans on warm, dry spices combined with preserved citrus. Both of these dishes are stew-like and great with rice—so I’d say there are more similarities than differences!
Why should I use lamb shoulder for this dish?
Lamb shoulder might sound fancy, but it’s actually a very affordable cut of meat. Lamb shoulder is ideal for braised dishes like this tagine. It has enough fat and connective tissue to stay juicy during the long cooking process. In the end, it breaks down into tender, flavorful bites that practically melt in your mouth.
What to serve with tagine?
Moroccan lamb recipes like tagine—and other flavorful dishes from Morocco—tend to pair beautifully with sides like couscous, rice, and flatbreads. Why? They all soak up the sauce! You could even serve it with quinoa if you like. A simple side of roasted vegetables or a crisp cucumber salad would be a perfect addition to round out the meal.
What kind of rice goes best with lamb tagine?
There are so many right answers to this question! Fragrant long-grain rice is always a good choice—like brown or white basmati. You could make some saffron rice if you want a bit of a fancier option. No matter what rice you choose, the tagine is going to steal the spotlight, so you really can’t go wrong.
Make it a Meal: The Best Sides to Serve with Lamb Tagine
Lamb Tagine Recipe with Preserved Lemons and Olives
Learn to make a traditional Moroccan dish at home: Lamb tagine! With preserved lemons and olives added for bright, bold flavor, this unique dish is perfect for when you want to share something special with your guests.
Ingredients
Instructions
- At least 3 hours (and up to one day) before beginning to cook, put the lamb into a medium bowl. Whisk together the cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne, salt, and pepper in a small bowl and then sprinkle this mixture over the lamb chunks, tossing to coat evenly. Cover and leave in the refrigerator to marinate.
- After 3 hours (or the next day), heat the oven to 325 degrees.
- Take an ovenproof, heavy-bottomed pot or Dutch oven with a good-fitting lid, and heat the olive oil over medium-high heat. Add the lamb and brown it in batches, about 3-4 minutes per side. Set the browned lamb aside. You can use your cooking tagine if you have one.
- In the same pot, add the onion, garlic, and carrots. Cook, stirring occasionally, for about 6 to 7 minutes until softened and fragrant. Return the lamb to the pot and add the beef broth. Bring to a simmer, then cover, place in the oven, and cook for 1 hour.
- After the hour, stir in the olives, preserved lemon, and honey. Cover, return to the oven and cook for an additional hour.
- Serve with torn mint and toasted almonds, along with a grain of your choice—I personally love serving this dish with couscous. Enjoy!
