Moroccan Lamb Tagine Stew (Printable Format)
A fragrant lamb stew with sweet dried fruits and aromatic Moroccan spices, perfect for a cozy meal.
# What You Need:
→ Meats
01 - 2.5 lbs lamb shoulder, cut into 2-inch cubes
→ Vegetables & Aromatics
02 - 2 medium onions, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, sliced
→ Spices
05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 1½ tsp ground cinnamon
08 - 1½ tsp ground ginger
09 - 1 tsp paprika
10 - ½ tsp ground turmeric
11 - ½ tsp cayenne pepper (optional)
12 - 1 tsp salt
13 - ½ tsp black pepper
→ Liquids
14 - 14 oz canned chopped tomatoes
15 - 2 cups lamb or beef stock (gluten-free if needed)
→ Dried Fruits & Nuts
16 - ⅔ cup dried apricots, halved
17 - ⅓ cup golden raisins
18 - ⅓ cup blanched almonds, toasted
→ Other
19 - 2 tbsp olive oil
20 - 2 tbsp honey
21 - Zest of 1 lemon
22 - Fresh coriander or parsley, chopped, for garnish
# How-To Steps:
01 - Heat olive oil in a large heavy-bottomed pot or tagine over medium-high heat. Brown the lamb cubes in batches until golden, then transfer to a plate.
02 - Reduce heat to medium. Add onions and carrots to the pot and sauté for 5 minutes until softened.
03 - Incorporate minced garlic and all spices into the pot. Cook for 1 minute until the mixture becomes fragrant.
04 - Return the lamb to the pot. Add chopped tomatoes, stock, honey, and lemon zest. Stir well and bring to a gentle simmer.
05 - Cover the pot and cook over low heat for 1½ hours, stirring occasionally to prevent sticking.
06 - Add dried apricots and raisins to the pot. Continue simmering, covered, for an additional 30 minutes until lamb is tender and sauce thickens.
07 - Stir in toasted almonds and adjust seasoning to taste.
08 - Sprinkle chopped fresh coriander or parsley over the stew before serving.
# Expert Suggestions:
01 -
- The lamb becomes impossibly tender and practically melts on your tongue after slow-cooking in those gorgeous spices
- It's one of those dishes that actually tastes better the next day, making it perfect for meal prep or entertaining
- The combination of warm spices with sweet dried fruits creates this sophisticated flavor that feels fancy but comes together easily
- It's naturally gluten-free and impressive enough to serve to guests who think you've been cooking all day
02 -
- Don't skip browning the lamb properly—this is the only step that can't be rushed, and it's what gives the tagine its depth and richness. A pale, unbrowsed tagine will taste flat no matter what else you do right.
- The dried fruits are added late for a reason: if you cook them from the beginning, they'll disintegrate into the sauce. Adding them in the last 30 minutes keeps them intact so they plump beautifully and add texture alongside flavor.
- Taste and adjust the seasoning at the very end—sometimes the sauce needs a touch more salt, sometimes a squeeze of fresh lemon juice, sometimes just a whisper more cinnamon. This is where you make it perfect.
03 -
- If you have preserved lemon, add a small piece right before serving—it's a traditional touch that adds a briny, fermented complexity that's absolutely magical
- Toasting your own almonds right before cooking changes everything—buy them raw and blanched, then toast them in a dry pan over medium heat for just a few minutes until fragrant, and you'll taste the difference immediately