Slow Cooked Lamb Tagine (Printable Format)
Tender lamb simmered with prunes and warming spices for a rich, aromatic Moroccan stew.
# What You Need:
→ Meat
01 - 2.6 lbs lamb shoulder, cut into large cubes
→ Marinade & Spices
02 - 2 tsp ground cumin
03 - 2 tsp ground coriander
04 - 1.5 tsp ground cinnamon
05 - 1 tsp ground ginger
06 - 1 tsp ground turmeric
07 - 0.5 tsp ground black pepper
08 - 1 tsp salt
→ Aromatics
09 - 2 large onions, finely chopped
10 - 4 garlic cloves, minced
11 - 1 thumb-sized piece fresh ginger, grated
→ Liquids
12 - 1 2/3 cups beef or lamb stock
13 - 2 tbsp tomato paste
14 - 2 tbsp runny honey
15 - 2 tbsp olive oil
→ Dried Fruit & Garnish
16 - 9 oz pitted prunes
17 - 1.7 oz blanched almonds, toasted
18 - 2 tbsp sesame seeds, toasted
19 - Fresh coriander leaves, for serving
# How-To Steps:
01 - In a large bowl, combine lamb cubes with ground cumin, coriander, cinnamon, ground ginger, turmeric, black pepper, and salt. Toss thoroughly to coat. Marinate in the refrigerator for a minimum of 30 minutes or preferably overnight.
02 - Heat olive oil over medium-high heat in a heavy-based pot or tagine. Brown lamb cubes in batches to avoid overcrowding; transfer browned pieces to a plate.
03 - In the same pot, sauté finely chopped onions for 6-8 minutes until softened and golden. Add minced garlic and grated fresh ginger, cooking for an additional minute until aromatic.
04 - Return browned lamb to the pot. Stir in tomato paste and runny honey, mixing to integrate all ingredients evenly.
05 - Pour in beef or lamb stock, scraping any browned bits from the bottom. Bring mixture to a gentle simmer.
06 - Reduce heat to low and cover the pot. Simmer for 1 hour and 30 minutes, stirring occasionally to prevent sticking.
07 - Stir in pitted prunes and continue cooking uncovered for 45 to 60 minutes until lamb is tender and sauce thickens.
08 - Adjust seasoning as necessary by tasting the stew and adding salt or spices if desired.
09 - Ladle stew into bowls and garnish with toasted almonds, sesame seeds, and fresh coriander leaves. Serve immediately.
# Expert Suggestions:
01 -
- The sweet-savory balance of prunes against warm spices creates an unexpectedly sophisticated dish that feels fancy without the fuss.
- It's genuinely a set-and-forget meal once it hits the slow cooker, so you're free to read, rest, or actually talk to your guests instead of sweating over the stove.
- The aromas alone are worth the two and a half hours—your kitchen will smell like you've mastered something ancient and beautiful.
02 -
- Don't skip the marinating step—even 30 minutes makes a difference, but overnight is when the spices fully befriend the meat and create something much greater than the sum of their parts.
- If your sauce looks too thin after the prunes are added, leave the lid off and let it bubble gently for the full time; it will thicken beautifully as it reduces, creating that signature glossy finish.
- Browning the lamb properly is non-negotiable; a pale tagine is a sad tagine, and those caramelized edges are where half the flavor lives.
03 -
- If you have a proper tagine pot, use it—the conical lid really does change the game—but a regular Dutch oven or heavy-bottomed pot works beautifully too.
- This dish actually improves if you make it a day ahead; the flavors marry and deepen overnight, so plan for that if you're cooking for guests.