Recipe: Lamb Tagine

Great for dinner parties, this lamb tagine is easy, warming and presents well. It doesn’t require any outrageous ingredients either, so not too hard to pull together without much thought. I don’t own a tagine pot, but not to worry, as a saucepan absolutely suffices.

Collect (for the marinade)

  • 1 t cumin
  • 1 t ginger
  • 1 t cinnamon
  • fresh coriander
  • 3 garlic cloves
  • 1 T sea salt
  • 1 juiced orange

Collect (for the tagine)

  • 1 kg lamb, cubed
  • E.V.O.O
  • 2 onions
  • 1/2 c beef stock
  • 1 c olives
  • 1 lemon peel
  • toasted almonds
  • fresh coriander
  • couscous


  1. Mash the ingredients for the marinade to a paste with a mortar and pestle. Add the orange juice.
  2. Put lamb into a ziplock bag with the marinade and leave for at least 2 hours, preferably overnight.
  3. Heat pan and brown meat.
  4. Add chopped onions and saute.
  5. Return meat to pan and add stock, boil.
  6. Simmer for 1.5 hours, adding more stock if needed.
  7. 10 minutes before serving add olives and lemon peel.
  8. Serve with couscous, toasted almonds and coriander.


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