Moroccan style lamb tagine

A simple lamb tagine with gentle flavors of Morocco. A warming hearty meal, easy to make and suitable for the whole family.

SERVES: 4-6 PREP TIME: 20 mins COOK TIME: 75 mins


  • 10g dried apricots, sliced
  • 1 tablespoon olive oil
  • 2 medium red onions, finely sliced
  • 4 cloves garlic, crushed or finely sliced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh coriander, finely chopped
  • 1 tablespoon of mixed spices (ground turmeric, cumin, coriander, fennel seeds and star anise work well)
  • ½ teaspoon black pepper
  • 1 kg lamb, cubed
  • 50g flaked almonds
  • Approximately 250 ml water


  1. Place the sliced apricots in a small bowl, cover with boiling water and set aside.
  2. In a large lidded frying pan heat the olive oil over a medium to low heat, add the onion and cook gently until soft.
  3. Add the garlic, ground spices and pepper and stir well.
  4. Add the lamb, almonds, soaked apricots (with their water) and cover for 10 minutes.
  5. Add the chopped coriander and parsley, setting aside a small amount for garnishing.
  6. Stir well, add water and cover again, letting the tagine simmer for approximately 50 minutes.
  7. Serve hot and garnish with the set aside herbs.

Inspiration and top tips

  • If your frying pan doesn’t have a lid use aluminium foil instead
  • To enhance the flavours leave the tagine to cool overnight and reheat
  • To further tenderize the meat you can cook the tagine for longer over a lower heat

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  

Filed under

Gluten freeDairy freeSugar Free

  • By Matilda Bathurst, BSc Hons, RGN, RM, PGCE (Primary)

    A life enthusiast, nurturer and willing learner; mother, teacher, walker extraordinaire, registered midwife & nurse. Thriving into my elder years.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer