Herbs & Spices

Lamb Tagine

image :  Lamb Tagine


  • 1 tablespoon olive oil, plus 1 tablespoon extra
  • 2 1/2 lbs (1.25 kg) cubed lamb
  • 2 cups sliced onions
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon sambal oelek (chili paste)
  • 2 cups chicken broth
  • 1/2 cup dry white wine
  • 2/3 cup pitted prunes, halved
  • 1/2 cup dried apricots, halved
  • 2 tablespoons honey
  • salt and freshly ground coarse pepper
  • 1/3 cup large pitted green olives, halved, optional
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup chopped fresh cilantro


Although the ingredient list may look a little lengthy the method is simple and takes only minutes to prepare. Once in the oven you don’t have to worry about it for a couple of hours. Lamb shoulder works best in this recipe but if you can’t find it, then use leg.

Grease a large deep casserole dish. Preheat the oven to 325°F (160°C).

Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Add the lamb in 2 to 3 batches and sear for about 5 minutes or until browned; remove from the pan.

Heat the extra oil in the same frying pan over medium heat. Add the onion and cook for about 5 minutes or until softened. Add the spices and sambal oelek and stir for about 1 minute or until fragrant.

Place the lamb, onion mixture, broth, wine, prunes, apricots, honey, salt and pepper into the prepared dish and stir until combined. Cook in the preheated oven for 1 hour; stir. Cover and cook a further 1 hour or until lamb is tender.

Stir in olives, cover and let stand for 10 minutes or until hot. Sprinkle with almonds and cilantro just before serving.

Serves 6.