Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Best to start this recipe the day before as you marinate the lamb overnight. Cooking time does not include the marinading time.

Ingredients Nutrition


  1. Combine lamb, onion, garlic, coriander, spices, oil and salt in a bowl, cover and refrigerate overnight.
  2. Preheat oven to 160°C.
  3. Heat a skillet over high heat, add lamb in batches and fry until lightly browned all over.
  4. Place meat in a tagine or casserole dish, add the orange peel.
  5. Drain tomatoes, reserving the juice.
  6. Set the tomatoes aside.
  7. Combine the juice and tomato paste, then add to the meat with the stock and bay leaf.
  8. Cover and bake in oven for 1 1/2 hours.
  9. Use a slotted spoon to transfer the meat to a plate.
  10. Place the dish over high heat (if you are using a tagine, you will need to transfer the liquid to a skillet).
  11. Add tomatoes and butter and reduce for 2 minutes, then add the honey, chickpeas, olives and meat.
  12. Cook, stirring for 1-2 minutes.
  13. Garnish with mint.
Most Helpful

Although the olives and orange zest were an interesting touch, I found the dish a bit bland overall. I missed the fruity flavours I associate with a tagine. My guests raved about the dish though and it was quite easy to prepare.

Laura H. November 15, 2005

i've never made a tagine using tomatoes before and wasn't quite sure what to expect, but this was delicious. very subtle flavors from the spices and other ingredients. instead of canned tomatoes i used 3 fresh ones as i have an abundance growing.i've also never put olives in a lamb tagine, but it added some saltiness and tang to the pungent sauce. i garnished with fresh mint,served over couscous, great dinner.

chia September 27, 2005