Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lamb Tagine Recipe
    Lost? Site Map

    Lamb Tagine

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    Jewelies's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on November 15, 2005


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lamb Tagine

    Serving Size: 1 (337 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 517.1
    Calories from Fat 317
    Total Fat 35.3 g
    Saturated Fat 11.5 g
    Cholesterol 107.0 mg
    Sodium 876.3 mg
    Total Carbohydrate 20.9 g
    Dietary Fiber 3.3 g
    Sugars 9.4 g
    Protein 29.6 g

    The following items or measurements are not included:

    orange rind

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes