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    You are in: Home / Recipes / Lamb Tagine with Honey Recipe
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    Lamb Tagine with Honey

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    20 mins

    2 hrs 30 mins

    chia's Note:

    Another lamb tagine, this recipe uses ras el hanout (see my recipe). Prep time does not reflect overnight marinating. courtesy of the NY Times.

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    Units: US | Metric


    1. 1
      In a bowl combine the ginger, pepper, ras el hanout, saffron and water and mix well.
    2. 2
      Add the meat and rub in the paste, coating evenly.
    3. 3
      Cover and refrigerate overnight.
    4. 4
      In a Dutch oven or other heavy, lidded pot, melt the butter over medium heat.
    5. 5
      Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.
    6. 6
      Add the marinated meat to the pot and then the chicken stock to cover the meat.
    7. 7
      Bring the stock to a boil, and skim off any scum that appears.
    8. 8
      Reduce the heat to low, cover and simmer, stirring from time to time.
    9. 9
      Add water if the pot becomes too dry.
    10. 10
      Stew until the meat is tender, about 1 1/2 hours.
    11. 11
      Add the apricots, almonds, honey, carrots, and ground cinnamon and simmer, covered, stirring often to prevent scorching, until the meat is very soft and almost falling part, about 30 minutes longer.
    12. 12
      (If it is too soupy, uncover and simmer to reduce the sauce to a syrupy glaze.) Stir in the chopped parsley and transfer to a warmed serving dish.
    13. 13
      Serve immediately with couscous, rice or potatoes.

    Browse Our Top Lamb/Sheep Recipes

    Ratings & Reviews:

    • on February 14, 2011


      I made this recipe based on the great reviews, and I was a bit disappointed. I found the tagine to be both too sweet and too greasy. The lamb shoulder itself is a fairly fatty cut - adding 1/2 cup butter is overkill. I only added 1/4 cup, but still found the result very heavy. Similarly, there needed to be some counterbalance to the honey & cinnamon. I added a jalapeno pepper and salt (strangely missing from the recipe), but it still needed something else. There are a lot of great tagine recipes on this site - this one wasn't my favorite.

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    • on July 18, 2009


      Fabulous recipe Chia, Thank you. Put this on the menu at the pub and it was very popular this weekend. Need to cook it in a seriously thick bottomed pan or the sweet sauce will stick and burn but the flavour is lovely with a nice kick.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2008


      I LOVED this. I used raisins and for got the parsley. My DH liked it but thought it was a little too sweet for a dinner. (He's just not into dishes with a bit of a sweeter side) I'd make it again.

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

    Read All Reviews (6)


    Nutritional Facts for Lamb Tagine with Honey

    Serving Size: 1 (518 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1289.5
    Calories from Fat 768
    Total Fat 85.3 g
    Saturated Fat 33.0 g
    Cholesterol 211.6 mg
    Sodium 624.9 mg
    Total Carbohydrate 84.5 g
    Dietary Fiber 8.7 g
    Sugars 65.9 g
    Protein 53.6 g

    The following items or measurements are not included:

    ras el hanout spice mix

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