Lamb Tagine with Honey

Total Time
2hrs 50mins
Prep 20 mins
Cook 2 hrs 30 mins

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

Ingredients Nutrition


  1. In a bowl combine the ginger, pepper, ras el hanout, saffron and water and mix well.
  2. Add the meat and rub in the paste, coating evenly.
  3. Cover and refrigerate overnight.
  4. In a Dutch oven or other heavy, lidded pot, melt the butter over medium heat.
  5. Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.
  6. Add the marinated meat to the pot and then the chicken stock to cover the meat.
  7. Bring the stock to a boil, and skim off any scum that appears.
  8. Reduce the heat to low, cover and simmer, stirring from time to time.
  9. Add water if the pot becomes too dry.
  10. Stew until the meat is tender, about 1 1/2 hours.
  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. (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. Serve immediately with couscous, rice or potatoes.
Most Helpful

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.

profken February 14, 2011

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.

lindseylcw July 18, 2009

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.

Khana April 24, 2008