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

I've had a couple of friends cook me lamb tagine before, but it was never quite what I was expecting. So I found about 5 different one' s and took out the basics and added my own flavour from there.

Ingredients Nutrition


  1. Preheat oven to Gas mark 7 (220degrees).
  2. Cut meat from lamb shoulder in 4cm cubes.
  3. Mix together marsala, tumeric, coriander, ginger, salt. Rub half of this mixture into the meat. Put meat in pot to brown.
  4. Add sliced onions, tomatoes and garlic and some more spice…. Allow to brown.
  5. Add saffron and water, stir for 3 – 4 min, add remaining spice.
  6. Add dices sweet potato and 1 tin plum tomatoes in sauce, break up tomatoes slightly in pot.
  7. Leave to simmer for 3 - 4 min.
  8. Add 2 tsp cinnamon, nuts and a generous squeeze of honey, stir together.
  9. Transfer to oven proof dish – no lid.
  10. Place in oven for 15 min then drop temperature to Gas mark 3 (150 degrees).
  11. Cook for another 1hr.
  12. Add sliced green beans and return to oven for another 30 minute.
  13. To serve:.
  14. 1 cup of cous cous – pour into bowl and just cover with boiling water, cover bowl with sideplate and allow to stand 3 – 4 minute.
  15. Sweet nutty butternut - 1 butternut, diced and boiled.
  16. Chop up more of the nuts you used in the tagine, add butter, salt, pepper and cinnamon to small frying pan – cook for 2 - 3 min, add tsp cinnamon and generous squeeze of honey, stir until it boils. Pour over cooked butternut and serve immediately.
  17. 2 tbsp Greek yoghurt per person, mixed with finely chopped mint.
  18. Roughly chopped coriander leaves to finish.
Most Helpful

I used lamb leg steaks which I diced. I chucked in some other veggies and some sultanas. Served it on a bed of spiced couscous with pine nuts. Super yum! The meat was cooked and tender in an hour so took it out the oven then - couldn't wait any longer!

Froozely August 22, 2010

Only variation was I used diced lamb straight from the butcher instead of cutting meat off the shoulder - so obviously use less than 1 kg of diced lamb, as 1kg stated in the recipe is shoulder bone and all (prob used 750g). The dish got a huge thumbs up from my husband and father in law - and me! Really nice blend of flavours and not too overpowered by spices as some moroccn dishes can be - it was just right. Thanks Chef!

Donye March 11, 2010