Moroccan Lamb Tagine

"A spicy blend of lamb, apricots and chickpeas. This makes a large pot, so freeze to give you a few meals down the road. I made mine in a crock pot. I have made this using chicken parts. I also serve this with a bit of plain yogurt on the side for those who want to cool down the spiciness.I didn't use all the cinnamon just 1/2 tsp as I don't care for meat and cinnamon together. Argan oil should be found in a speciality store. Time preparing does not include the overnight in fridge."
photo by Queen Dana photo by Queen Dana
photo by Queen Dana
photo by Leggy Peggy photo by Leggy Peggy
Ready In:




  • preheat oven to 300 degrees.
  • Place the cayenne, pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix.
  • Place the lamb in a large bowl and toss with 1/2 the spice mixture.
  • Cover and leave overnight.
  • Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish.
  • Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes. Add the crushed garlic in the final 3 minutes.
  • In a separate pan, heat the oil and brown the lamb on all sides.
  • Add to the casserole dish.
  • Deglaze the pan with 1/4 pint of the tomato juice and add that to the casserole dish as well.
  • Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins, saffron, lamb stock and honey to the casserole dish.
  • Bring to a boil, cover and place in oven or slow cooker 2 1/2 - 3 hours until meat is very tender.
  • Serve with couscous or rice and top with herbs.

Questions & Replies

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  1. I thought this was fantastic! Very fruity and very sweet, but I like my lamb that way. Made for ZWT6.
  2. Bren, I sure do wish I could have given this 5 stars, but it just didn't do it for us. Maybe the lamb I got from a friend was a little older than she thought, because it just didn't taste like beautiful spring lamb! And I would have to agree with the other reviewers that it was way too sweet. I didn't add the chickpeas to the dish, but served it over couscous. Thnx for posting, though, Bren. Made for the Voracious Vagabonds of ZWT 6.
  3. This was EXTREMELY tasty. Got a bit confused as it said in the intro a blend of lamb, apricots and chick peaks - but no mention of chickpeas in the ingredients. So I took a punt and threw in 3/4 cup cooked chick peas. I thinly sliced the onion and then found out it was to be grated - but I don't think it altered the flavour in any way. The big thing was that Leggy Peggy came out to our place last Friday and brought dinner - this recipe - I thought it was a bit sweet - so when I cooked it, having halves the recipe because there is only two of us - I only used a teaspoon of honey as I think the sweetness of the fruit does the job. Wonderful flavours and a great use of spices.
  4. Delicious tagine that I served with Recipe #428285. With the dried fruit and the honey, it was just a little too sweet for my tastes -- others disagreed. Thanks for posting.


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