Hairy Bikers Lamb Tagine Recipe

It’s funny how a smell can dropkick you straight into a memory. The first time I made this Hairy Bikers lamb tagine, it was a drizzly October evening, and my flat smelled like I’d been transported somewhere between Marrakesh and the spice aisle of a market stall. I was homesick, broke, and determined to make something that didn’t taste like beans on toast. Spoiler: I succeeded — and made something so warming, so gorgeously spiced, I ended up calling three friends over and we just sat on the floor, eating straight from the pot.

This dish isn’t fast food. It’s slow, sultry, and smells like you’ve been cooking something truly special (even if you’ve just been sneaking Instagram scrolls in between stirring). The apricots plump up in the broth, the lamb falls apart at the nudge of a fork, and the spices—oh, the spices—sing in the background like a perfectly tuned chorus.

You don’t need a fancy tagine pot, though if you’ve got one, fair play. A Dutch oven or heavy casserole dish works a treat.

Why You’ll Love It

• Deeply comforting: Think stew, but dressed up with jewels and perfume.
• Leftovers are even better: The spices mellow and mingle overnight — trust me, it’s even better on day two.
• Warm without being spicy-hot: It’s all about aroma and depth, not burning your face off.
• A showstopper without faff: It tastes like a Michelin thing, but it’s mostly just simmering time.
• Perfect for feeding a group: Stretch it with couscous and you’re golden.
• Freezer-friendly: Make a double batch and freeze half — future you will be thrilled.

Ingredients

• 4 lb boneless lamb roast, cut into 1″ chunks
• Kosher salt
• 3 cups low-sodium chicken broth
• 1 cup dried apricots
• 3 tbsp extra virgin olive oil
• 1 medium onion, chopped
• 4 garlic cloves, sliced
• 2 tsp fresh ginger, minced
• 2 tbsp tomato paste
• 1 cinnamon stick
• Pinch of saffron
• ½ tsp ground turmeric
• ½ tsp ground coriander
• ¼ tsp ground cardamom
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• Black pepper
• ¼ cup chopped fresh cilantro, plus more for topping
• ½ cup toasted almond slivers
• Torn mint leaves, for serving
• Cooked couscous, for serving

How to Make It

Salt your lamb early:

Pop your lamb pieces in a bowl, sprinkle generously with salt (about 2 tsp), and let it sit. An hour at room temp is fine, but overnight in the fridge is magic if you’ve got the time. This step helps the meat relax, absorb salt, and cook up beautifully tender.

Let the apricots drink:

While the lamb chills, bring your chicken broth to a simmer. Turn off the heat and drop in the apricots. Let them soak and plump up for at least 15 minutes — they’ll get all brothy and luscious.

Sear that meat, batch by batch:

Heat your oil in a heavy-bottomed pot over medium-high. When it shimmers, add the lamb in batches (don’t crowd the pan!). Sear each piece until golden-brown on all sides — about 4 minutes per batch. Remove and set aside.

Build the flavour base:

Drop the heat to medium. Toss in your chopped onion and sauté until soft and fragrant, about 5 minutes. Add garlic and ginger, cook another minute. Stir in the tomato paste and coat everything.

Toast your spices:

Toss in the cinnamon stick, saffron, and all your ground spices. Let them bloom and toast in the onion mix for about a minute. It’ll smell incredible — don’t rush it.

Bring it all together:

Add the seared lamb back in along with the apricots and their soaking broth. Season with a few grinds of black pepper. Bring to a gentle boil, then cover and reduce to a simmer. Let it bubble low and slow for about 1.5 hours — until the lamb is melt-in-your-mouth tender and the sauce is thick and rich.

Finish with fresh bits:

Once it’s done, take it off the heat and stir in your chopped cilantro. Garnish with a handful more cilantro, the toasted almonds, and torn mint leaves. Serve hot over couscous. And maybe don’t plan anything too ambitious after — you’ll want a lie-down.

Common Mistakes and How to Dodge Them

Why’s my lamb tough?
You probably didn’t cook it long enough. Lamb needs time. Low heat and patience — no shortcuts.

My tagine tastes flat.
You might’ve skipped toasting the spices or used old ones. Spices lose their punch over time — give them a sniff! If they smell like dust, chuck ’em.

Too watery?
Simmer it uncovered for the last 15–20 minutes. It should be thick enough to coat the back of a spoon, not soup.

I burned the bottom!
Yep, I’ve done that too. Don’t crank the heat too high, and give it a stir now and then during the long simmer.

Storage and Reheating

• Fridge: Store leftovers in an airtight container for 3–4 days. Tastes even better the next day.
• Freezer: Freeze in portions for up to 3 months. Defrost overnight in the fridge.
• Reheat: Warm gently on the stove with a splash of water or broth. Or microwave in short bursts, stirring halfway. Oven works too — 160°C for 15–20 minutes, covered.

Frequently Asked Questions

Can I make this without a tagine?
Absolutely. A Dutch oven or any heavy pot with a lid works just fine.

Is this spicy?
Nope — it’s spiced, not spicy. If you want heat, add harissa or a pinch of chili flakes.

What cut of lamb should I use?
Lamb shoulder is ideal — it’s got enough fat to stay moist and tender. Leg works too.

Can I prep it ahead?
Please do. It’s actually better the next day, no lie.

Nutrition Facts (Per Serving):

Calories: 442 kcal
Fat: 24g
Carbs: 30g
Protein: 32g
Sodium: 860mg
Sugar: 17g

More Hairy Bikers Recipe:

• Hairy Bikers Jerk Chicken
• Hairy Bikers Beef Casserole Recipe
• Hairy Bikers Carbonara