Name: Hairy Bikers Lamb Tagine Recipe
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 15 min
Ingredients: 1.6 kg boneless lamb shoulder, trimmed of fat, cut into 3.5 cm (1.5-inch) cubes (yields ~1 kg/2 lb after trimming).; 1 kg lamb stewing meat or shoulder, trimmed, cut into 3.5 cm (1.5-inch) cubes.; 1 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil (like canola or sunflower oil); 3 garlic cloves, minced; 2 medium brown onions, diced (1 cm cubes); 1 1/2 tbsp tomato purée; 2 tsp fresh grated ginger; 2 cinnamon sticks; 600 ml (2 1/2 cups) chicken stock, low salt; 1 cup dried apricots (or see note for olives option); Zest of 1 lemon (or see note for preserved lemon).; 1 tbsp ground coriander; 1 tbsp ground cumin; 2 tsp ground cardamom; 2 tsp turmeric; 1 1/2 tsp ground fennel; 1 tsp cayenne pepper (optional for less spice); 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/2 tsp salt; 50 g (1/2 cup) toasted slivered almonds; Handful of fresh coriander (cilantro), roughly chopped; 1 1/2 batches plain couscous (optional: add dried fruit or nuts).

This delicious Hairy Bikers Lamb Tagine is a hearty, aromatic meal that’s perfect for cozy dinners. Packed with tender lamb, warm spices, and a hint of sweetness from apricots, it’s both comforting and nutritious. Simple to prepare with everyday ingredients, you can easily customize it to suit your taste. Serve it with fluffy couscous for a complete meal.

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Ingredients Needed

Lamb Options (Choose One):

1.6 kg boneless lamb shoulder, trimmed of fat, cut into 3.5 cm (1.5-inch) cubes (yields ~1 kg/2 lb after trimming).
1 kg lamb stewing meat or shoulder, trimmed, cut into 3.5 cm (1.5-inch) cubes.

Tagine:

1 tsp salt
1/2 tsp black pepper
3 tbsp vegetable oil (like canola or sunflower oil)
3 garlic cloves, minced
2 medium brown onions, diced (1 cm cubes)
1 1/2 tbsp tomato purée
2 tsp fresh grated ginger
2 cinnamon sticks
600 ml (2 1/2 cups) chicken stock, low salt
1 cup dried apricots (or see note for olives option)
Zest of 1 lemon (or see note for preserved lemon).

Ras el Hanout (Spice Mix):

1 tbsp ground coriander
1 tbsp ground cumin
2 tsp ground cardamom
2 tsp turmeric
1 1/2 tsp ground fennel
1 tsp cayenne pepper (optional for less spice)
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp salt

For Serving:

50 g (1/2 cup) toasted slivered almonds
Handful of fresh coriander (cilantro), roughly chopped
1 1/2 batches plain couscous (optional: add dried fruit or nuts).

How To Make Lamb Tagine Recipe

Prepare spice mix: Combine all the Ras el Hanout spices in a small bowl and set aside.
Preheat the oven: Heat your oven to 180°C (160°C fan)/350°F.
Brown the lamb: Season lamb with salt and pepper. Heat the oil in a large ovenproof casserole pot over high heat. Brown the lamb in 2–3 batches, turning so all sides are browned (about 3 minutes per batch). Set aside.
Cook the aromatics: Reduce heat to medium. Add onions and garlic, cooking for 3 minutes until softened. Stir in tomato purée, grated ginger, cinnamon sticks, and spice mix, cooking for 1 1/2 minutes until fragrant.
Make the sauce: Pour in the chicken stock and stir well. Return the browned lamb to the pot, ensuring it’s mostly submerged in the liquid.
Slow cook: Cover the pot with a lid and place it in the oven. Cook for 45 minutes. Add dried apricots, stir, and cook for another hour. Check halfway through to ensure the sauce isn’t drying out—add 120 ml (1/2 cup) water if needed.
Add lemon zest: Once the lamb is tender, gently stir in the lemon zest for a bright, zesty flavor.
Serve: Spoon the tagine over couscous, garnish with toasted almonds and fresh coriander, and enjoy!

Recipe Tips

Trim Lamb Well: Remove extra fat from the lamb to avoid a greasy dish. This keeps the tagine light and flavorful.
Toast Spices First: Gently cook the spices with the onions to release their full flavor. Don’t skip this step for a rich, aromatic dish.
Check Sauce Consistency: Ensure the sauce doesn’t dry out while cooking. Add a little water if it looks too thick.
Use Fresh Lemon Zest: Fresh zest adds a bright, fresh taste at the end. Avoid bottled lemon juice for the best flavor.
Serve Hot and Fresh: Serve the tagine immediately after cooking for the best taste and texture.

How To Store & Reheat Leftovers

Refrigerate: Put leftover lamb tagine in an airtight container and keep it in the fridge for 3 days.
Freeze: Place leftover lamb tagine in a freezer container. Freeze for 3 months. Thaw it in the fridge overnight and reheat it on low heat.
Reheating: Reheat leftover lamb tagine on the stovetop over low heat for about 10-15 minutes, adding a splash of water if needed. Alternatively, heat it in the microwave for 2-3 minutes, stirring halfway through.

Nutrition Facts

Serving Size: 1 serving (approximately 518g)

Calories: 892 kcal
Total Fat: 27g
Saturated Fat: 5g
Cholesterol: 134mg
Sodium: 1,026mg
Total Carbohydrate: 99g
Dietary Fiber: 11g
Sugars: 4g
Protein: 61g
Calcium: 143mg

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