Lamb Tagine


4 servings

Sunset Dinner


This traditional Moroccan dish makes a tasty supper - great all year-round.


Oven temperature

Pre heat oven to 180°C fan 160°C – 350°f- Reg4


  1. Mix cayenne, pepper, paprika, ginger, turmeric & cinnamon together.

  2. Coat lamb with half of mixed spice

  3. Heat 1 tab of oil in pan and brown lamb take out and put in ovenproof casserole dish.

  4. Add onion to oil and add rest of mixed spices cook until onion translucent and spice just cooked.

  5. De-glaze pan with tomato juice for a few minutes then add tinned tomatoes, dried fruits, flaked almonds, stock and honey.

  6. Pour over lamb, cover tightly and put in oven for approx. 1 ½ hours until meat really tender.

  7. Sprinkle with coriander

Cooks tips

As with most casseroles make a day in advance to let the spices open out and flavour the lamb.

Serve with

Roasted vegetable cous cous

Wine pairing

Sunset Dinner


  • ½ tsp cayenne pepper

  • 1 tsp black pepper

  • 1 tab paprika

  • 1 tab ground ginger 

  • ½ tab turmeric

  • 1 tsp ground cinnamon

  • 250g stewing lamb

  • 1 onion chopped

  • Olive oil

  • 2 cloves garlic crushed

  • 250g tomato juice

  • 400g tinned tomatoes

  • 50g dried apricots – chopped

  • 25g dates stones & chopped

  • 25g raisins

  • 30g flaked almonds

  • 250g lamb stock

  • ½ tsp honey

  • Coriander chopped

  • Seasonings