Moroccan lamb tagine
- November 2016
- Serves 6-8
- Hands-on time 30 min, simmering time 3 hours
Melt-in-your-mouth lamb and warming Moroccan spices – this lamb tagine recipe is perfect served with warm flatbreads.
Want something quicker? This lamb, date and spinach tagine is ready in just 30 minutes.
- Dairy-free recipes
- 20.1g (6.9g saturated)
- 22.3g (17.4g sugars)
The tagine can be made up to 24 hours in advance (without the herbs, pistachios and pomegranate seeds) and kept in a sealed container in the fridge. It can also be frozen for 1 month in a sealed container.
Sprinkle the tagine with the garnish just before serving.
Rate & review
Or, how about...?
Lamb, chickpea and squash tagine with chermoula and couscous
Take your tastebuds on a journey through North Africa with this ultimate Moroccan tagine recipe.