LAMB TAGINE

This LAMB TAGINE is deeply fragrant, gently spiced, and built for slow, cozy cooking—the kind of dish that makes the whole house smell incredible and feels special without being fussy. It leans into warm Moroccan-inspired spices, fresh ginger, lemon zest, and a rich tomato base, then finishes with bright herbs and lemon to keep every bite lively and balanced.

Lamb tagine is traditionally cooked low and slow until the meat turns meltingly tender and the sauce becomes thick, glossy, and infused with spices. The version below uses a homemade spice mix built from pantry spices rather than a premixed blend, so your readers can recreate it without hunting down specialty blends. The tallow or butter gives the sauce a luxurious mouthfeel, while tomato paste, onions, and carrots create a naturally sweet, savory base.

This recipe is written for a Dutch oven or heavy pot, but it works beautifully in a traditional tagine or in the oven after the initial sear. It’s ideal for Sunday suppers, small dinner parties, or any night when you want to do a bit of prep and then let time do the rest. Serve it with roasted vegetables, fried or steamed cauliflower, or a simple salad and crusty sourdough bread to soak up every drop of sauce.

Tips:

Fat choice: Using tallow deepens the savory, lamby flavor and keeps the dish more ancestral, while butter brings a round, creamy richness. Either works; a mix is lovely.

Heat level: The cayenne is flexible. Start with less if cooking for kids or spice‑sensitive guests, and offer extra chili flakes or harissa paste at the table.

Make‑ahead friendly: This tagine actually improves after resting. You can cook it a day ahead, chill, and gently reheat on the stove with a splash of water; the flavors will meld and deepen.

This lamb tagine fits seamlessly into your cozy, whole‑food style: lots of real ingredients, layered flavor from pantry spices, and a slow, unfussy method that rewards a little prep with a big payoff at the table.

Prep Time15

Cook Time2 30

Total Time2 45

Keyword: lamb in dutch oven, lamb shoulder, lamb tagine, oven roasted lamb in dutch oven or tagine, roasted lamb with spices

Servings: servings

Calories: 923kcal

Equipment

1 tagine or Dutch oven

Ingredients

SPICE MIX

2 tsp ground paprika
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp garlic powder
½ tsp ground cumin
½ tsp ground cardamom
½ tsp ground ginger
½ tsp ground turmeric
¼ tsp ground cloves
½ tsp ground caraway
½ tsp ground allspice
1½ tsp salt
½ tsp freshly ground black pepper
⅛- ¼ tsp ground cayenne pepper optional

TAGINE

2–2 ½ lb lamb shoulder or leg trimmed and cut into 1½–2 inch chunks
2 TBSP tallow or butter
2 large onions roughly chopped
4-5 medium carrots roughly chopped
4-5 garlic cloves chopped
1 TBSP freshly grated ginger
1 tsp lemon zest
2 TBSP tomato paste
2 cup water

FINISH AND GARNISH

handful fresh parsley chopped
handful fresh mint chopped
lemon slices or wedges for serving

Instructions

In a small bowl, combine paprika, cinnamon, garlic powder, coriander, cumin, cardamom, ground ginger, turmeric, cayenne (if using), cloves, caraway, allspice, salt, and black pepper.
Pat the lamb pieces dry with a paper towel. Toss them in the spice mix until well coated. If you have time, cover and let the lamb marinate in the fridge for 1–2 hours (or overnight) for deeper flavor.
Heat a large Dutch oven or tagine over medium heat.
Add the chopped onions and carrots. Cook, stirring occasionally, until the onions are soft and lightly golden, 6–8 minutes.
Stir in the garlic and freshly grated ginger. Cook 1–2 minutes, stirring, until very fragrant.
Stir in the tomato paste, add water, and cook for another 1–2 minutes, letting it darken slightly and coat the vegetables. Season with salt and black pepper to taste. Add the lemon zest and stir.
In a tagine or Dutch oven, layer the seasoned lamb and vegetables together, mixing gently to combine.
Preheat the oven to 375°F if you’re using a Dutch oven or other oven‑safe pot. If you’re using a ceramic tagine, do not preheat the oven; place the filled tagine into a cold oven, then turn it on so the temperature rises gradually and the ceramic doesn’t crack from sudden heat.
Cook for about 2 ½–3 hours, or until the lamb is very tender and the sauce is thick and rich.
Check occasionally, stirring and adding a splash more liquid if it looks too dry. You want a glossy, spoon‑coating sauce by the end.
When the lamb is tender, taste the sauce and adjust seasoning with more salt, pepper, or a pinch of cayenne if you want extra heat.
If you’d like the sauce a bit brighter, you can add an extra grating of lemon zest or a squeeze of lemon juice right at the end.
Just before serving, sprinkle the tagine with chopped parsley and mint.
Garnish with lemon slices or wedges around the edges of the serving dish.
Serve hot with fried or steamed cauliflower, roasted vegetables, or crusty sourdough bread to soak up the sauce.

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