Moroccan Lamb Tagine

Flavoursome, aromatic and healthy, this recipe will be a hit with your family or dinner guests. It goes beautifully with cous cous, which soaks up the sauce.

At a glance

2.5 hours
Serves 6 people

Pair With

The Four of Us Pinot Noir
RRP $21.90

Tip: After opening the bottle, allow it to breathe for 15 minutes before drinking.


  • 1kg lamb chump chops
  • 1 bay leaf
  • 3 carrots
  • 1 can chickpeas
  • 1/2 cup dried apricots
  • 3 garlic cloves, large
  • 1/2 tsp ground ginger
  • 1 400g can chopped tomatoes
  • 1 onion diced
  • 6 medium potatoes
  • 650ml salt reduced beef stock
  • 1 1/2 tsp ground Allspice
  • 1 cinnamon stick
  • 1 tbs olive oil
  • 1 tsp Ras el hanout (if you can’t find this, use a Moroccan spice blend)
  • fresh coriander and roasted almonds to serve

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  1. Preheat oven to 170 degrees celsius.
  2. In a large heavy oven-safe pot, heat 2 tbsp olive oil.
  3. Sauté the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and salt and pepper. Remove from the pot and set aside.
  4. In the same pot, add more oil if needed, and brown the lamb.
  5. Turn heat to medium-high and return the sautéed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
  6. Add the canned tomatoes and stock and bring everything to a boil for 5 minutes or so.
  7. Cover the pot and place in the 170 degrees oven for 1 ½ hours (check partway through to add water or broth if needed).
  8. Stir in the chickpeas, cover and return to the oven for another 30 minutes.
  9. Sprinkle with fresh coriander and roasted almonds to finish.
  10. Serve with a side of plain cous cous. Simply cook according to packet instructions, just before serving.

Chef’s note
You could also cook this in the slow cooker: brown off the meat and veges and add all the ingredients to the slow cooker, then add the chickpeas in for the last hour.