Lamb Tagine Recipe

with dried prunes and apricots

This Lamb Tagine Recipe can be prepared in advance and heated just before serving. It is really a kind of lamb stew recipe and it is ideal if you are after freezer meals as it freezes beautifully.

Moroccan recipes often use a tagine which is a casserole dish with a conical lid - the idea being that the moisture collects in the lid and falls back into the meat. Here, the lamb tagine recipe is prepared in a large casserole dish without compromising the flavor. The lamb is given a long, slow cook which produces a succulent result.

The dried fruits are added towards the end of the cooking process so that they don't disintegrate. You may use lamb shanks or any other stewing cut of lamb, for example, lamb neck.

  • Easy
  • Preparation time: 20 minutes
  • Cooking time: 2 - 3 hours
  • Serves: 4
  • Ingredients:

  • 1½ lbs / 700g lamb shanks or other stewing cut - about 4 shanks
  • 2 medium onions, diced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground tumeric
  • ¼ teaspoon cayenne pepper
  • 1 cup beef or lamb stock
  • 4oz / 125g dried apricots
  • 5oz / 150g prunes
  • oil for shallow frying
  • 4oz / 125g slivered almonds
  • It is worth making this lamb tagine in a large wide casserole pan which is suitable for the hob as well. This way, you save on washing up. The casserole pan must have a lid. I use a Le Creuset 24 Dutch Oven which works well.


    1. Heat the oven to 300° F / 150° C.
    2. Try to remove as much fat from the lamb shanks as possible. Brown the lamb shanks all over in a little oil. Don't attempt to cook them through - you just want them to get a deep color which will flavor the dish. Set aside.
    3. Pour the excess oil out of the pan, until you have just 2 - 3 tablespoons left. Brown the onions in the remaining oil until they are soft and brown. Again, this will flavor the tagine.
    4. Add the ginger, coriander, cumin, cinnamon, tumeric and cayenne pepper to the onions. Cook for a minute but be careful that they don't burn.
    5. Add the stock and finally add the lamb shanks back to the casserole dish.
    6. Bake for about 2 hours. Add the apricots and prunes and bake for a further 30 - 40 minutes. The lamb shanks should be succulent but the apricots and prunes should still hold their shape.
    7. If your tagine is fatty, allow the dish to cool and then skim the fat off the top. Gently reheat before serving.
    8. To toast the almonds, heat a frying pan without any oil in it. Dry fry the almonds for a few minutes until they just begin to color. Remove them from the pan. Due to the high oil content in the nuts, they will continue to cook for another minute so be careful that you don't burn them.
    9. Just before serving, sprinkle the nuts over the tagine.
    10. Serve this lamb tagine recipe with couscous.

    Budget meal planning tip: use lamb leftovers for Lamb Salad with Couscous and Pesto Sauce or Warm Spinach Salad with Lamb.

    As an alternative to this Lamb Tagine recipe, you may like to try these lamb recipes...

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