Moroccan Lamb Tagine

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“A spicy blend of lamb, apricots and chickpeas. This makes a large pot, so freeze to give you a few meals down the road. I made mine in a crock pot. I have made this using chicken parts. I also serve this with a bit of plain yogurt on the side for those who want to cool down the spiciness.I didn't use all the cinnamon just 1/2 tsp as I don't care for meat and cinnamon together. Argan oil should be found in a speciality store. Time preparing does not include the overnight in fridge.”

Ingredients Nutrition


  1. preheat oven to 300 degrees.
  2. Place the cayenne, pepper, paprika, ginger, turmeric and cinnamon in a small bowl and mix.
  3. Place the lamb in a large bowl and toss with 1/2 the spice mixture.
  4. Cover and leave overnight.
  5. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish.
  6. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes. Add the crushed garlic in the final 3 minutes.
  7. In a separate pan, heat the oil and brown the lamb on all sides.
  8. Add to the casserole dish.
  9. Deglaze the pan with 1/4 pint of the tomato juice and add that to the casserole dish as well.
  10. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins, saffron, lamb stock and honey to the casserole dish.
  11. Bring to a boil, cover and place in oven or slow cooker 2 1/2 - 3 hours until meat is very tender.
  12. Serve with couscous or rice and top with herbs.

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