Lamb Tagine

A tagine dish with lamb. Not necessarily authentic.

A tagine is ceramic covered dish found in North Africa (Tunisia, Morocco ). It is used to slowly cooked stews. Traditionally, a tagine is placed on coals (charcoal) and the meal cooked slowly. Consider it a type of crockpot. The tagine cover is designed to capture the steam from cooking, condense it and let it run back into the food.


1 lb of lamb, cut into cubes.
1 onion (fist sized)
1 lemon
6 Oz of carrots (Cut into 1 to 2 Ins pieces)
2 Oz of raisins
4 Oz of dried apricots
Olive oil as needed
6 olives - Optional


1 Jalapeno pepper or 1 tsp cayenne pepper
1 Tbsp paprika
1 Tbsp turmeric
1 Tbsp cumin
1 sprig cilantro
4 cloves of garlic


Cut the lamb into cubes removing the fat.

Render the fat in a frying pan.

Soak the apricots in hot water to cover. When they have been softened, chop and set aside.
Keep the water they have been soaked in.

Slice the onion.

Slice the lemon.

Peel and cut the carrots.

Chop the garlic and pepper and cilantro.


Add together the paprika, turmeric and cumin in a bowl. Roll the lamb pieces in the spices.

In the frying pan with the rendered lamb fat (add olive oil if needed), fry the lamb pieces to brown.

Remove the lamb and add the onion, saute lightly.

In the tagine base add the onion, lamb, raisins, apricots, lemon, carrots, pepper, garlic and cilantro. Arrange as you please.

Add some olive oil (about two table spoons) and the add the water from soaking the apricots. Liquid should cover about two thirds of the base, add water if needed. Make sure the carrots are covered.

Place the tagine on a low heat source. On a gas stove, use a heat diffuser, also advised on an electric stove.

Place the lid on the tagine, turn on the heat and leave for four to five hours.

The result should be tender and fragrant. Serve with rice.