Lamb and lemon tagine

Lamb tagineMAKE your dinner table Moroccan roll with this lamb and lemon tagine recipe from North Africa!

This is probably not a dish to serve midweek, since it is a little bit on the expensive side, bearing in mind the amount of fresh lamb required, but it is perfect for a dinner party or a Saturday or Sunday family dinner.

The quantities here will give you a hearty meal full of earthy, tangy flavours that will delight four people.

And if you don’t have a tagine (a North African clay pot with conical lid, don’t worry. Just use a large frying or sauté pan with lid.


2 teaspoons sweet paprika

2 teaspoons ground coriander

2 teaspoons ground cumin

1 1/2 teaspoons ground ginger

1 teaspoon chilli powder

1 teaspoon cinnamon

1 teaspoon white pepper

1/2 teaspoon ground cardamom

1/2 teaspoon allspice

2 teaspoons salt

2 tablespoons olive oil

grated rind and juice of 2 lemons

1kg (2.2lbs) diced lamb (shoulder of lamb, from your butcher)

300 mils chicken stock

1/2 cup of raisins (or dried apricots)

1/2 cup of chopped almonds

1/2 cup of flat leaf parsley (chopped finely)

Small tub of natural yogurt

Small jar of harissa

Packet of couscous

Place the sweet paprika, ground coriander, ground cumin, ground ginger, chilli powder, cinnamon, white pepper, ground cardamom, allspice, salt, olive oil, rind and juice of the lemons in a deep bowl, together with the diced lamb.

Leave for four hours minimum in the fridge, covered.


Fry one big onion until translucent in your tagine or pan

Add the lamb

1 to 2 cups of chicken stock

Cook for one hour in oven (160C)

Then add
 1/2 cup raisins or apricots and chopped almonds and return to oven for 30 minutes

Remove and serve with natural yoghurt and harissa and couscous or rice

As they say in Morocco, besseha! (Enjoy your meal).



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