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close up white bowl of moroccan lamb tagine with couscous

Moroccan Lamb Tagine

The Home Cook's Kitchen
This lamb tagine recipe is SO delicious, SO tender and SO easy to make! Tender and juicy lamb, slow cooked in a thick sauce, this recipe is so flavoursome and great for any occasion! 
5 from 19 votes
Prep Time 15 mins
Cook Time 3 hrs
Marinating Time 12 hrs
Total Time 15 hrs 15 mins
Course Main Course
Cuisine Moroccan
Servings 4 people
Calories 742 kcal


Lamb Marinade

  • 1 ½ lbs lamb stew meat diced lamb
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground paprika
  • 2 teaspoon cumin
  • 1 tablespoon harissa paste
  • 1 teaspoon salt
  • 1 teaspoon pepper

Moroccan Lamb Tagine

  • 1 tablespoon olive oil
  • 1 cinnamon quill
  • 1 yellow/brown onion finely diced
  • 3 garlic cloves crushed/minced
  • 1 tablespoon ginger
  • ½ cup red wine
  • 2 cups beef stock
  • ¾ cup green olives
  • 1 tablespoon lemon zest about the zest of 1 lemon
  • 2 tablespoon lemon juice

Orange Raisin Couscous

  • 1 ½ cup dried couscous
  • 1 cup orange juice freshly squeezed
  • ½ cup water
  • ½ cup raisins
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoon mint roughly chopped (optional)
  • 3 tablespoon flaked almonds (optional)


Lamb Marinade

  • Combine ground spices, salt and pepper and harissa with the lamb in a large bowl and mix together until the lamb is covered with spices.
  • Cover and place in the fridge overnight. 

Lamb Tagine

  • Preheat oven to 350F/180C.
  • Heat the olive oil in a large, oven-proof Dutch oven over medium to high heat.
  • Add the cinnamon quill to infuse the oil and let it sit for 1-2 minutes, stirring occasionally. 
  • Add the onion, and fry for 3 minutes until it starts to soften. 
  • Add the garlic and ginger and fry off for 1 minute or until fragrant. 
  • Add the lamb, and cook for 3-5 minutes, until the lamb is just starting to brown. If it gets too dry, add a dash of olive oil.
  • Pour in the red wine to deglaze the pan. Use a wooden spoon and gently scrape the bottom of the pan to release the flavours into the wine. 
  • Add the beef stock, lemon zest, and about half of the green olives. 
  • Place Dutch Oven in the oven and slow cook for 2 - 2 ½ hours until the liquid starts to evaporate leaving a thick sauce. If it is drying up too quickly, add a dash of stock or water. You don't want the stock to fully evaporate so that the lamb burns.
  • Before serving, stir through the lemon juice and add the remaining green olives. 

Orange and Raisin Couscous

  • Place the couscous, raisins and salt and pepper in a medium-sized bowl. 
  • Heat the water and orange juice in a small saucepan until it just starts to boil. 
  • Pour the water over the couscous, and set a plate over the top of the bowl to allow the couscous to absorb the water.
  • Leave the couscous for 5-8 minutes. 
  • Fluff up the couscous using a fork and place into a separate serving bowl. Start by scraping the top layer, then remove each layer to ensure all the couscous has been broken up. 
  • Serve couscous on plates, and top with the lamb tagine. Garnish with a little bit of mint and some flaked almonds (optional). 
Keyword Lamb, Lamb Tagine