Moroccan Lamb Tagine

Bring the rich spices and sweet / savoury balance of Moroccan lamb tagine to your table with this simple casserole recipe. Don’t worry, you don’t need an actual tagine pot – a casserole dish will do.

Apricots elevate the lamb

The balance of the sweet and savoury is the triumph in this dish. The rich melty lamb, with that unctuous earthiness; combined with the fruity and sweet apricots and honey. Combine with some fresh herbs for a casserole that pops with Moroccan flavours and zing!

Moroccan Lamb Tagine

Course: DinnerCuisine: Moroccan


Prep time


Cooking time






  • 600g diced lamb

  • 1 large onion, diced

  • 2 celery sticks, diced

  • 1 small carrot, diced

  • 4 cloves of garlic, crushed

  • 1 can of chickpeas, drained and rinsed

  • 150 dried apricots, diced

  • 1 can of chopped tomatoes

  • 2 tablespoons of ras el hanout spice powder

  • 2 tablespoons of flaked almonds

  • 1 tablespoon of honey

  • 1 cinnamon stick

  • 500g of lamb or chicken stock

  • Parsley and coriander for freshness and garnish


  • Brown the diced lamb in a large casserole dish
  • Remove the meat, add a little oil and fry off the onion, celery, carrot, garlic and ras el hanout powder
  • Once softened, add the meat back in, and add the chickpeas, tomatoes, apricots, honey, cinnamon stick, and stock – bring to the boil
  • Cover and put in a 180c oven for 1-1.5 hours or until lamb is falling apart.
  • Balance flavours – check for salty, sweet, sour and umame notes. Then serve with the fresh herbs and flaked almonds, over minted cous cous.