Lamb Tagine Moroccan Slow Cooked Stew Recipe (Easy Step-by-step) 2026

To make a truly delicious Moroccan tagine, also known as tagine or tajine, you'll need a tagine slaoui, a type of earthenware pot with a conical lid. Depending on the season, you'll add different ingredients.

One of the keys to this recipe is using the right amount of spices, as too much can make it overpowering.

If you don't have a tagine slaoui in your kitchen, don't let that stop you from making this stew. You can easily make it in an earthenware casserole dish or any other pot you have at home, but always follow the cooking times to ensure tender, flavorful meat. And don't forget the bread for dipping!

Recipe Information

Preparation time: 25 minutes
Cooking time: 1 hour 55 minutes
Total time: 2 hours 20 minutes
Servings: 2
Category: Main course
Cuisine: Moroccan
Calories per serving (kcal): 1280

Lamb Tagine Ingredients

• 250 g onion
• 60 ml extra virgin olive oil
• ½ cinnamon stick
• 4 g fresh coriander sprigs
• 2 g ground ginger
• 1 g ground black pepper
• 1 pinch of saffron
• 500 g diced lamb
• 250-300 ml water
• 2 or 4 tablespoons orange blossom honey
• 150 g pitted prunes
• 35 g toasted or fried almonds
• ½ tablespoon orange blossom water (optional)
• Salt to taste
• 1 squeeze of lemon juice

Utensils needed

Tajine or other casserole dish

How to make lamb tagine

Place 250g of grated onions in a tagine with 60ml of olive oil and sauté until all the liquid has evaporated and the oil separates from the grated onion.

While we sauté the onion, we prepare a bouquet garni with ½ cinnamon stick and 4g of fresh coriander sprigs.

Once the grated onion has released all its juices and the oil has separated from the onion, add 2g of ground ginger, 1g of ground black pepper, a pinch of saffron, and the bouquet garni. Mix and sauté, always over low heat, for 2 to 4 minutes, or until your kitchen smells of spices.

Add 500g of chopped lamb, mix to coat the lamb with the sofrito, and add 250-300ml of water, almost enough to cover the stew, along with 2 tablespoons of honey. Cover the tagine and let the stew cook over medium heat for about 1 hour.

Preheat the oven to 175°C (350°F) with the top and bottom elements on. Place the tagine in the oven, covered, and cook for 45 minutes.

Remove the tagine from the oven, add 150g of pitted prunes and a little water if necessary. Cover, return to the oven, and continue cooking for another 15 minutes. If the sauce is too thin, remove the lamb and prunes with a slotted spoon and reduce the sauce until it thickens.

Remove the tagine from the oven, discard the bouquet garni, and add 35g of almonds, half a tablespoon of orange blossom water (if using), salt to taste, and a squeeze of lemon juice. Mix, taste, and if needed, add the remaining 2 tablespoons of honey.

We serve the lamb and prune tagine garnished with a little chopped fresh cilantro and accompany it with Arabic bread or pita bread.

Easy Preparation Summary

• Sauté the grated onion in a tagine.
• Prepare a bouquet garni with the cinnamon and coriander.
• Add the remaining spices and continue sautéing.
• Add the lamb, water, and honey, and cook for 1 hour.
• Bake the tagine at 175°C (350°F) for 45 minutes.
• Add the prunes and continue cooking for 15 minutes.
• Remove from the oven, take out the bouquet garni, and add the almonds, orange blossom water, salt, and lemon juice.
• Serve the lamb tagine with fresh coriander leaves.