Lamb Tagine Recipe

Prepare and brown lamb

Pat lamb pieces dry and season lightly with 1 tsp salt and 1/4 tsp black pepper. Heat 2 tbs olive oil in a heavy-bottomed Dutch oven or tagine over medium-high heat. Brown lamb in batches (do not crowd) 3–4 minutes per side until well caramelized. Transfer browned lamb to a plate and set aside.

Sauté aromatics

Reduce heat to medium, add remaining 1 tbs olive oil and 1 tbs butter. Add sliced onion and a pinch of salt; cook 6–8 minutes until soft and translucent. Stir in minced garlic and grated ginger and cook 1 minute until fragrant.

Toast spices

Add ground cumin, coriander, cinnamon, turmeric, and paprika to the pan. Cook and stir for 30–45 seconds to bloom the spices.

Deglaze and combine

Stir in tomato paste and cook 1 minute. Pour in the white wine (if using) to deglaze, scraping up browned bits. Add the stock, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Return browned lamb and any accumulated juices to the pot, bringing the liquid just to a simmer.

Slow cook

Cover the pot and reduce heat to low (or transfer to a preheated oven at 300°F / 150°C). Simmer gently for 1.5–2 hours until lamb is tender and nearly falling apart. Check once at the 1-hour mark and skim excess fat if desired.

Add fruit and finish

When lamb is tender, stir in halved plums, sultana raisins, honey, and lemon juice and zest. Simmer, uncovered, 15–20 minutes until plums soften and the sauce reduces slightly to a glossy, saucy consistency. Taste and adjust seasoning with salt and pepper. Stir in chopped cilantro and parsley just before serving.

Preheat a grill pan or skillet over high heat. Toss carrots with 1 tbs olive oil and a pinch of salt. Char without moving for 3–4 minutes, then turn and char on the other side 2–3 minutes until tender-crisp with visible char marks. If carrots are thicker, cover and cook another 2–3 minutes until tender. Keep warm.

Toast slivered almonds in a dry skillet over medium heat for 4–6 minutes, stirring frequently, until fragrant and golden. Transfer to a plate to stop cooking and set aside.

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add the couscous and toast, stirring, 2–3 minutes until some grains become lightly golden. Add 2.25 cups water or stock and 1/2 tsp salt, bring to a boil. Reduce heat to low, cover, and simmer 8–10 minutes until liquid is absorbed and couscous is tender. Remove from heat, stir in 1 tbs butter (optional), fluff with a fork, and keep covered until ready to serve.

Spoon tri-color pearl couscous onto warm plates. Ladle several spoonfuls of the lamb tagine over the couscous, making sure to include plums and raisins. Arrange charred carrots alongside. Scatter toasted slivered almonds over the tagine, and finish with a sprinkle of chopped cilantro/parsley, a pinch of coarse salt and cracked black pepper. Serve immediately.