The Chef

Restaurants

Meals

Drinks

Restaurants›Casablanca | Moroccan Cuisine›Lamb Tagine With Honey Recipe

Lamb Tagine With Honey Recipe

Name: Casablanca | Moroccan Cuisines Lamb Tagine With Honey Recipe
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1.2 kg bone-in lamb shoulder, cut into 1½–2 inch pieces; 0.5 cups plain Greek yogurt; 2 tbs olive oil; 4 cloves garlic, minced; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground cinnamon; 1 tsp smoked paprika; 1 tsp ground ginger; 1.5 tsp kosher salt; 0.5 tsp black pepper, freshly ground; 2 tbs olive oil (for cooking); 1 large yellow onion, thinly sliced; 3 carrots, cut into 1-inch pieces; 2 celery stalks, sliced; 1 tbs fresh ginger, 2 mm slices or minced; 1 whole cinnamon stick; 2 bay leaves; 1 tbs tomato paste; 500 ml chicken or beef stock; 100 ml water (if needed); 150 g dried apricots, halved; 75 g golden raisins or sultanas; 3 tbs mild honey (e.g., orange blossom or floral); 1 lemon, zest and juice; 0.5 cups fresh cilantro (coriander), chopped; 0.5 cups toasted flaked almonds; 0.5 tsp ground cumin (extra); 0 to taste salt to taste; 0 to taste black pepper to taste

Inspired by Casablanca | Moroccan Cuisine

Time2h 45m

Serves6

Make Lamb Tagine With Honey Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Lamb & Marinade

2 2/3 lb (1.2 kg) bone-in lamb shoulder, cut into 1½–2 inch pieces

1/2 cups plain Greek yogurt

2 tbs olive oil

4 cloves Garlic, minced

2 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground cinnamon

1 tsp Smoked paprika

1 tsp Ground ginger

1 1/2 tsp kosher salt

1/2 tsp Black pepper, freshly ground

Tagine Base & Aromatics

2 tbs olive oil (for cooking)

1 large yellow onion, thinly sliced

3 carrots, cut into 1-inch pieces

2 celery stalks, sliced

1 tbs fresh ginger, 2 mm slices or minced

1 whole cinnamon stick

2 bay leaves

1 tbs tomato paste

2 1/8 cup (500 ml) chicken or beef stock

0.42 cup (100 ml) water (if needed)

Fruit, Honey & Brighteners

5.29 oz (150 g) dried apricots, halved

2 2/3 oz (75 g) golden raisins or sultanas

3 tbs mild honey (e.g., orange blossom or floral)

1 lemon, zest and juice

1/2 cups fresh cilantro (coriander), chopped

1/2 cups toasted flaked almonds

Finishing & Seasoning

1/2 tsp ground cumin (extra)

0 to taste salt to taste

0 to taste black pepper to taste

Method

Lamb & Marinade

Marinate the lamb

Pat the lamb pieces dry with paper towels. In a large bowl combine yogurt, 2 tbs olive oil, minced garlic, cumin, coriander, cinnamon, smoked paprika, ground ginger, 1.5 tsp kosher salt and ½ tsp black pepper. Add the lamb and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor penetration.

Tagine Base & Aromatics

Brown the lamb

Heat 2 tbs olive oil in a heavy ovenproof Dutch oven or tagine over medium-high heat. Remove excess marinade from lamb (reserve marinade). In batches, sear lamb pieces until well browned on all sides, about 3–4 minutes per side. Transfer browned lamb to a plate and set aside.

Sweat the aromatics

Lower heat to medium. Add the sliced onion, carrots and celery to the pot and cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add the fresh ginger slices, cinnamon stick and bay leaves and cook 1 minute until fragrant.

Build the sauce

Stir in 1 tbs tomato paste and cook 1–2 minutes to remove raw taste. Return lamb and any accumulated juices to the pot. Pour in 500 ml stock and, if needed to mostly cover the meat, add up to 100 ml water. Add the reserved marinade dolloped around the meat. Bring to a gentle simmer, scraping up any browned bits from the bottom.

Fruit, Honey & Brighteners

Add dried fruit and simmer

Stir in the dried apricots and raisins so they are submerged in the liquid. Reduce heat to low, cover the pot (or place the tagine lid) and simmer gently until the lamb is very tender, about 1.5–2 hours. Check every 30 minutes and tilt the lid to baste meat with sauce; add a splash of water if the liquid reduces too much.

Finish with honey and lemon

When the lamb is tender and the sauce has thickened slightly, remove the pot from heat. Stir in 3 tbs honey and the zest and juice of one lemon. Taste and adjust seasoning with extra ½ tsp ground cumin, and salt and pepper to taste. If you prefer a thicker glaze, return to low heat and reduce uncovered for 5–8 minutes while stirring gently.

Finishing & Serving

Discard the cinnamon stick and bay leaves. Transfer the tagine to a serving dish or serve directly from the pot. Sprinkle chopped cilantro and toasted flaked almonds over the top for freshness and crunch. Serve hot with couscous, steamed rice, or flatbreads and extra lemon wedges on the side.