moroccanmedium

Lamb Tagine

Name: Lamb Tagine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: moroccan
Ingredients: 2 tblsp Olive Oil; 1 finely sliced Onion; 2 chopped Carrots; 500 g Lamb Leg; 2 cloves minced Garlic; ½ tsp Cumin; ½ tsp Ginger; ¼ tsp Saffron; 1 tsp Cinnamon; 1 tblsp Honey; 100 g Apricot; 1 Vegetable Stock Cube; 1 medium chopped Butternut Squash; Steamed Couscous; Chopped Parsley

A classic Moroccan lamb from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

665

cal / serving

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Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.

Origin

Categorized as Moroccan Lamb in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/2303638/family-meals-easy-lamb-tagine-

Ingredients

2 tblspOlive Oil
1 finely slicedOnion
2 choppedCarrots
500 gLamb Leg
2 cloves mincedGarlic
½ tspCumin
½ tspGinger
¼ tspSaffron
1 tspCinnamon
1 tblspHoney
100 gApricot
1Vegetable Stock Cube
1 medium choppedButternut Squash
SteamedCouscous
ChoppedParsley

Instructions

01
Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
02
Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
03
Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
04
Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 – 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.