The Best Lamb Tagine Recipe for Cozy Gatherings
I first wrote this article while sitting in the heart of Marrakesh last November, surrounded by the warm, aromatic spices that inspired this recipe. At the time, I was soaking up the vibrant atmosphere of the Medina, freshly inspired by a clay tangia I had just purchased. Life, as it often does, got in the way of sharing this sooner. But now, as I revisit those memories, I’m excited to bring this recipe to you finally—my take on a lamb tagine that’s every bit as rich, soulful, and comforting as the city where the idea was born.
As I sit enjoying the warm November breeze in Marrakesh, sipping mint tea in the heart of the Medina, I’m reminded of the deep, aromatic flavours of a good lamb tagine. Yesterday, I wandered through the bustling souks and treated myself to a traditional clay tangia, a piece of cookware that embodies the spirit of Moroccan cooking. With its ability to slow-cook meats and spices to perfection, the tangia inspired me to revisit one of my favourite recipes, and I’m already dreaming of recreating it back in the UK. Once home, I’ll fire up my BBQ, place the tangia over gentle embers, and let the lamb slowly cook for 12 hours, infusing every bite with its rich, smoky aroma.
This recipe, inspired by the School of Artisan Cookery near Worksop, has been a favourite of mine for years. It’s a symphony of spices, tender lamb, and sweet apricots—a dish that promises to impress, whether for an intimate family meal or a grand dinner party.
What is a Tangia?
A tangia is a traditional Moroccan clay pot used for slow cooking. Its unique design locks in moisture and enhances flavours, making it perfect for recipes like this lamb tagine. The clay gently steams the ingredients as they cook, intensifying the spices and tenderizing the meat. While not essential for this recipe, cooking with a tangia adds an authentic touch and depth of flavour that’s hard to replicate. If you don’t have one, a slow cooker or Dutch oven will work beautifully, too.
Ingredients for the Perfect Lamb Tagine
This recipe serves 6-8 people and is an absolute showstopper:
- 1.5kg diced lamb shoulder (perfectly tender for slow cooking)
- 1 ½ tsp each of ground ginger, paprika, turmeric, and cinnamon (or one cinnamon stick broken in two)
- ½ tsp each of ground black pepper and cayenne pepper
- 2 large onions, chopped
- 1 ½ bulbs of garlic, roasted and chopped
- 2 tins of chopped tomatoes
- 8 dried apricots, whole
- 100g flaked almonds
- A handful of sultanas
- 1 ½ tbsp honey
- Salt and pepper to taste
How to Make It
- Start with the onions: Fry them in a large pan until soft, then add the roasted garlic. Allow the aroma to fill your kitchen before adding the lamb.
- Spice it up: Stir in the ground spices, letting them coat the lamb for a minute or two before adding the tomatoes, apricots, almonds, sultanas, honey, and seasoning.
- Slow and steady: Pour enough water to cover the ingredients and bring to a simmer. If you’re using a tagine or clay tangia, transfer everything into it and cover it. Cook in the oven at 160°C for 3 hours.
- Slow cooker option: This recipe adapts beautifully to a slow cooker. Set it on low for 6-8 hours and let it work its magic while you go about your day.
Serving Suggestions: Moroccan Spiced Couscous or Smoky Flatbreads
A lamb tagine isn’t complete without the right accompaniments. While fluffy, Moroccan-spiced couscous is a traditional choice, I have a personal favourite: homemade flatbreads cooked in my wood-fired pizza oven. The smoky, charred notes complement the rich, sweet flavours of the tagine beautifully.
If you’re going for couscous, try tossing it with toasted almonds, chopped fresh parsley, and a drizzle of olive oil for an extra burst of flavour. Finish with a sprinkle of za’atar or sesame seeds for the flatbreads before serving warm.
Why This Recipe Will Impress Your Guests
This lamb tagine recipe doesn’t just taste amazing—it tells a story. It’s perfect for hosting, whether you’re recreating a cosy Moroccan evening at home or wowing guests with something a little different. With its heady mix of spices, melt-in-your-mouth lamb, and touches of sweetness, it’s a dish that brings people together.
So, whether you’re cooking it in a slow cooker, your oven, or like me, experimenting with a BBQ and a clay tangia, this recipe is sure to become a firm favourite in your culinary repertoire.