Moroccan Lamb Tagine Recipe


In this step-by-step recipe, you will learn how to prepare a flavorful Moroccan Lamb Tagine inspired by Heston Blumenthal. This traditional Moroccan dish combines succulent lamb, aromatic spices, and tender vegetables, creating a delicious and fragrant one-pot meal. Follow these instructions to impress your guests with a Heston Blumenthal-inspired masterpiece.


– 2 pounds lamb shoulder, cut into 1-inch cube – 2 tablespoons olive oil – 2 onions, finely chopped – 3 garlic cloves, minced – 1 teaspoon ground cumin – 1 teaspoon ground coriander – 1 teaspoon ground cinnamon – 1/2 teaspoon ground ginger – 1/2 teaspoon ground turmeric – 1/2 teaspoon paprika – 1/4 teaspoon cayenne pepper (optional for extra heat) – 1 teaspoon salt

– 1/2 teaspoon black pepper – 1 cup chicken or vegetable broth – 1 cup canned diced tomatoe – 1 cup dried apricots, halved – 1 cup pitted green olive – 2 tablespoons honey – 2 tablespoons fresh cilantro, chopped – 2 tablespoons fresh parsley, chopped – Cooked couscous or rice, for serving

Step 1: Prepare the Lamb

– In a large, heavy-bottomed pot or tagine, heat the olive oil over medium-high heat. – Add the lamb cubes in batches and brown them on all sides. Remove the lamb from the pot and set it aside. Step 2: Sauté the Aromatic

Step 2: Sauté the Aromatic

– In the same pot, add the chopped onions and sauté until they become translucent. – Add the minced garlic and cook for an additional minute.

Step 3: Add the Spice

– Reduce the heat to medium and add the ground cumin, ground coriander, ground cinnamon, ground ginger, ground turmeric, paprika, cayenne pepper (if using), salt, and black pepper to the pot. – Stir the spices into the onion and garlic mixture until fragrant, for about 1 minute.

Step 4: Simmer the Lamb

– Return the browned lamb to the pot and mix it well with the spiced onion mixture. – Pour in the chicken or vegetable broth and diced tomatoes, ensuring the lamb is submerged. – Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours until the lamb is tender.

Step 5: Add the Apricots and Olive

– After the lamb has simmered, add the dried apricots and pitted green olives to the pot. – Stir them into the lamb and let the mixture continue to cook for an additional 30 minutes.

Step 6: Sweeten and Garnish

– Drizzle the honey over the lamb and stir it in gently. – Sprinkle the chopped cilantro and parsley over the dish, reserving some for garnishing. – Simmer for an additional 10 minutes, allowing the flavors to meld together.

Step 7: Serve

– Remove the pot from the heat and let it rest for a few minutes. – Serve the Moroccan Lamb Tagine over cooked couscous or rice. – Garnish with the reserved fresh herbs. – Enjoy your Heston Blumenthal-inspired Moroccan Lamb Tagine!

 The flavors of this dish develop even further when prepared a day in advance, making it a perfect make-ahead meal for gatherings.


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