Moroccan Lamb Tagine


In this step-by-step recipe, we will guide you through the process of preparing a delicious Moroccan Lamb Tagine. This flavorful dish is inspired by the culinary genius of renowned chef Marco Pierre White. By following these instructions, you will not only create a mouthwatering meal but also learn valuable techniques to elevate your cooking skills. Let's get started!


– 2 pounds (900g) lamb shoulder, cut into chunk – 2 tablespoons olive oil – 1 large onion, finely chopped – 3 garlic cloves, minced – 2 teaspoons ground cumin – 2 teaspoons ground coriander – 1 teaspoon ground cinnamon – 1 teaspoon ground ginger – 1/2 teaspoon turmeric

– 1/2 teaspoon paprika – 1/4 teaspoon cayenne pepper (adjust according to your spice preference) – 1 cup canned diced tomatoe – 1 cup chicken or vegetable broth – 1 cup dried apricots, halved – 1/2 cup pitted green olive – 2 tablespoons honey – Salt and pepper to taste – Fresh cilantro, chopped (for garnish)

Step 1: Preparing the Lamb

– Heat the olive oil in a large, heavy-bottomed pot or tagine over medium-high heat. – Season the lamb with salt and pepper, then brown it in the pot until all sides are well seared. This will enhance the flavor of the meat. – Remove the lamb from the pot and set it aside.

Step 2: Building the Flavor Base

– In the same pot, add the chopped onion and garlic. Sauté until they become soft and translucent. – Add the ground cumin, coriander, cinnamon, ginger, turmeric, paprika, and cayenne pepper. Stir well to coat the onions and garlic with the spices. – Cook for an additional minute to release the flavors of the spices.

Step 3: Braising the Lamb

– Return the lamb to the pot and stir it into the onion and spice mixture, ensuring each piece is well coated. – Add the diced tomatoes, chicken or vegetable broth, dried apricots, and green olives. Stir everything together. – Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid or the tagine's conical lid. – Simmer gently for approximately 2 to 3 hours, or until the lamb is tender and the flavors have melded together.

Step 4: Final Touche

– Once the lamb is tender, remove the lid and stir in the honey. Taste the tagine and adjust the seasoning with salt and pepper according to your preference. – Simmer uncovered for an additional 10 to 15 minutes to allow the sauce to thicken slightly. – Remove from heat and let it rest for a few minutes.

Step 5: Serving

– Garnish the Moroccan Lamb Tagine with freshly chopped cilantro. – Serve the tagine hot with couscous, rice, or warm crusty bread.


Congratulations on mastering Marco Pierre's Moroccan Lamb Tagine! By following this step-by-step recipe, you have created a flavorful and aromatic dish that will impress your family and friends. Remember to experiment with the spices and make adjustments to suit your taste preferences. Enjoy your culinary journey and continue exploring new recipes to enhance your cooking skills.

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