Moroccan Lamb Tagine


Indulge in the rich flavors of Moroccan cuisine with this exquisite lamb tagine recipe by world-renowned chef, Wolfgang Puck. This aromatic dish combines tender lamb, fragrant spices, and a medley of vegetables to create a culinary masterpiece. Not only will you savor every bite, but you'll also learn the secrets to optimizing this recipe for search engine optimization (SEO). Let's dive into the step-by-step instructions for preparing this delicious Moroccan lamb tagine.

Preparation Time:  20 minutes Cooking Time:  2 hours Total Time:  2 hours 20 minutes  Serves:  4-6


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

– 1/4 teaspoon cayenne pepper (optional for extra heat) – 1 cup chicken or vegetable broth – 1 can (14 ounces/400g) diced tomatoes, undrained – 1 cup chopped carrot – 1 cup chopped butternut squash – 1 cup chopped zucchini – 1/2 cup pitted green olive – 2 tablespoons chopped fresh cilantro (coriander leaves) – 2 tablespoons chopped fresh parsley – Salt and pepper to taste


Step 1: Prepare the lamb

– In a large Dutch oven or tagine, heat the olive oil over medium-high heat. – Add the lamb cubes and brown them on all sides for about 5 minutes. Remove the lamb from the pot and set it aside.

Step 2: Sauté the aromatic

– In the same pot, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 5 minutes.

Step 3: Add the spice

– Add the ground cumin, coriander, cinnamon, ginger, turmeric, paprika, and cayenne pepper (if desired). Stir well to coat the onions and garlic with the spices.

– Return the lamb to the pot and mix it with the onion-spice mixture. – Pour in the chicken or vegetable broth and diced tomatoes (with their juice). Stir to combine. – Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1 hour, or until the lamb becomes tender.

Step 4: Simmer the lamb

Step 5: Add the vegetable

– After the lamb has simmered for an hour, add the chopped carrots,

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