Lamb tagine

Lamb tagine

Need a lamb recipe for dinner? This authentic lamb tagine recipe will take you to slow-cooked perfection. Try it today!

  • Recipe serves:4
  • Preparation time10 min
  • Cooking time120 min


  • 1 kg lamb shoulder, cubed
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 tbsp ground cumin
  • 2 Royco Beef Cube
  • 1 tbsp paprika
  • Pinch of saffron
  • 2 tbsp argan oil
  • 1 tsp. sugar
  • 2 white onions, sliced
  • 10 prunes
  • 10 dried apricots
  • 350g passata
  • 300g cooked chickpeas
  • 300ml vegetable stock For the gremolata
  • 1 lemon
  • 1 garlic clove, minced
  • 2 tbsp extra virgin olive oil
  • Handful of parsley, roughly chopped


  • Add half the spices and the Royco beef Cube to a bowl along with the argan oil and mix together.
  • Add the lamb and toss around in the spice mixture, making sure the lamb is coated in the spices. Cover and leave to marinade for a few hours or overnight.
  • Preheat the oven to 160C/140C fan/gas 3. Heat a large heavy-bottomed casserole dish and brown the meat all over in batches, putting to one side as you go.
  • Add the onions, remaining spices and sugar.
  • Gently over a low heat for 5 minutes.
  • Add the meat back to the casserole dish along with the prunes, apricots, chickpeas, passata and stock.
  • Place in the preheated oven for 3 hours.
  • For the gremolata: Remove the peel from the lemon using a vegetable peeler, making sure you only take the top layer and none of the white pith.
  • Finely chop the peel and mix with the rest of the ingredients.
  • Drizzle over the lamb tagine at the table.