Lamb Tajine by TML

This traditional and mouth-watering Moroccan Lamb tajine is perfect served with warm flatbread, couscous, roasted vegetables or rice pilaf.



  • 1,5 lbs /750 g of diced lamb loin or stewing pieces boneless or bone in 
  • 1 carrot peeled and chopped
  • 2 tbsp EVOO
  • 2-3 tsp kosher salt
  • 2 cups lamb or chicken stock
  • 1 cup dried apricots
  • ½ cup slivered almonds
  • 2 large onions, thinly sliced
  • 1 tsp tomato paste
  • ½ tsp grated fresh ginger
  • ½ tsp ground ginger
  • 2 small cinnamon sticks
  • ¼ tsp ground cinnamon
  • Large pinch saffron
  • ¾ tsp ground turmeric
  • 1 tsp ground black pepper
  • Pinch freshly grated nutmeg
  • ½ cup chopped fresh cilantro 
  • 1  tbsp unsalted butter
  • 2 finely chopped scallions
  • 2  tbsp chopped parsley
  • Fresh lemon juice

In a large bowl, toss lamb with 2 tsp salt. Let sit at room temperature for 1 hour or overnight in the refrigerator. In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit for at least 15 minutes.

Heat oven to 325 °F /180 °C. In a tajine (or heavy-bottomed pot with a tight-fitting lid) heat the oil over medium heat until hot. Working in batches, add lamb and cook until golden, about 5 minutes per side. Remove from the pot and place on a plate. 

Drain fat, if necessary, and reduce heat. Add onions, carrots, ¼ teaspoon salt, and cook until soft, about 4-5 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook another 1-2 minutes until fragrant. Add lamb and any juices on the plate, the apricots, the broth, and half the cilantro. Cover pot with the lid, and bring to a boil, then reduce heat and let simmer, covered for 1 1⁄2 to 2 hours, or until lamb is tender, turning it occasionally. Taste and adjust seasonings, if necessary.

Meanwhile, in a small skillet, heat butter and the other cinnamon stick over medium heat. Add almonds and ¼ teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon sticks.

To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and the butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste.

This recipe was first published in Issue 21

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