Lamb Tagine


Lamb Tagine

If you're looking for something hearty, warming and cosy for those cold winter nights then look no further, this slow cooked lamb tagine will tick all the boxes! The longer you cook this for the better so it’s great for a Sunday night dinner, trust us that extra love is worth the effort. Serves 4-6.

Prep Time:

15 mins

Cook Time:

1 hr 15 mins


4-6 servings


500g x Meat Box Diced Lamb Leg


3 Tbsps. olive oil

2 onions diced

4 cloves minced garlic

1 tsp. minced ginger

2 Tbsps. ras el hanout spice mix 

1 tsp. paprika 

1 cinnamon stick

½ tsp. saffron threads

1 cup beef stock

1 tsp. honey

1 Tbsp. tomato paste

1 tin diced tomato 

1 tin chickpeas 

The rind of ¼ preserved lemon (or zest of 1 lemon)

Juice of ½ lemons

100g finely chopped prunes

¼ cup crushed pistachios (optional)

¼ cup fresh coriander chopped (optional)

2 Tbsps. natural yoghurt (optional)

Pomegranate seeds (optional)

Cooking Instructions

Heat 1 Tbsp. oil in a large pot and season the lamb with salt and pepper. Brown the lamb (you will probably have to do this in 2 batches) then remove and set aside, add more oil if needed. In the same pot add the remaining oil and fry the onions for about 10 minutes. Next add the ginger and garlic and cook for two minutes until fragrant. Then add the spices (except the saffron threads) and stir through for 1 minute. Add the saffron threads to the hot beef stock to let infuse. Add the tin tomatoes, tomato paste, honey, preserved lemon, lamb (with juices), prunes and saffron stock into the pot. Stir through and reduce the heat to low, cover and simmer for a minimum of 1 hour, 2 is better if you have the time and stir occasionally. Once almost ready stir in the chickpeas and lemon juice. Serve topped with the crushed pistachios, coriander, yoghurt and pomegranate seeds. This dish is also really great served with flat breads, rice, cous cous or mashed potato.