Shredded Lamb Tagine
Transform your dinner table into a Moroccan feast with this mouthwatering Shredded Lamb Tagine—a tender, slow-cooked masterpiece brimming with bold, aromatic spices like cinnamon, cumin, and turmeric. The delicate lamb shoulder is paired with a medley of sweet dried apricots, raisins, and honey, balanced by savory bursts of garlic, onions, and earthy chickpeas. Simmered to perfection in a rich tomato-based sauce and infused with the vibrant flavors of ginger and coriander, this tagine boasts a perfect harmony of sweet and savory notes. Serve it with fluffy couscous, steamed rice, or warm flatbreads, and don’t forget a sprinkle of fresh coriander and toasted almonds for a stunning garnish. Ideal for entertaining or a cozy family meal, this Middle Eastern-inspired dish is sure to impress with its melt-in-your-mouth texture and exotic flair.
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Recipe Information
Ingredients
- 1.5 kg lamb shoulder
- 2 tbsp olive oil
- 2 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp cumin seeds
- 0.5 tsp turmeric powder
- 2 tbsp tomato paste
- 400 g chopped tomatoes (canned or fresh)
- 500 ml chicken or lamb stock
- 100 g dried apricots, chopped
- 50 g raisins
- 1 tbsp honey
- 3 medium carrots, sliced
- 2 medium courgettes (zucchini), sliced
- 400 g chickpeas (canned, drained)
- 2 tbsp fresh coriander leaves, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp toasted almonds (for garnish, optional)
Instructions
Preheat your oven to 160°C (320°F).
Heat 1 tablespoon of olive oil in a large ovenproof casserole or tagine over medium-high heat.
Season the lamb shoulder with salt and pepper. Sear the lamb on all sides until browned, about 3-4 minutes per side. Remove and set aside.
Lower the heat to medium. Add the remaining olive oil to the pan. Sauté the onions for 5-7 minutes until softened and golden.
Stir in the garlic, cinnamon, ginger, coriander, paprika, cumin seeds, and turmeric. Cook for 1-2 minutes until fragrant.
Mix in the tomato paste and cook for an additional minute. Then add the chopped tomatoes and mix well.
Pour in the stock and stir. Add the dried apricots, raisins, honey, and sliced carrots. Bring to a simmer.
Return the lamb shoulder to the casserole, ensuring it is mostly submerged in the liquid. Cover with a lid and transfer to the preheated oven.
Cook in the oven for 2.5 to 3 hours, or until the lamb is tender and easily shredded with a fork.
Once the lamb is cooked, remove it from the liquid and shred it using two forks. Return the shredded lamb to the pot.
Add the courgettes and chickpeas. Simmer on the stovetop for 10-15 minutes until the vegetables are tender.
Taste and adjust seasoning with salt and pepper if necessary.
Garnish with chopped fresh coriander and toasted almonds, if using. Serve hot with couscous, rice, or flatbreads.
Nutrition Facts
Calories |
6056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.7 g | 473% | |
| Saturated Fat | 147.9 g | 740% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1500 mg | 500% | |
| Sodium | 6395 mg | 278% | |
| Total Carbohydrate | 321.3 g | 117% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 167.5 g | ||
| Protein | 379.7 g | 759% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 892 mg | 69% | |
| Iron | 48.7 mg | 271% | |
| Potassium | 9976 mg | 212% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
