Lamb Tagine-Style Stew
Updated: 4 days ago
Succulent lamb, slow-cooked with spices and sweet fruits, each bite a flavor symphony.
TIME 2½ to 3 hours | SERVES 6 | LEVEL Medium |
BEFORE YOU START Browning the lamb is the step that builds the flavor here, and it is one of the skills in my Kitchen School. The lesson takes about five minutes to read. Also useful: |
Why You'll Love It
NO TAGINE POT NEEDED A Dutch oven and a low oven do the job | SWEET AND SAVORY Apricots, prunes and raisins against green olives and lemon |
WARM, GOLDEN SPICES Saffron, turmeric, cumin, coriander and cinnamon | EVEN BETTER TOMORROW A perfect make-ahead dinner for guests |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Moroccan Lamb Tagine-Style Stew
Serves 6 | Oven: 325°F (165°C) | Braise: 1½ to 2 hours
Ingredients
3 pounds lamb stew meat, cut into 1½-inch pieces
2 teaspoons kosher salt
4 cups chicken stock
10 dried apricots
10 dried prunes (optional)
½ cup golden raisins (optional)
Generous pinch of saffron threads
3 tablespoons extra-virgin olive oil, more as needed
2 large yellow onions, thinly sliced
4 strips lemon zest (2 inches each), white pith removed
1 cup green Greek olives, pitted and halved
4 cloves garlic, minced
1 small cinnamon stick
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1 cup marinara sauce, homemade or store-bought
6 carrots, peeled and cut into 1½-inch chunks
1 tablespoon unsalted butter
½ cup slivered almonds
⅓ cup fresh cilantro, chopped
Fresh lemon juice, to taste
Method
STEP 1 OF 9
Season and Rest the Lamb
In a large bowl, toss the lamb pieces with the kosher salt. Let sit at room temperature for up to 1 hour to allow the salt to season the meat.
STEP 2 OF 9
Soak the Dried Fruit
In a small saucepan, bring the chicken stock to a boil. Remove from the heat and add the apricots, prunes, and raisins. Let soak for 15 minutes to soften. Set aside.
STEP 3 OF 9
Bloom the Saffron
Place the saffron threads in a small bowl. Add 2 tablespoons of warm water and let bloom while you prepare the other ingredients.
STEP 4 OF 9
Brown the Lamb
Preheat the oven to 325°F (165°C).
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
Working in batches, pat the lamb pieces dry with paper towels and sear them until well browned on all sides. Do not overcrowd the pan. Transfer the browned meat to a tray and continue with the remaining lamb, adding more oil as needed.
You'll know it's right when each piece has a deep brown crust on every side and lets go of the pot without tearing. |
If something's off: if the lamb is turning grey and sitting in its own juices, the pot is too crowded. Lift some pieces out, let the pot heat up again, and work in smaller batches. |
STEP 5 OF 9
Sauté the Aromatics
In the same pot, add the sliced onions with a pinch of salt. Sauté over medium heat until softened and golden, about 8 minutes.
Stir in the lemon zest, olives, garlic, cinnamon stick, and all the ground spices. Cook for 1 to 2 minutes, stirring frequently, until fragrant.
You'll know it's right when the onions are soft and golden and the spices smell warm and toasty rather than raw. |
If something's off: if the spices start to catch and smell bitter, move straight on and add the marinara sauce. The liquid cools the pot and stops them burning. |
STEP 6 OF 9
Assemble the Stew
Add the marinara sauce, carrots, soaked dried fruits with their stock, bloomed saffron, half of the chopped cilantro, and the browned lamb with any accumulated juices.
Cover the pot tightly with a sheet of foil and place the lid on top.
STEP 7 OF 9
Braise in the Oven
Transfer the pot to the oven and cook for 1½ to 2 hours, stirring occasionally, until the lamb is fork-tender.
You'll know it's right when a fork slides into the lamb with no resistance and the stew is moist and saucy, not soupy. |
STEP 8 OF 9
Toast the Almonds
While the lamb finishes cooking, melt the butter in a small skillet over medium heat. Add the slivered almonds with a pinch of salt and cook until golden brown, about 5 to 7 minutes. Set aside.
STEP 9 OF 9
Finish and Serve
Once the lamb is tender, remove the pot from the oven. Discard the cinnamon stick and adjust the seasoning with salt, pepper, and lemon juice to taste.
Transfer the lamb and its juices to a serving platter. Scatter with the toasted almonds, drizzle any butter from the skillet over the top, and finish with the remaining cilantro.
Serve with warm flatbread or couscous.
Chef Jon's tip: taste before you add the lemon, then again after. That last squeeze is what balances the sweet fruit against the olives. |
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Tips for Success
Brown the Lamb for Rich Flavor
While some recipes skip browning, I highly recommend it. Searing the lamb first creates a rich, caramelized crust that adds depth to the stew.
Wake Up the Spices
Cooking the ground spices in the pot for a minute or two before the liquid goes in brings out their warmth and aroma.
Soak the Dried Fruit
Soaking the apricots, prunes, and raisins in hot stock plumps them so they soften into the sauce without breaking down completely.
Slow and Low Cooking
Whether you use a traditional tagine pot, Dutch oven, or heavy pot, the key is gentle heat. This allows the lamb to become meltingly tender and the spices to blend together beautifully.
Keep It Moist
Tagines are traditionally cooked with minimal liquid, as the conical lid returns condensation to the dish. In a Dutch oven, the foil-and-lid seal does the same job. You want the stew moist, not soupy.
Don’t Skip the Garnishes
Fresh cilantro adds a bright note that balances the richness, and toasted almonds give a satisfying crunch against the soft lamb and fruit.
Balance Sweet and Savory
Balance the sweetness of the dried fruits with the olives, tomatoes, and a squeeze of lemon at the end.
Make It Ahead
Like many stews, it tastes even better the next day. Cool, refrigerate overnight, and reheat gently before serving.
Key Ingredients
Lamb Stew Meat: Salted ahead and browned well, the lamb braises slowly until it is fork-tender and soaks up all the spices.
Saffron: Bloomed in warm water, saffron gives the stew its golden colour and a delicate, perfumed warmth.
Warm Ground Spices: Cumin, coriander, turmeric, black pepper and a cinnamon stick, cooked briefly in the pot, fill the stew with warm, toasty aroma.
Dried Apricots: Soaked in hot stock, the apricots soften into the sauce and bring that classic sweet and savoury balance.
Green Greek Olives: The olives add a salty, briny note that balances the sweetness of the dried fruit.
Lemon Zest and Juice: Strips of zest perfume the braise, and a final squeeze of juice lifts all that richness.
Marinara Sauce: A cup of marinara adds rich tomato depth and colour to the sauce.
Toasted Almonds and Cilantro: Golden, buttery almonds bring crunch and fresh cilantro adds a bright note against the soft lamb and fruit.
Common Mistakes to Avoid
Crowding the pan: the lamb steams instead of browning; sear in batches
Skipping the pat-dry: wet meat won't brown
A loose lid: too much steam escapes and the stew dries out
Forgetting the lemon: a squeeze at the end lifts all that richness
What to Serve with Lamb Tagine-Style Stew
Fluffy couscous
Warm flatbread
A simple cucumber and herb salad
Plain yogurt on the side
How to Store
Fridge: Up to 4 days in an airtight container.
Freezer: Up to 3 months. Thaw overnight in the fridge.
Reheating: Warm gently on the stove, adding a splash of stock if needed. Add fresh cilantro and almonds after reheating.
Frequently Asked Questions
Do I need a tagine pot?
No. A heavy Dutch oven with a tight-fitting lid works perfectly.
What cut of lamb is best?
Lamb shoulder or stew meat cut from the shoulder or leg. Shoulder has more fat and stays juicier.
Can I make it with chicken?
Yes. Use bone-in chicken thighs and reduce the oven time to about 45 minutes to 1 hour.
Can I leave out the dried fruit?
The prunes and raisins are optional. Keep the apricots for that classic sweet-savory balance.
You Might Also Like
Try my Beef Goulash, Beef Rendang, and Brown Butter Hummus.
Recommended Equipment
Make this recipe easier with the right tools: Dutch Oven, Chef's Knife, Wooden Cutting Board. Also useful: Saucepan.
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