Home > Recipes > Slow simmered spiced moroccan lamb tagine
Lamb Tagine on a couscous salad

Slow simmered spiced moroccan lamb tagine

This lamb tagine recipe is a perfect weekend warmer meal. Hearty 'melt in your mouth' slow cooked lamb dripping in herbs and spices, and balanced with sweet and tart flavours.


Serves: Serves 6

Number of ingredients: 16 Ingredients

To prep: 20 Minutes Prep

To cook: 1 Hour 30 Minutes Cook

Difficulty: Medium

Nutrition per serving

  • Energy : 2100kJ

  • Protein: 29g

  • Fat (total) : 17g

  • - Saturated Fat: 5g

  • Carbohydrate (total): 53g

  • Fibre: 8g

  • Sodium: 130mg


2 tablespoons olive oil

1 red onion, chopped

2 clove garlic, chopped

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground cumin

1/2 teaspoon ground chilli

800g lamb shoulder, fat trimmed, diced – ask your butcher to do this

2 tablespoons tomato paste

400g sweet potato, peeled and chopped – cut into 3cm pieces

8 pitted dates, sliced

2 parsnips, peeled and cut into 1cm dice – 300g

2 zucchini, cut into 1cm dice

1 red capsicum, cut into 1cm dice

1 1/2 cups couscous

zest of 1 lemon

2 tablespoons chopped flat leaf parsley, roughly chopped


  1. Preheat oven to 200°C. Heat half the oil in a 6 litre heat proof casserole dish on top of the stove. Add the lamb in batches and cook until browned. Remove and set aside.
  2. Add half the remaining oil to the pan with the onion and garlic and cook over a medium heat for 5 minutes, or until the onion is soft and golden. Add the spices and cook for 1 minute or until fragrant.
  3. Return the lamb to the pan, with the tomato paste and 3 cups (750ml) water and stir to combine. Cover and transfer to the oven, cook for 1 hour.
  4. Add the sweet potato and dates and cook or 30 – 40 minutes longer or until the lamb is tender and the sweet potato is soft. Fold through half the chopped parsley.
  5. Put the parsnips, zucchini and red capsicum onto a baking tray, drizzle with the remaining oil and cook for 15 – 20 minutes or until soft.
  6. Just before serving, put the couscous, lemon zest into a bowl, cover with 2 cups (500ml) boiling water, set aside until all of the water has been absorbed. Flake the grains with a fork to separate then fold the roasted vegetables.
  7. Serve the lamb tagine with the roased vegetable couscous, sprinkle with the chopped parsley.