Recipe for Delicious Moroccan Tagine

Tagine: A signature Moroccan dish cooked in a cone-shaped clay pot. It typically consists of slow-cooked meat (such as lamb or chicken) or vegetables with aromatic spices like cumin, ginger, and saffron.

Here’s a recipe for Tagine, a delicious North African dish known for its rich flavors and tender meats. This recipe features lamb as the main protein, but you can also use chicken, beef, or vegetables if you prefer. Enjoy!


  • 2 pounds (900g) lamb, cut into chunks
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and pepper to taste
  • 1 cup (240ml) chicken or vegetable broth
  • 1 cup (180g) dried apricots, halved
  • 1 cup (180g) pitted green olives
  • 2 tablespoons honey
  • Fresh cilantro or parsley, chopped (for garnish)

For the couscous:

  • 1 1/2 cups (300g) couscous
  • 1 1/2 cups (360ml) water or vegetable broth
  • 2 tablespoons butter
  • Salt to taste


  1. Heat the olive oil in a large, heavy-bottomed pot or tagine dish over medium-high heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
  2. In the same pot, add the chopped onion and minced garlic. Sauté until they become translucent and fragrant.
  3. Add the ground cumin, coriander, ginger, paprika, cinnamon, cayenne pepper (if using), salt, and pepper. Stir well to coat the onions and garlic with the spices.
  4. Return the browned lamb to the pot and pour in the chicken or vegetable broth. Stir to combine everything, then bring the mixture to a simmer.
  5. Reduce the heat to low, cover the pot, and let the tagine simmer gently for about 1.5 to 2 hours, or until the lamb becomes tender and starts to fall apart.
  6. Meanwhile, prepare the couscous. In a separate saucepan, bring the water or vegetable broth to a boil. Add the couscous, butter, and salt. Stir well, cover the saucepan, and remove it from the heat. Let it sit for 5 minutes, then fluff the couscous with a fork.
  7. After the lamb has cooked for a while, add the dried apricots, pitted green olives, and honey to the pot. Stir gently to incorporate these ingredients. Continue to cook for another 15-20 minutes, allowing the flavors to meld together.
  8. Taste and adjust the seasoning if needed. If the sauce is too thick, you can add a little more broth or water to achieve the desired consistency.
  9. Serve the tagine over a bed of fluffy couscous. Garnish with fresh cilantro or parsley for added freshness.

Service suggestions:

  • Tagine is traditionally served family-style, with everyone gathering around the pot to help themselves. You can place the pot in the center of the table and let your guests serve themselves onto individual plates.
  • Accompany the tagine with warm, crusty bread or Moroccan flatbread for dipping and scooping up the delicious sauce.
  • Serve some traditional Moroccan side dishes alongside the tagine, such as Moroccan salads, pickled vegetables, or spiced olives.
  • For a complete Moroccan dining experience, consider serving mint tea or Moroccan-style beverages like lemonade with mint and orange blossom water.

Enjoy your homemade tagine!

Leave a Reply

Your email address will not be published. Required fields are marked *