James Martin Lamb Tagine brings the exotic flavors of Morocco straight to your dinner table. It is made with tender chunks of lamb shoulder or neck fillet, slow-cooked in a rich sauce of tomatoes, honey, and a complex blend of warm spices like cumin, coriander, and cinnamon. The result is a dish where the meat is meltingly tender and the sauce strikes the perfect balance between savory, spicy, and sweet, thanks to the addition of plump dried apricots. It is an ideal centerpiece for a dinner party or a comforting weekend family meal.
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Why You Will Love This Lamb Tagine Recipe:
- Melting Texture: Using lamb shoulder or neck ensures the meat breaks down beautifully, becoming spoon-tender without drying out.
- Sweet and Savory Balance: The combination of savory meat spices with sweet honey and apricots creates a sophisticated flavor profile.
- One-Pot Wonder: Once the prep is done, everything bubbles away in one pot (or a traditional tagine), mingling flavors and saving on washing up.
- Better with Time: Like many stews, this tastes even better the next day, making it perfect for meal prep.
James Martin Lamb Tagine Ingredients
- 1 kg (2.2 lbs) lamb shoulder or neck fillet, diced into large chunks
- 2 tbsp olive oil
- 2 onions, peeled and roughly chopped
- 3 garlic cloves, crushed
- 1 thumb-sized piece of fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp paprika (or Ras el Hanout if you have it)
- 400g can chopped tomatoes
- 500 ml lamb or chicken stock
- 150g dried apricots (whole or halved)
- 1 tbsp honey
- Salt and freshly ground black pepper
- To Serve: A handful of toasted flaked almonds, fresh coriander, and pomegranate seeds.
How To Make James Martin Lamb Tagine
- Sear the meat: by heating the oil in a large casserole dish or tagine pot over medium-high heat. Season the lamb chunks with salt and pepper. Fry the lamb in batches until deep golden brown on all sides. Remove the meat and set aside. (Do not overcrowd the pan, or the meat will steam instead of brown).
- Cook the aromatics: by adding the chopped onions to the same pan (add a splash more oil if needed). Cook gently for 5 to 8 minutes until soft and golden. Stir in the garlic and grated ginger and cook for another 2 minutes.
- Bloom the spices: by stirring in the cumin, coriander, cinnamon, turmeric, and paprika. Cook for 1 minute, stirring constantly, to release their essential oils and fragrance.
- Deglaze and build: by pouring in the canned tomatoes and stock. Stir well, scraping up any sticky bits from the bottom of the pan. Return the browned lamb (and any resting juices) to the pot.
- Add sweetness: by stirring in the dried apricots and honey.
- Slow cook by bringing the mixture to a boil, then reducing the heat to a very low simmer. Cover with a lid and cook for 2 to 2.5 hours. Stir occasionally to prevent sticking. The lamb should be tender enough to cut with a spoon, and the sauce should be thick and rich.
- Finish: by checking the seasoning. If the sauce is too thin, remove the lid and simmer for 15 minutes to reduce it.
- Serve: sprinkled generously with toasted almonds, fresh coriander leaves, and pomegranate seeds for a burst of color and crunch.
Recipe Tips
- The Cut Matters: Avoid lean cuts like leg of lamb for this recipe; they will dry out during the long cook. Shoulder or neck fillet has the fat content needed for slow braising.
- Toasting Spices: If using whole spices, toast them in a dry pan before grinding them. This amplifies the flavor significantly.
- Texture: If you prefer a smoother sauce, you can blitz the onions and tomatoes before adding the meat, but the rustic chunky texture is traditional.
- Preserved Lemons: For an extra authentic Moroccan kick, add 1 chopped preserved lemon (rind only) during the last 30 minutes of cooking.
What To Serve With Lamb Tagine?
The classic partner for this rich Moroccan Lamb Tagine is fluffy couscous, ideally stirred with a knob of butter and chopped herbs to soak up the aromatic sauce. Warm flatbreads or pita are also essential for scooping up the tender meat and thick gravy. To balance the warmth of the spices and the sweetness of the fruit, serve a side of cool Greek yogurt mixed with mint or a crisp green salad to refresh the palate.
How To Store Leftovers Lamb Tagine?
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: This freezes beautifully. Allow it to cool completely, then freeze in portions for up to 3 months.
- Reheat: Warm gently in a pot over low heat, adding a splash of water if the sauce has thickened too much in the fridge.
How To Reheat Leftovers Lamb Tagine?
- Stovetop (Best Method): Place the Tagine in a pot over low heat. The sauce will likely have thickened significantly in the fridge, so add a splash of water or stock to loosen it. Cover and simmer gently for 10 to 15 minutes until the meat is heated through.
- Microwave: Transfer a portion to a microwave-safe bowl. Cover loosely to prevent splattering. Heat on high for 2 to 3 minutes, stirring halfway through to ensure even heating.
- Oven: If reheating a large batch, place it in an oven-safe dish, add a little liquid, and cover tightly with foil. Bake at 350°F (175°C) for 20 to 30 minutes.
FAQs
No, while a traditional cone-shaped clay pot helps circulate steam uniquely, you can achieve excellent results using a heavy-based casserole dish (like a Dutch oven) or a large pot with a tight-fitting lid for your Lamb Tagine. The key is a heavy bottom to prevent scorching during the long slow cook.
It is not recommended lean cuts like leg tend to dry out and become tough when braised for hours. For the meltingly tender texture James Martin is known for, you need a cut with more fat and connective tissue, such as lamb shoulder or neck fillet, which breaks down and keeps the meat moist for your Lamb Tagine.
No, it is aromatic rather than the spices used (cumin, coriander, cinnamon) provide warmth and depth, not chili heat for your Lamb Tagine. The sweetness from the apricots and honey balances the spices.
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Lamb Tagine Nutrition Facts
- Calories: 580 kcal
- Total Fat: 30g
- Saturated Fat: 10g
- Cholesterol: 110mg
- Sodium: 600mg
- Total Carbohydrate: 25g
- Dietary Fiber: 5g
- Sugars: 18g (from fruit and honey)
- Protein: 45g
James Martin Lamb Tagine
Course: Main, Lunch, DinnerCuisine: Moroccan, BritishDifficulty: Easy6
servings20
minutes2
hours30
minutes580
kcalJames Martin Lamb Tagine is a rich, aromatic stew. Tender lamb shoulder is slow-cooked with cumin, coriander, and cinnamon. Sweetened with dried apricots and honey for a perfect Moroccan flavor balance.
Ingredients
1 kg (2.2 lbs) lamb shoulder or neck fillet, diced into large chunks
2 tbsp olive oil
2 onions, peeled and roughly chopped
3 garlic cloves, crushed
1 thumb-sized piece of fresh ginger, grated
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp paprika (or Ras el Hanout if you have it)
1 tsp ground turmeric
400g can chopped tomatoes
500 ml lamb or chicken stock
150g dried apricots (whole or halved)
1 tbsp honey
Salt and freshly ground black pepper
To Serve: A handful of toasted flaked almonds, fresh coriander, and pomegranate seeds.
Directions
- Sear the meat: by heating the oil in a large casserole dish or tagine pot over medium-high heat. Season the lamb chunks with salt and pepper. Fry the lamb in batches until deep golden brown on all sides. Remove the meat and set aside. (Do not overcrowd the pan, or the meat will steam instead of brown).
- Cook the aromatics: by adding the chopped onions to the same pan (add a splash more oil if needed). Cook gently for 5 to 8 minutes until soft and golden. Stir in the garlic and grated ginger and cook for another 2 minutes.
- Bloom the spices: by stirring in the cumin, coriander, cinnamon, turmeric, and paprika. Cook for 1 minute, stirring constantly, to release their essential oils and fragrance.
- Deglaze and build: by pouring in the canned tomatoes and stock. Stir well, scraping up any sticky bits from the bottom of the pan. Return the browned lamb (and any resting juices) to the pot.
- Add sweetness: by stirring in the dried apricots and honey.
- Slow cook by bringing the mixture to a boil, then reducing the heat to a very low simmer. Cover with a lid and cook for 2 to 2.5 hours. Stir occasionally to prevent sticking. The lamb should be tender enough to cut with a spoon, and the sauce should be thick and rich.
- Finish: by checking the seasoning. If the sauce is too thin, remove the lid and simmer for 15 minutes to reduce it.
- Serve: sprinkled generously with toasted almonds, fresh coriander leaves, and pomegranate seeds for a burst of color and crunch.
Notes
- The Cut Matters: Avoid lean cuts like leg of lamb for this recipe; they will dry out during the long cook. Shoulder or neck fillet has the fat content needed for slow braising.
Toasting Spices: If using whole spices, toast them in a dry pan before grinding them. This amplifies the flavor significantly.
Texture: If you prefer a smoother sauce, you can blitz the onions and tomatoes before adding the meat, but the rustic chunky texture is traditional.
Preserved Lemons: For an extra authentic Moroccan kick, add 1 chopped preserved lemon (rind only) during the last 30 minutes of cooking.
