A fragrant Moroccan lamb tagine — lamb slow-braised with warm spices, sweet apricots, honey and butternut squash. Rich, aromatic and lovely over couscous.
Lamb tagine is the fragrant heart of Moroccan cooking — tender lamb slow-braised with sweet apricots, honey, butternut squash and warm spices. The blend of saffron, cinnamon and ginger creates a sauce that's rich, sweet and deeply aromatic. Served over couscous, it's a celebration of comforting, exotic flavour.
Prep 20 min
Cook 130 min
Total 150 min
Medium
- 2 tblsp Olive Oil
- 1 finely sliced Onion
- 2 chopped Carrots
- 500g Lamb Leg
- 2 cloves minced Garlic
- ½ tsp Cumin
- ½ tsp Ginger
- ¼ tsp Saffron
- 1 tsp Cinnamon
- 1 tblsp Honey
- 100g Apricot
- 1 Vegetable Stock Cube
- 1 medium chopped Butternut Squash
- Steamed Couscous
- Chopped Parsley
Video
Preparation
- Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3–4 minutes until softened.
- Add the diced lamb and brown all over, then stir in the garlic and all the spices and cook for a few minutes until the aromas are released.
- Add the honey and apricots, crumble in the stock cube, and pour over roughly 500ml boiling water, or enough to cover the meat. Stir well, bring to the boil, then reduce to a simmer, cover, and cook for 1 hour.
- Remove the lid and cook for a further 30 minutes, then stir in the squash. Cook for 20–30 minutes more until the squash is soft and the lamb tender. Serve with rice or couscous, sprinkled with parsley and pine nuts if using.
Tips from the ZestyPlate Kitchen
- Brown the lamb well and bloom the spices for a deep, layered flavour.
- Add the squash later so it stays tender but holds its shape.
- A little honey balances the spices and brings out the sweetness of the fruit.
- Slow, gentle cooking is key — don't rush the lamb to tenderness.
Frequently Asked Questions
No — a heavy lidded casserole or Dutch oven works perfectly. The traditional conical tagine is lovely but not essential for great results.
Yes — dried apricots are classic, but prunes, dates or raisins all work beautifully with the spiced lamb.
Absolutely — tagine tastes even better the next day. Reheat gently and add fresh herbs to serve.
Fluffy couscous is traditional, along with flatbread. A scatter of toasted pine nuts and fresh parsley finishes it nicely.
