Moroccan-Spiced Lamb Tagine with Root Vegetables

Name: Moroccan-Spiced Lamb Tagine with Root Vegetables
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Ingredients: 600 g boneless lamb shoulder, cut into 2.5 cm cubes; 2 tbsp olive oil; 1 large yellow onion, finely sliced; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp ground coriander; 1/2 tsp smoked paprika; 1/4 tsp cayenne pepper; 1 cinnamon stick; 400 ml chicken or vegetable stock; 400 g carrots, peeled and cut into 4 cm chunks; 300 g parsnips, peeled and cut into 4 cm chunks; 100 g dried apricots, halved; 1 tbsp tomato paste; 1 tbsp honey; Salt and freshly ground black pepper, to taste; Fresh cilantro leaves, for garnish; 1 lemon, cut into wedges, for serving

This hearty lamb tagine simmers tender meat with earthy carrots and parsnips in a warm, aromatic broth featuring cumin and cinnamon for a rustic cold-weather meal.

Prep20 minCook90 minTotal110 minServes4Difficultymedium

Method

How to make it

01
Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
02
Add lamb cubes in batches, browning them on all sides for about 5 minutes per batch. Transfer browned lamb to a plate.
03
Reduce heat to medium and add sliced onion. Cook, stirring occasionally, until translucent and starting to brown, about 7 minutes.
04
Stir in minced garlic, ground cumin, cinnamon, coriander, smoked paprika, cayenne, and cinnamon stick. Cook for 1 minute until fragrant.
05
Return lamb to the pot. Stir in tomato paste and honey, coating the meat and spices evenly.
06
Pour in chicken stock, scraping any browned bits from the bottom. Bring to a simmer, then cover and reduce heat to low.
07
Simmer gently for 45 minutes, stirring occasionally to prevent sticking.
08
Add carrots, parsnips, and dried apricots to the pot. Season with salt and pepper.
09
Cover and continue simmering until vegetables are tender and lamb is fork-tender, about 30-40 minutes more.
10
Remove cinnamon stick. Taste and adjust seasoning with salt and pepper if needed.
11
Serve tagine hot, garnished with fresh cilantro leaves and lemon wedges on the side for squeezing.

From the editor

Cooking tips

For more tender lamb, marinate the cubes with the spices and a splash of olive oil for at least 1 hour before cooking.
If you don't have a Dutch oven, use a heavy pot with a tight-fitting lid to maintain moisture during simmering.
Dried apricots add subtle sweetness; substitute with dried dates or raisins if unavailable.
Leftover tagine thickens when chilled—reheat gently with a splash of stock or water to restore consistency.

Published September 2, 2026