Recipe: Lamb Shoulder Tegine

Rating: 4 stars based on 910 reviews


  • 3 garlic cloves, chopped
  • 1 large cinnamon stick, broken in half
  • 2 tablespoons olive oil
  • 3 pounds 1' cubes lamb shoulder
  • Kosher salt and freshly ground black pepper
  • 1 large onion, diced
  • 5 teaspoons Ras-el-Hanout spice blend
  • 1 tablespoon chopped peeled ginger
  • 1 cup canned diced tomatoes with juices
  • 2 1/2 cups (or more) low-salt chicken stock
  • 1/2 cup halved dried apricots
  • 1 tin chickpeas
  • Steamed couscous
  • Chopped fresh cilantro



    • 1 1/2 teaspoon coriander seeds
    • 3/4 teaspoon cumin seeds
    • 1/2 teaspoon crushed red pepper flakes
    • 1 1/4 teaspoons ground cinnamon
    • 1 teaspoon paprika
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground turmeric


    For the tagine

    • Heat oil in a large heavy pot over medium-high heat.
    • Season lamb with salt and pepper.
    • Working in batches, brown lamb on all sides, about 4 minutes per batch.
    • Transfer lamb to a medium bowl.
    • Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 minutes.
    • Add chopped garlic, Ras-el-Hanout , and ginger.
    • Stir for 1 minute.
    • Add tomatoes and lamb with any accumulated juices.
    • Bring to a boil.
    • Add 2 1/2 cups stock.
    • Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is starting to get tender, about 1 hour 30 minutes.
    • Add the chickpeas and continue to cook for 30minutes or more until the Lamb is tender.
    • Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper.
    • Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.

    For the Ras-elHanout

    • Toast coriander and cumin seeds in a small skillet over medium heat, stirring occasionally, until aromatic and slightly darkened, about 4 minutes.
    • Transfer to a spice mill; let cool.
    • Add crushed red pepper flakes.
    • Process until finely ground.
    • Transfer to a small bowl.
    • Add remaining ingredients; whisk to blend.
    • DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.


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