Spicy Moroccan lamb tagine

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Traditional Tagine with a Fiery Fusion Twist

There’s something magical about the moment you lift the cone-shaped lid of a tagine. Steam rises in aromatic swirls, carrying with it the promises of tender meat and complex spices that have been slowly mingling for hours. While traditional Moroccan tagines rely on warm spices rather than heat, our contemporary version adds carefully chosen chillies to create an exciting new dimension of flavour.

Picture succulent pieces of lamb shoulder, so tender they yield to the gentlest pressure of a fork, swimming in a rich sauce that balances sweet, sour, and spicy notes. Fresh red chilies and a scatter of dried chili flakes bring warmth that builds gradually, while preserved lemons add bright citrus notes and honey-sweet apricots provide a natural sweetness that perfectly complements the meat. Underneath it all, the classic Moroccan spice blend ras el hanout provides a foundation of warm spices – cinnamon, cumin, coriander, and more – that reminds us of this dish’s noble heritage.

 

Spicy Moroccan lamb tagine
 
Author: 
Nutrition Information
  • Serves: 6 generous portions
  • Serving size: 350 grqms
  • Calories: 785
  • Fat: 20 grams
  • Saturated fat: 16 grams
  • Unsaturated fat: 2 grams
  • Carbohydrates: 60 g
  • Sugar: 21 grams
  • Sodium: 3462 mg
  • Fiber: 5 g
  • Protein: 77 g
  • Cholesterol: 128 mg
Recipe type: Dinner
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
There's something magical about the moment you lift the cone-shaped lid of a tagine. Steam rises in aromatic swirls, carrying with it the promises of tender meat and complex spices that have been slowly mingling for hours. While traditional Moroccan tagines rely on warm spices rather than heat, this contemporary version adds carefully chosen chilies to create an exciting new dimension of flavor. The slow cooking process allows the chilies to mellow and meld with classic tagine ingredients like preserved lemons, honey-sweet apricots, and aromatic spices, creating a rich, complex dish that honors traditional techniques while adding a subtle but distinctive heat.
Ingredients
  • 1.2kg lamb shoulder, cut into large chunks
  • 3 red chilies, 2 finely chopped, 1 left whole (adjust to taste)
  • 1 teaspoon dried chili flakes
  • 2 large onions, finely chopped
  • 4 garlic cloves, minced
  • 2-inch piece fresh ginger, grated
  • 2 tablespoons ras el hanout
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 cinnamon stick
  • 2 tablespoons clear honey
  • 2 tablespoons tomato paste
  • 2 preserved lemons, quartered
  • 200g dried apricots
  • 100g green olives, pitted
  • 500ml lamb or chicken stock
  • 3 tablespoons olive oil
  • Large bunch fresh coriander
  • Salt and black pepper to taste
Instructions
Method:
  1. Mix the lamb with half the ras el hanout, 1 teaspoon each of cumin and coriander, salt, and pepper. Leave to marinate for at least 30 minutes, preferably longer.
  2. Heat oil in a tagine or heavy-based casserole over medium-high heat. Brown the marinated lamb in batches until golden all over. Remove and set aside.
  3. Lower heat and sauté onions until soft and translucent (about 8 minutes). Add garlic, ginger, chopped chilies, and remaining spices. Cook for 2 minutes until fragrant.
  4. Return lamb to the pot. Add tomato paste, whole chili, chili flakes, honey, and stock. Bring to a simmer, cover, and cook on low heat for 1.5 hours.
  5. Add preserved lemons and apricots. Continue cooking for 45 minutes.
  6. Add olives and cook for a final 15-20 minutes until lamb is meltingly tender and sauce has thickened.
  7. Remove whole chili. Adjust seasoning, scatter with fresh coriander.
To Serve:
  1. Accompany with couscous or flatbread, and a fresh herb salad. For those who enjoy extra heat, serve harissa paste on the side.
Notes
Tips:

Ask your butcher to cut the lamb into large chunks - they'll do a neater job
The tagine tastes even better the next day
Adjust the amount of chillies to suit your heat preference
For best results, use a proper tagine pot or heavy-based casserole with a tight-fitting lid

 

Merguez – Morroco

Home | Moroccan

North African Merguez

Create the iconic spicy lamb sausage of North Africa with this authentic merguez recipe that balances fatty lamb with a complex blend of warm and hot spices. The combination of harissa paste, fresh coriander, and a carefully measured spice mix featuring cumin, fennel, and paprika creates the signature brick-red color and distinctive heat. Fresh garlic and whole spices are toasted to release their essential oils, while the precise blend of chilli flakes and cinnamon adds layers of complexity to every bite. When stuffed into traditional thin lamb casings, these delicate sausages deliver the robust, aromatic flavours that have made merguez a staple of Maghrebi cuisine, perfect for grilling or adding to traditional couscous dishes.

Merguez
Nutrition Information
  • Serving size: 100g
  • Calories: 169 kcal
  • Fat: 11g
  • Saturated fat: 4.8g
  • Carbohydrates: < 0.5g
  • Sugar: < 0.5g
  • Sodium: 0.7g
  • Fiber: < 0.5g
  • Protein: 17g
Recipe type: Sausages
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
It was while living in Belgium that I came across this fantastic sausage. Not far from where we lived there were quite a few Moroccan butchers. Their meat was excellent and far more reasonably priced than some of the supermarkets or other local butchers, so I became a frequent customer. Murguez is a wonderful blend of spicy and juicy. If is great barbequed but equally good just fried in a pan and served on a fresh bread roll. If you are a real Chilli lover who enjoys a bit of heat, a dollop of extra Harissa ( to the sausage in the roll) adds more than a bit of a spark!
Ingredients
  • Fatty lamb – 1kg (2.2 pounds)
  • Fresh Coriander – 3 tablespoons - chopped
  • Garlic - 4 cloves - minced
  • Harissa – 2 tablespoons (see note)
  • Sausage casings - 18/20mm (3/4 inch) lamb
For the spice mix
  • Paprika – 1 tablespoon
  • Cumin – ½ tablespoon (whole)
  • Coriander seeds – I teaspoon (whole)
  • Fennel seeds – ½ tablespoon (whole)
  • Powdered cinnamon – ½ teaspoon
  • Red Chilli flakes – I teaspoon
  • Salt – 1 teaspoon
Instructions
Pre-preparation
  1. Soak the sausage casings in cold water for 24 hours to remove excess salt
  2. Cut the meat into 25mm x 25mm (1-inch x 1-inch) pieces. Mix with garlic and harissa and keep cool in a big mixing basin (plastic, porcelain or enamel coated).
  3. Combine all the whole spices and grind until fine. Add salt, paprika, cinnamon, and Chilli flakes and mix well.
  4. Using your hands, blend in the spice mix with the meat until all pieces are well coated.
  5. Allow to marinate in the fridge for 3- 4 hours
  6. Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes
  7. Add chopped coriander to meat and mince using a 4.5mm (0.177 inch) mincing plate.
  8. Place mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausage will burst when it is cooked.
Notes
Harissa – a Moroccan Chilli paste – is freely available on-line.

This recipe yields approx. 8 sausages

Keywords: Moroccan Merguez sausage with chillies

 

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