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: Cee Gee
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:
- 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.
- 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.
- 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.
- 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.
- Add preserved lemons and apricots. Continue cooking for 45 minutes.
- Add olives and cook for a final 15-20 minutes until lamb is meltingly tender and sauce has thickened.
- Remove whole chili. Adjust seasoning, scatter with fresh coriander.
To Serve:
- 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
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