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.
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