lamb tagine in cast iron pan

Moroccan Lamb Tagine

Serves: 3 to 4
Cooking Time: 1h
Preparation: 25min
Level: Easy 

Dive right into the heart of Morocco with this Maillard's Moroccan lamb tagine recipe, which brings you those tasty and exotic Maghreb flavours.


  • 500 g lamb stew cubes, by Maillard
  • Olive oil
  • 1 red onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • 1/2 cup white wine
  • 1 orange bell pepper, diced
  • 2 cups beef broth
  • 3/4 cup raisins
  • 1 1/2 teaspoon cumin
  • 1 1/2 teaspoon sweet smoked paprika
  • 1 1/2 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped almonds + a little to serve
  • Fresh coriander
  • Salt and pepper from the mill


  1. In a large saucepan over medium-high heat, add a drizzle of olive oil and brown the lamb on all sides, 8 to 10 minutes in total. Season with salt and pepper generously. Reserve on a plate.
  2. Reduce to medium heat, add the onion and garlic followed by a drizzle of olive oil. Cook for 3 to 4 minutes, stirring.
  3. Add the white wine and scrape the bottom to get all the flavours. Cooked for 2 minutes to almost reduce dry.
  4. Add bell pepper and cook for 3 to 4 minutes, stirring.
  5. Add beef broth, raisins, spices, season with salt and pepper and stir. Bring to a boil, reduce to low heat and cover. Simmer 45 minutes. Remove from heat, add the almonds and stir. Serve on a pearl couscous and garnish with fresh coriander and chopped almonds!

lamb tagine in cast iron pan

Article précédent Crispy BBQ Chicken Legs


You liked that? Let us know!