Recipe For Lamb Tagine

I could use my tagine every night as it is a perfect slow cooker! This lovely Lamb Tagine dish is perfect for slow cooking, and cool nights.

Lamb Tagine
Lamb Tagine
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Lamb Tagine


  • 15 mls olive oil
  • 250 g stewing lamb - you can use neck or shoulder
  • 15 mls cumin seeds
  • 2.5 mls cayenne pepper
  • 5 mls dried mint
  • 5 mls dried rosemary
  • 15 mls tomato paste
  • 1 handful fresh coriander roughly chopped for garnishing
  • cous cous for serving


  • heat the oil in a tagine or casserole dish
  • seal the lamb
  • once the lamb is brown add the dried spices, herbs and tomato paste
  • add ½ a cup of water, cover and cook until the lamb is soft, checking every now and then to make sure there is enough liquid in the pot
  • prepare your cous cous
  • stir the coriander into the lamb and serve

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Read my tagine review here

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8 thoughts on “Recipe For Lamb Tagine

  1. Yum! We made this (or something inspired by this…bulked out with some butternut, chickpeas and sweat potatoes) last night…yum yum yum! Can’t wait to experiment more with the tagine!

    Thanks for the inspiration 🙂

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