African Lamb Tagine

Francine Lizotte


If you like to experiment in the kitchen with new ways of cooking and definitely new flavors, this African Lamb Tagine is the perfect dish to make!


☆☆☆☆☆ 0 votes

4 servings
15 Min
50 Min
No-Cook or Other


  • RUB

  • 1/2 Tbsp
    smoked paprika
  • 1/2 Tbsp
    ground cumin
  • 1/2 Tbsp
    ground ginger
  • 1/2 Tbsp
    ground sumac
  • 1/2 Tbsp
    ras el hanout
  • 1 tsp
    ground turmeric
  • 1 tsp
    ground cinnamon
  • 1/8 tsp
    cayenne pepper, or more to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)

  • 1 1/2 lb
    lamb shoulder (substitute chicken), cut into bite size pieces
  • 1 1/2 Tbsp
    olive oil
  • 2/3 c
    red onions, finely chopped
  • 3 large
    cloves garlic, pressed
  • 1 c
    plum tomatoes, washed, seeded and diced
  • 2 c
    low-sodium chicken broth if needed, divided
  • 2 Tbsp
    brown sugar, such as demerara
  • 1 Tbsp
    pomegranate molasses
  • 1/4 tsp
    moroccan mint flakes, or more to taste
  • 1/2 tsp
    saffron threads, crumbled
  • 1 pinch
    ground himalayan sea salt
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1/4 c
    raisins, sultanas, currants, figs, dates or apricots
  • 1/3 c
    toasted slivered almonds, for garnish
  • 1 Tbsp
    chopped cilantro, for garnish

How to Make African Lamb Tagine


  1. In a small bowl, mix all the ingredients for the rub together. Place lamb cubes in a large bowl and sprinkle on the rub mixture; stir until meat is well coated. Cover and transfer to the refrigerator for at least 18 and up to 24 hours.
  2. The next day, place a diffuser on the burner under the tagine. Add oil and turn the heat to medium. When hot, add onions and sauté for 2 minutes. Add garlic and sauté for only 1 minute. Add lamb cubes and stir constantly; cook for 10 minutes. Add tomatoes, stir well and cook for another 5 minutes.
  3. Pour in 1 cup chicken broth and add brown sugar, molasses, mint flakes, saffron, sea salt and freshly ground black pepper. Stir and increase the heat to medium-high. If desired, add ¼ cup dry fruits of your choice. When the mixture starts simmering, cover, reduce heat to medium-low and cook for 30 minutes, stirring often. During this time, if it needs more liquid, add a little chicken broth.
  4. Half an hour later, remove the tagine from the heat and stir well before sprinkling on toasted slivered almonds and fresh chopped cilantro. Serve immediately with white rice, saffron rice or couscous along with flatbread (hobz). Makes 4-6 servings
  5. To view this recipe on YouTube, click on this link >>>>

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