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Moroccan Lamb Tajine Recipe | Gourmet Food Store

Moroccan Lamb Tajine Recipe

In this traditional Moroccan recipe, the flavors of a world of spices sings and shines, merging with the mild, succulent taste and texture of lamb. Serve it with rice, couscous, bulgur or your favorite side. In a pinch, replace the lamb for regular beef or chicken for a delicious alternative.

Prep Time:
Cook Time:
Total Time:
Yield: Serves 4 to 6

Moroccan Lamb Tajine Recipe Instructions

  • 1 tsp. cayenne pepper
  • 2 tsp. ground black pepper
  • 1 ½ tbsp. ground paprika
  • 1 ½ tbsp. ginger powder
  • ½ tbsp turmeric powder
  • 2 tsp. cinnamon
  • ¼ tsp. cumin powder
  • 1.79 pounds lamb cubes
  • ½ pound bacon, chopped
  • 1 tsp. salt
  • 2 large onions, finely chopped
  • 3 cloves garlic, minced
  • 4 tbs. olive oil
  • 2 cups tomato pure
  • 2 14 oz. cans crushed tomatoes
  • 1 tbsp. orange juice
  • 1 tbsp. orange zest
  • 4 oz. dried apricots, halved
  • 2 oz. dates, halved
  • 2 oz. raisins
  • 1 tsp. saffron threads
  • 1 cups lamb stock
  • 1 tbsp. honey

  1. Mix all the spices in a bowl, and separate in two portions.
  2. In a large bowl, combine the lamb and bacon and toss with one portion of spices. Reserve.
  3. Heat a large pot with 1 ½ tbsp of olive oil. Add the onions, garlic and remaining portion of spices, and cook over low, stirring until soft but not browned. Reserve warm in the same pot.
  4. Heat the remaining oil in a heavy saucepan. Add the lamb and bacon mix, and cook, seasoning with salt and stirring until browned. Transfer to the pot with onions and garlic, and deglaze the pan with half of the tomato puree. Cook for 1 minute, scraping the pan to get the browned bits, then add that sauce to the lamb pot.
  5. Add the rest of the tomato puree, orange juice, zest, apricots, dates, raisins, saffron, lamb stock and honey.
  6. Boil for 2 minutes in high heat, then cook very slowly at low heat for 30 minutes, uncovered.
  7. Place the cooked lamb in a big bowl or tajine and serve.

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Recipe Questions And Answers

Q: If no lamb stock, what I can use ?
A: Substitute for lamb stock: In 4 cups of boiling water dissolve 1 teaspoon chicken base and 3 teaspoons beef base with 1 teaspoon sugar. Dark Roux: In a sauce pan over medium low to low heat melt 2-3 tablespoons unsalted butter with 1/8 teaspoon garlic powder, dash of freshly ground pepper and 2 dashes sea salt.