North African Cuisine
Moroccan Tagine
Slow-cooked stew with tender meat, vegetables, and aromatic spices
About This Dish
Tagine (or tajine) refers both to the North African dish and the distinctive conical clay pot in which it is traditionally cooked. This slow-cooked stew originated with the Berber people of North Africa and has become one of Morocco's most iconic dishes.
The cooking method is what makes tagine special—the cone-shaped lid traps steam during cooking, returning the condensed moisture back to the pot and creating an aromatic, tender dish with minimal added liquid. This slow-cooking process allows the complex flavors to develop and the meat to become incredibly tender.
There are countless variations of tagine throughout Morocco and North Africa. Some feature lamb or chicken, others beef or fish, and there are also vegetarian versions. What unites them all is the harmonious blend of sweet and savory flavors, with combinations of meat, fruits, vegetables, and aromatic spices like cinnamon, saffron, cumin, and ginger.
Ingredients
For the lamb tagine (6 servings)
- 2 lbs (about 1 kg) lamb shoulder, cut into 1.5-inch cubes
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Pinch of saffron threads, soaked in 2 tablespoons hot water
- 2 tablespoons honey
- 1 tablespoon tomato paste
- 1 cup chicken or vegetable broth
- 3 tablespoons olive oil
- Salt and black pepper, to taste
Fruits and vegetables
- 1 cup dried apricots
- 1/2 cup green olives, pitted
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 small sweet potatoes, peeled and cut into 1.5-inch chunks
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 preserved lemon, rind only, chopped (optional)
- 1/4 cup golden raisins (optional)
For garnish and serving
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/3 cup sliced almonds, toasted
- Couscous or crusty bread, for serving
- Greek yogurt or labneh (optional)
Instructions
Prepare the meat
Season the lamb cubes generously with salt and black pepper. In a large tagine pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Working in batches if necessary, brown the lamb on all sides, about 3-4 minutes per batch. Transfer the meat to a plate and set aside.
Create the flavor base
In the same pot, add the remaining tablespoon of olive oil. Add the sliced onions and cook until they begin to soften, about 5 minutes. Add the minced garlic and grated ginger, cook for another minute until fragrant. Stir in the spices: cinnamon stick, cumin, coriander, paprika, turmeric, and cayenne (if using). Toast the spices for 30 seconds to release their aromas.
Build the tagine
Return the browned lamb to the pot. Add the tomato paste and stir to coat the meat. Pour in the broth and the saffron with its soaking liquid. Stir in the honey and bring the mixture to a simmer. Lower the heat, cover with the tagine lid or a tight-fitting lid, and cook for 1 hour, until the meat is beginning to become tender.
Add vegetables
Add the carrots, sweet potatoes, and bell pepper to the pot. Cover again and continue to simmer for 30 minutes more, until the vegetables are nearly tender.
Add fruits
Stir in the dried apricots, olives, preserved lemon (if using), and golden raisins (if using). Cover and cook for an additional 15-20 minutes, until the meat is very tender and the fruits have softened and absorbed the flavors of the stew.
Adjust seasoning
Taste and adjust the seasoning with salt and pepper as needed. You may also add a touch more honey if you prefer a slightly sweeter tagine or a squeeze of lemon juice if you want more acidity.
Serve
Sprinkle with chopped cilantro, mint, and toasted almonds. Serve hot over couscous or with crusty bread, and a side of yogurt or labneh if desired.
Tips for Perfect Moroccan Tagine
- 1If you don't have a tagine pot, a heavy Dutch oven or slow cooker works well as an alternative.
- 2For the most authentic flavor, toast and grind your own spices rather than using pre-ground versions.
- 3The dish tastes even better the next day, as the flavors have time to meld. Consider making it a day ahead.
- 4While this recipe uses lamb, you can substitute with beef, chicken, or make it vegetarian with chickpeas and additional vegetables.
- 5Don't rush the cooking process – the slow, gentle cooking is what gives tagine its melt-in-your-mouth quality.
- 6If using a clay tagine pot for the first time, season it properly following the manufacturer's instructions to prevent cracking.