This Moroccan lamb tagine recipe by Hassan M’Souli is both sweet and spicy thanks to a sumptuous marinade of honey, orange juice, paprika and ginger. In Morocco, lamb shoulder is traditionally used, but you could also use beef.
Skill level Mid
3 white onions
2 tbsp sweet paprika
1 tsp saffron threads
1 tbsp finely chopped ginger
3 bay leaves
salt and freshly ground black pepper, to taste
125 ml ( ½ cup/4 fl oz) olive oil
8 lamb forequarter (or neck chops), halved
500 ml (2 cups/ 16 fl oz) water
Juice of 2 oranges
125 ml (½ cup/4 fl oz) honey
1 tbsp ground cinnamon
8 prunes, pitted
Salt and freshly ground black pepper, to taste
75 g (½ cup/2¼ oz) roasted blanched almonds
toasted sesame seeds, to garnish
2 hard-boiled eggs, quartered
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 4 hours (or overnight if possible)
Chop one of the onions, and cut the remaining two into rings.
In a bowl, combine the chopped onion, paprika, saffron, ginger, bay leaves, salt and pepper, and olive oil. Add the lamb and toss to coat. place in the fridge for 4 hours to marinate (or overnight, if possible).
Heat oil in a heavy-based pan over medium heat. Add the lamb and cook for 10 minutes or until brown. Add water and bring to the boil.
Reduce heat to low and simmer for 20 minutes. Add the onions cut into rings, orange juice, honey and cinnamon. Simmer a further 15 minutes.
Remove from heat for 15 minutes, and transfer the meat to a tagine.
Pour the sweet onion sauce from the pot over the top. Garnish with prunes, almonds, sesame seeds and boiled eggs.
Serve immediately with rice or couscous.
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