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Lamb Tagine

A recipe from the Good Food collection.


Lamb Tagine
Lamb Tagine
3¼ lb. leg or shoulder of lamb, cut into 1 inch pieces
3 garlic cloves, chopped
⅓ cup olive oil
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon paprika
½ teaspoon ground cinnamon
2 onions, thinly sliced
2⅓ cups beef stock
zest of ¼ preserved lemon, rinsed and cut into thin strips
15 oz. can chickpeas, drained
1¼ oz. cracked green olives
3 tablespoons chopped cilantro


  1. Place the lamb in a nonmetallic bowl, add the garlic, 2 tablespoons of oil, the cumin, ginger, turmeric, paprika, cinnamon, ½ teaspoon ground black pepper, and 1 teaspoon salt. Mix well to coat and allow to marinate for 1 hour.
  2. Heat the remaining oil in a large saucepan, add the lamb in batches, and brown the meat over high heat for 2–3 minutes. Remove from the saucepan. Add the onions and cook for 2 minutes, return the meat to the saucepan, and add the beef stock. Reduce the heat and simmer, covered, for 1 hour. Add the lemon zest, chickpeas, and olives and cook, uncovered, for another 30 minutes or until the meat is tender and the sauce has reduced and thickened. Stir in the cilantro. Serve in bowls with couscous.

Note: If you prefer, you can bake this lamb in the oven in a covered casserole. Preheat the oven to 375°F and cook the tagine for about 1 hour, adding the lemon, chickpeas, and olives after 40 minutes.

Main ingredient:

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