Nigella Lawson’s Lamb Tagine is a Moroccan-inspired dish that combines tender lamb, warm spices, and a flavorful blend of dried fruits and vegetables. This slow-cooked tagine creates a richly spiced, savory-sweet stew with melt-in-your-mouth lamb and aromatic flavors, perfect for family dinners, special occasions, or anytime you crave a comforting and exotic meal.
What Is Nigella Lawson’s Lamb Tagine?
Nigella Lawson’s Lamb Tagine is a slow-cooked Moroccan dish made with lamb, aromatic spices, dried fruits, and vegetables. Traditionally cooked in a tagine, this dish can also be prepared in a Dutch oven or heavy pot. The slow cooking process allows the flavors to meld, creating a tender, deeply flavored stew that’s served over couscous or with flatbread.
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Why You Should Try This Recipe
- Rich, Complex Flavors – The combination of spices, dried fruits, and tender lamb makes this a memorable dish.
- Perfect for Entertaining – An impressive and delicious option for gatherings or special occasions.
- Comforting and Filling – A hearty dish that’s perfect for a cozy dinner.
- Versatile and Adaptable – Easily customized with vegetables or your favorite spices.
- Leftovers Taste Amazing – The flavors deepen over time, making it even better the next day.
Ingredients Needed to Make Nigella Lawson’s Lamb Tagine
Here’s what you’ll need to create this delicious lamb tagine:
- Lamb Shoulder (2 lbs, cubed) – Choose bone-in for extra flavor or boneless for convenience.
- Olive Oil (2 tbsp) – For browning the lamb and sautéing the vegetables.
- Onion (1 large, chopped) – Adds sweetness and depth.
- Garlic (3 cloves, minced) – Provides a warm, aromatic base.
- Ground Cumin (1 tsp) – Adds an earthy, slightly smoky flavor.
- Ground Coriander (1 tsp) – A bright, citrusy spice that complements the lamb.
- Ground Cinnamon (1 tsp) – Adds warmth and a hint of sweetness.
- Ground Ginger (½ tsp) – Provides subtle heat and spice.
- Saffron Threads (a pinch, optional) – Adds flavor and a golden color.
- Tomato Paste (1 tbsp) – Deepens the color and adds richness.
- Diced Tomatoes (1 can, 14 oz) – Adds a mild acidity and richness to the stew.
- Chicken or Beef Broth (1 ½ cups) – Provides the liquid base for slow cooking.
- Dried Apricots (½ cup, chopped) – Adds sweetness and balance to the spices.
- Dried Prunes (½ cup, pitted and chopped) – Brings a rich, sweet depth to the dish.
- Carrots (2, sliced) – Adds sweetness and color.
- Honey (1 tbsp) – Balances the acidity of the tomatoes with sweetness.
- Salt and Pepper (to taste) – Enhances the flavors of the dish.
- Fresh Cilantro (for garnish, optional) – Adds a fresh, bright finish.
Optional Additions
- Almonds or Pine Nuts (toasted) – For added texture and crunch.
- Preserved Lemons (¼, finely chopped) – Adds a tangy and distinctive flavor.
Equipment Needed
- Dutch Oven or Heavy Pot – For browning the lamb and slow cooking.
- Mixing Spoon – For stirring and mixing the ingredients.
- Measuring Spoons – For adding spices and other seasonings.
- Serving Bowl – For serving the lamb tagine over couscous or with flatbread.
Instructions to Make Nigella Lawson’s Lamb Tagine
- Prepare the Lamb: Season the cubed lamb with salt and pepper. In a Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the lamb in batches and brown on all sides. Remove and set aside.
- Sauté the Onions and Garlic: In the same pot, add a bit more oil if needed. Sauté the chopped onions for 5-6 minutes until softened, then add the minced garlic and cook for another minute.
- Add the Spices: Sprinkle the cumin, coriander, cinnamon, ginger, and saffron (if using) over the onions and garlic. Stir for about a minute until the spices become fragrant.
- Combine the Ingredients: Add the tomato paste and stir, then add the diced tomatoes, broth, honey, carrots, dried apricots, and prunes. Stir to combine and bring the mixture to a simmer.
- Return the Lamb to the Pot: Add the browned lamb back into the pot, ensuring the meat is submerged in the liquid. Cover and reduce the heat to low.
- Simmer the Tagine: Cook the tagine on low heat for 1 ½ to 2 hours, or until the lamb is tender and the flavors have melded. Stir occasionally and add a bit more broth if needed to keep the lamb covered.
- Finish and Garnish: Taste and adjust seasonings if needed. Garnish with fresh cilantro, and sprinkle toasted almonds or pine nuts if desired.
- Serve: Serve hot over couscous or with flatbread on the side. Enjoy the rich flavors of this comforting dish.
What Goes Well with Nigella Lawson’s Lamb Tagine
- Couscous or Quinoa – Perfect for soaking up the flavorful sauce.
- Flatbread or Naan – Ideal for dipping and scooping.
- Green Salad – A refreshing contrast to the rich tagine.
- Yogurt Sauce – Adds a cool, creamy element.
- Mint Tea – Complements the Moroccan-inspired flavors.
- Roasted Vegetables – Adds variety and pairs well with the tagine spices.
Expert Tips for Making the Best Nigella Lawson Lamb Tagine
- Use Bone-In Lamb for More Flavor – Bone-in lamb adds richness, but boneless works if preferred.
- Brown the Meat Well – This step adds depth and enhances the overall flavor of the dish.
- Adjust Sweetness and Spice to Taste – Add more honey or dried fruit for extra sweetness, or more hot spices for a kick.
- Let It Sit Before Serving – If possible, let the tagine sit for 10-15 minutes after cooking for the flavors to meld.
- Freeze Leftovers – This dish freezes well, so save any leftovers for another meal.
Easy Variations of Nigella Lawson Lamb Tagine
- Lamb and Chickpea Tagine – Add a can of chickpeas for extra protein and texture.
- Lamb and Sweet Potato Tagine – Substitute carrots with sweet potatoes for added sweetness.
- Vegetable Tagine – For a vegetarian version, omit the lamb and add more vegetables like zucchini and bell peppers.
- Spicy Lamb Tagine – Add chili flakes or harissa paste for a spicy kick.
- Date and Almond Tagine – Replace prunes with dates and add toasted almonds for extra flavor.
Best Practices to Store Nigella Lawson Lamb Tagine
- Refrigerate Leftovers – Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for Long-Term Storage – Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat Slowly – Reheat gently on the stovetop to maintain the tenderness of the lamb.
Best Practices to Reheat Nigella Lawson Lamb Tagine
- Stovetop Method – Reheat on low heat, adding a splash of broth if needed to keep it moist.
- Microwave Option – For individual servings, reheat in the microwave in 1-minute intervals, stirring in between.
How Can I Make Nigella Lawson Lamb Tagine Healthier?
- Use Less Oil – Cut back on olive oil to reduce the fat content.
- Add More Vegetables – Increase the quantity of carrots or add additional vegetables like zucchini or bell peppers.
- Reduce Dried Fruit – Use fewer apricots or prunes to lower sugar content.
- Serve with Whole Grains – Use whole-grain couscous or quinoa for added fiber.
Nutrition Value (per serving)
- Calories: 380
- Fat: 20g
- Carbohydrates: 25g
- Protein: 30g
- Fiber: 4g
FAQs
Can I make Nigella Lawson’s lamb tagine in a slow cooker?
Yes, you can make lamb tagine in a slow cooker. After browning the lamb and sautéing the onions and garlic on the stovetop, transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours, until the lamb is tender.
What cuts of lamb work best for lamb tagine?
Lamb shoulder or lamb shank are ideal cuts for lamb tagine, as they become tender and flavorful when slow-cooked. Lamb’s leg is also a good option, though it may not be as tender as the shoulder or shank.
Can I make lamb tagine ahead of time?
Yes, lamb tagine can be made ahead of time, and the flavors often deepen as it sits. Prepare the tagine and refrigerate once it cools, then reheat gently on the stovetop before serving. It keeps well in the fridge for up to 3 days.
What can I serve with Nigella Lawson’s lamb tagine?
Lamb tagine pairs well with couscous, quinoa, or rice. Flatbread, such as naan or pita, is also great for scooping up the sauce, and a fresh green salad or steamed vegetables can provide a light, refreshing side.
Final Words
Nigella Lawson’s Lamb Tagine is a dish that brings comfort and a touch of exotic flair to your table. With its tender lamb, aromatic spices, and sweet dried fruit, this tagine is rich, satisfying, and deeply flavorful.
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Nigella Lamb Tagine
- Prep Time: 20
- Cook Time: 120
- Total Time: 2 hours 20 minutes
- Yield: 8
- Category: Main Course
- Method: Slow cooking
- Cuisine: Moroccan
Description
Nigella Lawson’s Lamb Tagine is a slow-cooked Moroccan dish made with lamb, aromatic spices, dried fruits, and vegetables. Traditionally cooked in a tagine, this dish can also be prepared in a Dutch oven or heavy pot. The slow cooking process allows the flavors to meld, creating a tender, deeply flavored stew that’s served over couscous or with flatbread.
Ingredients
- Lamb Shoulder (2 lbs, cubed) – Choose bone-in for extra flavor or boneless for convenience.
- Olive Oil (2 tbsp) – For browning the lamb and sautéing the vegetables.
- Onion (1 large, chopped) – Adds sweetness and depth.
- Garlic (3 cloves, minced) – Provides a warm, aromatic base.
- Ground Cumin (1 tsp) – Adds an earthy, slightly smoky flavor.
- Ground Coriander (1 tsp) – A bright, citrusy spice that complements the lamb.
- Ground Cinnamon (1 tsp) – Adds warmth and a hint of sweetness.
- Ground Ginger (½ tsp) – Provides subtle heat and spice.
- Saffron Threads (a pinch, optional) – Adds flavor and a golden color.
- Tomato Paste (1 tbsp) – Deepens the color and adds richness.
- Diced Tomatoes (1 can, 14 oz) – Adds a mild acidity and richness to the stew.
- Chicken or Beef Broth (1 ½ cups) – Provides the liquid base for slow cooking.
- Dried Apricots (½ cup, chopped) – Adds sweetness and balance to the spices.
- Dried Prunes (½ cup, pitted and chopped) – Brings a rich, sweet depth to the dish.
- Carrots (2, sliced) – Adds sweetness and color.
- Honey (1 tbsp) – Balances the acidity of the tomatoes with sweetness.
- Salt and Pepper (to taste) – Enhances the flavors of the dish.
- Fresh Cilantro (for garnish, optional) – Adds a fresh, bright finish.
Optional Additions
- Almonds or Pine Nuts (toasted) – For added texture and crunch.
- Preserved Lemons (¼, finely chopped) – Adds a tangy and distinctive flavor.
Instructions
- Prepare the Lamb: Season the cubed lamb with salt and pepper. In a Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the lamb in batches and brown on all sides. Remove and set aside.
- Sauté the Onions and Garlic: In the same pot, add a bit more oil if needed. Sauté the chopped onions for 5-6 minutes until softened, then add the minced garlic and cook for another minute.
- Add the Spices: Sprinkle the cumin, coriander, cinnamon, ginger, and saffron (if using) over the onions and garlic. Stir for about a minute until the spices become fragrant.
- Combine the Ingredients: Add the tomato paste and stir, then add the diced tomatoes, broth, honey, carrots, dried apricots, and prunes. Stir to combine and bring the mixture to a simmer.
- Return the Lamb to the Pot: Add the browned lamb back into the pot, ensuring the meat is submerged in the liquid. Cover and reduce the heat to low.
- Simmer the Tagine: Cook the tagine on low heat for 1 ½ to 2 hours, or until the lamb is tender and the flavors have melded. Stir occasionally and add a bit more broth if needed to keep the lamb covered.
- Finish and Garnish: Taste and adjust seasonings if needed. Garnish with fresh cilantro, and sprinkle toasted almonds or pine nuts if desired.
- Serve: Serve hot over couscous or with flatbread on the side. Enjoy the rich flavors of this comforting dish.
