Moroccan Lamb Tagine with Oranges
This lamb tagine is full of spice and the zing of oranges.

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  • 30 mins upfront then 2 hrs in the oven
  • Serves 6
  • Easy
  • 200°C then 150°C
Moroccan Lamb Tagine with Oranges

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Adjust Servings:
1 kg boned shoulder of lamb get your butcher to do this for you
2 red onions - chopped finely
4 tbsp. Moroccan spice mix I used garlic, ginger, cumin, coriander and turmeric
the juice and flesh of 5 medium oranges, peeled and quartered
1x 400g tin chick peas
a handful of coriander - chopped

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The tagine is also really good with a handful of dried apricots, dates or raisins stirred through for sweetness.





A tagine is an earthenware dish used in North-African cooking and gives its name to the stew cooked inside it, as well.  The conical shape of the dish means that any steam rising off the food during cooking condenses in the ‘chimney’ and keeps the food moist.  The advantage is that you can cook meat low and slow until it is soft and succulent (similar to a modern-day slow cooker), without the addition of extra water which can dilute the flavours.  Indeed, this Moroccan Lamb Tagine uses orange juice but no extra water.

The tagine I use was a Christmas present many years ago, when it first became fashionable to buy cookery gifts for foodies; while beautiful and authentic, it is not compulsory for this dish.  A casserole dish or slow cooker would work just as well – you would just need to keep an eye on the liquid level during cooking so that the dish doesn’t dry out.  If you do fancy buying a tagine, there are some lovely ones on Amazon, and they really do make a great gift.

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Cut the lamb into 1-inch cubes (if your butcher can't do it for you) and brown it in a large, heavy-based frying pan with a little oil. Add the onions after a few minutes and continue to caramelise.


Add the spices and stir to coat, then the juice and flesh of the oranges.


Transfer to a tagine or casserole dish (Dutch oven) and put in the oven on 200°C to come to the boil, then turn down to 150°C and leave to cook down for about 2 hours, until the lamb is falling apart.


When you're ready to serve, stir through the chick peas until warm and sprinkle over the coriander. The tagine is lovely served with some cous cous and roasted vegetables on the side.


Owner/Author of The Food Brood

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