Moroccan Lamb Tajine

A Moroccan main dish cooked in tajine, the typical clay pot used in Arabic countries. It takes a bit of time, but it is totally worth the effort!

Ingredients (for 2)

  • 2 cups lamb leg / shoulder (about 360 gr or 13 oz)
  • 1 cup chicken stock
  • 1/2 tbsp honey
  • 1/2 tbsp tomato paste
  • 1/2 onion
  • 1 carrot
  • 1 lemon
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
  • 1/2 tsp paprika
  • 1 tsp ginger
  • 1/4 tsp turmeric
  • 1/4 tsp cumin seeds
  • 1 garlic clove
  • 2 tbsp olive oil
  • salt & black pepper


  • Cut lamb meat into bite-sized cubes
  • In a bowl mix together all ground spices: paprika, grated ginger, turmeric, cumin, coriander, cardamom and cinnamon
  • Brush ½ olive oil on the lamb, mix it with the spices and let marinate, covered, for at least 1 hour (ideally overnight)
  • Wash and peel lemon, and reserve zest aside
  • Take a heavy bottomed pot and heat remaining olive oil over medium high heat
  • Add crushed garlic and sauté for 2 minutes
  • Add lamb cubes and cook over high heat for 3 minutes; reserve to a plate
  • Add sliced onions and coarsely chopped carrots to the pot and sauté for 5 minutes
  • Return the lamb to the pan and stir in lemon zest, chicken stock, tomato paste and honey
  • Season with salt and black pepper and bring to a simmer
  • Cover and simmer for 60-90 minutes or until meat is tender and serve warm, but not hot

Best Served With

Roasted potatoes

Tips from the Chef

If towards the end of cooking time the sauce is too liquid, add some cornstarch or continue cooking uncovered