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Lightened up lamb tagine

Jennifer Farley

We tend to crave heavy stews during the cold winter months but that doesn’t mean dinner can’t still be healthy. This tagine offers the best of both worlds.

Lamb tagine

Spicy and flavorful, this dish will keep you warm on cold winter days.

Lightened up lamb tagine recipe

Maked 6-8 servings

Adapted from Epicurious


  • 2 teaspoons ras-el-hanout (available at specialty stores)
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon cumin
  • 1 pinch crumbled saffron threads
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 3 cups low-sodium beef stock
  • 3 pounds boneless lamb shoulder, cut into 1-inch cubes
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cinnamon sticks
  • 2 tablespoons unsalted butter
  • 1/4 cup tomato paste
  • 1-1/4 cups raisins
  • 1 cup sliced almonds
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon
  • Parsley and sliced almonds for garnish


  1. Whisk together the ras-el-hanout, ginger, cumin, crumbled saffron, salt, black pepper, and 1 cup beef stock in a Dutch oven. Stir in the lamb, remaining stock, onion, garlic, cinnamon stick, butter and tomato paste. Simmer on low heat, covered, until lamb is tender, about 1-1/2 hours.
  2. Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, for an additional 30 minutes.
  3. Uncover the pot and cook over moderately high heat until the stew is thickened, stirring occasionally, approximately 15 minutes.
  4. Garnish with sliced almonds and parsley. Serve over rice or couscous.

More lamb recipes

Grilled lamb shawarma recipe
Lamb sliders with avocado fries recipe
Grilled lamb chops with Manischewitz glaze recipe

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