Moroccan Lamb Stew (Tagine)

Moroccan Lamb Stew

Moroccan Lamb Stew (Tagine) brings the flavours of Morocco into your home. Serve it with couscous for a great flavour experience!


  • 1 3/4 pounds Earls neck or shoulder of lamb, cut into small cubes after removing fat
  • salt and pepper, to taste
  • 3 tablespoon olive oil
  • 1/2 tbsp harissa or chili paste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 can (28 oz) diced tomatoes
  • 1 onion, in quarters
  • 2 crushed garlic cloves
  • 2 carrots, cut into large chunks
  • 1 potato, cut into large chunks
  • 2 bay leaves
  • water
  • 1 can (19 oz) chick peas, drained


Salt and pepper the lamb. In an enamel pot, heat oil to medium-high and brown a few pieces of meat at a time. Combine the meat, harissa, spices, and tomatoes, bringing the mixture to a boil, then cover and simmer for 30 minutes on low heat. Add vegetables, bay leaves, and enough water to immerse all of the ingredients. Bring to a boil again, then cover and simmer on low heat for one hour while stirring regularly, or until the meat is tender. Five minutes before the end of cooking, add the chick peas. Sprinkle with mint and chopped coriander, and serve with couscous.