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Mouthwatering Moroccan Tagine {Recipe}

Mouth-watering Moroccan Tagine Recipe

Welcome back everyone! We hope you are looking forward to a lovely long weekend. While there might not be much indoors to look forward to, we have decided to share this delicious Moroccan Tagine recipe with you. Perfect for families who would like to sit around the table and enjoy a meal together, a tagine can be enjoyed as a main dish, or as an item in a buffet style sharing dinner. Breads, olives, cous-cous or simple mixed salads all make for delicious sides with this dish.

Head Chef Martin has shared his method for a traditional Moroccan tagine here, feel free to swap out the meat for extra veggies or chickpeas, the honey for maple syrup and the stock for vegetable stock if you are trying to make a vegan alternative. We hope you enjoy, don’t forget to send us a snap of your finished dish!


Serves 5 people



  • 1 kg  Diced Shoulder Lamb.
  • 20g chopped ginger.
  • 5  cloves  crushed garlic
  • 1 tbsp turmeric
  • 2 tbsp cinnamon
  • 1 tbsp cayenne pepper.
  • 1 tbsp paprika.
  • 2tbsp cumin
  • 1 onion – diced
  • 600ml water.
  • 30g tomato puree.
  • 2 tins of Chopped tomato.
  • 1 sweet potato- diced
  • 50g raisins
  • 70g apricots.
  • 2tbsp honey.

For the couscous

  • 1 large or 2 small pomegranates
  • 800g/1¾lb couscous
  • 6 tbsp olive oil
  • 2 lemons, juice only
  • 1 litre/1¾ pints boiling chicken stock or water
  • sea salt and freshly ground black pepper
  • 4 tbsp chopped, fresh mint or coriander


  1. Mix all the Dry Ingredients with Crushed Garlic and Grated Ginger. Make into paste
  2. Marinate the Lamb with all off the above and leave in a Fridge covered overnight for best results
  3. On a hot pan fry the lamb with diced onion until browned
  4. Add tomato puree and water simmer on a slow heat for 1.5 hour or in Oven at 160c
  5. Add sweet potato and chopped tomato,  simmer for a further 30 minutes
  6. Add honey, raisins and apricots
  7. Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken.
  8. Equally can be cooked


For the Cous Cous

  1. Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.
  2. Place the couscous in a bowl and mix in the olive oil and lemon juice.
  3. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper.
  4. Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed.
  5. Stir the chopped herbs and pomegranate seeds into the couscous.
  6. To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt.


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