published Dec 17, 2020, updated Sep 09, 2024 A tagine is a North African cooking vessel used for slow cooking. When you see a recipe titled “tagine” then it is merely describing the method of cooking, not the flavors and seasonings used. For example, chicken tagine has a different flavor profile than my beef tagine — and both are different from this lamb tagine recipe. I also have a quick, vegetarian recipe on standby for anyone who’s interested! You’ll find similar seasonings among various tagines: coriander, saffron, ginger, etc. And I personally throw in some ras el hanout whenever I can get away with it. They’re the perfect seasonings for earthy, tender cuts of lamb. And when you prepare lamb tagine with apricots, there’s just enough tangy sweetness to cut through all of those heavy spices for a truly heavenly, mouthwatering stew you’ll savor down to the very last drop.
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Tagine – A ceramic or clay cooking pot used in Northern Africa. It’s great for slow cooking! A Dutch Oven will work too. If you have neither, you can also prepare this lamb tagine recipe in a pressure cooker.
Storing and Reheating
Lamb tagine is delicious fresh or leftover — sometimes, even more so leftover as the meat and sauce has the chance to really absorb all of those bold Moroccan seasonings. Let any leftovers cool to room temperature before transferring to an airtight container and refrigerating for 3 to 5 days. Reheat lamb tagine on the stovetop on medium heat until warmed through. Love this recipe? Share it with the world on Pinterest.
