Lamb Tagine Recipe

This recipe is originally by Anthony Worrel-Thomson. It seems an amazing amount of spices to use in this recipe but, they mellow beautifully with cooking. This really is gorgeous.

Time: Approximately 20 minutes preparation, >2 hours to marinade, 2 hours to cook.

Serves: 8



This looks like a lot of spices but they cover the meat and are not over-powering in the final result! The measures are level tablespoons.


  • Cut the lamb into bite sized pieces, removing the majority of the fat but not all.
  • Put all the marinade ingredients into a large bowl and coat the diced meat in the mixture. Leave to marinade in the fridge for at least two hours.
  • Using olive oil, brown the meat in small batches in a frying pan.
  • Put the meat and all the other ingredients except the tomatoes into a large casserole pan and bring to the boil.
  • Place in the oven at 150ºC for one hour.
  • Add tinned tomatoes and cook for another hour. Check moisture level and add extra liquid if required.


  • The butcher will usually remove the bones and dice the lamb for you if you ask. It's a rewarding but time consuming job.
  • This dish can be frozen.
  • Be careful with the optional cayenne pepper! It can make this dish quite hot.