James Martin Lamb Tagine

This James Martin Lamb Tagine is a slow-cooked Moroccan-style dish with meltingly tender lamb, a rich spiced sauce, and gentle sweetness from dried fruit. The texture is soft and succulent, with deep, warming flavours that develop beautifully as it cooks. It is a medium-difficulty recipe that feels impressive but is very achievable at home. Total time is around 2 hours 30 minutes, most of which is hands-off simmering.

Ingredients

For the lamb tagine

• 1 kg lamb shoulder or leg, cut into large chunks
• 2 tbsp olive oil
• 2 large onions, finely sliced
• 3 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp sweet paprika
• 1 tbsp tomato purée
• 500 ml lamb or chicken stock
• 200 g chopped tomatoes
• 100 g dried apricots, halved
• 2 tbsp honey
• Salt and black pepper, to taste
• Fresh coriander, to finish

To serve

• Steamed couscous or flatbreads
• Natural yogurt or harissa, optional

How to Make James Martin Lamb Tagine

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. If you are using a heavy casserole with a lid, place a shelf in the middle of the oven so the tagine cooks gently and evenly.
• Brown the lamb: Heat the olive oil in a large casserole dish over medium heat. Season the lamb well, then brown it in batches until golden on all sides. Remove and set aside.
• Soften the onions: Add the sliced onions to the same dish and cook for 8 to 10 minutes until soft and lightly golden. Stir in the garlic and cook for 1 minute.
• Add the spices: Sprinkle in the cumin, coriander, cinnamon, ginger, and paprika. Stir well and cook for 30 seconds until fragrant.
• Build the sauce: Stir in the tomato purée, chopped tomatoes, stock, honey, and dried apricots. Return the lamb to the dish and mix gently.
• Slow cook: Bring everything to a gentle simmer, then cover with a lid and transfer to the oven. Cook for about 2 hours, until the lamb is very tender and the sauce is rich.
• Finish and rest: Check seasoning and adjust with salt and pepper. Scatter over fresh coriander and allow the tagine to rest for 10 minutes before serving.

Tips for the Best Lamb Tagine

Why is my lamb not tender?

Lamb needs time and gentle heat. If it feels firm, continue cooking for another 20 to 30 minutes until it softens completely.

Can I make this without a tagine pot?

Yes. A heavy lidded casserole works perfectly and gives excellent results.

How do I balance sweetness and spice?

If the sauce tastes too sweet, add a squeeze of lemon juice. If it needs warmth, a pinch of chilli flakes works well.

Can I cook this on the hob instead?

You can simmer it very gently on the hob, but keep the heat low and stir occasionally to prevent sticking.

Serving Suggestions

• Fluffy couscous with a drizzle of olive oil
• Warm flatbreads for scooping up the sauce
• A simple cucumber and yogurt salad on the side

Storage

Room temperature

Allow the tagine to cool, then refrigerate within 2 hours of cooking.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently until piping hot.

Freezing

This tagine freezes very well for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 28 g
• Protein: 38 g
• Fat: 30 g
• Saturated fat: 11 g
• Sodium: 480 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Lamb Tagine

Recipe by Milli RoseCourse: MainCuisine: MoroccanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Slow cooked lamb tagine with warming spices, dried apricots, and a rich savoury sauce.

Ingredients

• 1 kg lamb shoulder, diced

• 2 tbsp olive oil

• 2 large onions, sliced

• 3 garlic cloves, crushed

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1 tsp paprika

• 1 tbsp tomato purée

• 500 ml lamb stock

• 200 g chopped tomatoes

• 100 g dried apricots

• 2 tbsp honey

• Salt and black pepper

• Fresh coriander

Directions

• Preheat the oven to 160°C or 140°C fan.
• Brown the lamb in olive oil until golden.
• Soften onions and garlic in the same dish.
• Add spices and cook until fragrant.
• Stir in tomatoes, stock, honey, apricots, and lamb.
• Cover and cook in the oven for 2 hours until tender.
• Season, garnish with coriander, and serve.

Notes

• Cook low and slow for best texture.
• Flavours improve if made a day ahead.
• Serve with couscous or flatbreads.