Moroccan Lamb Tagine with Golden Raisins & Toasted Almonds RECIPE

A modern twist on the classic Moroccan tagine—meltingly tender lamb infused with warm spices, balanced by sweet raisins and crunchy almonds. Perfect for special dinners!

Prep Time: 20 mins

Cook Time: 2.5 hours

Serves: 4-6

Difficulty: Medium

Ingredients

For the Lamb:

1.5 kg (3.3 lbs) lamb shoulder, cut into 5cm chunks
2 large onions, finely grated (pro tip: this creates a silky sauce!)
3 garlic cloves, minced
1 tsp freshly grated ginger
1 tsp ground turmeric
2 tsp ground cinnamon
1 tsp ground cumin
1 tsp smoked paprika (for depth)
1 pinch saffron threads, soaked in 2 tbsp warm water
2 tbsp extra virgin olive oil
1 preserved lemon, peel finely chopped (secret ingredient!)
500 ml (2 cups) lamb stock
Sea salt & freshly cracked black pepper

For the Garnish:

100 g (3.5 oz) golden raisins, plumped in orange blossom water
80 g (2.8 oz) whole almonds, lightly toasted
1 tbsp honey (optional, for extra shine)
Fresh cilantro or mint leaves
Pomegranate seeds (for a pop of color!)

Instructions

Step 1: Sear the Lamb

Pat the lamb dry (key for browning!). Heat olive oil in a heavy tagine or Dutch oven over medium-high heat. Sear the lamb in batches until deeply caramelized. Remove and set aside.

Step 2: Build Flavor

In the same pot, sauté onions until golden. Add garlic, ginger, and spices, stirring for 1 minute until fragrant. Deglaze with a splash of stock, scraping up the browned bits.

Step 3: Slow Cook

Return lamb to the pot. Add saffron water, preserved lemon, and remaining stock. Cover and simmer on low heat for 2 hours (or until lamb is fork-tender). Pro tip: For an authentic touch, use a diffuser if cooking over flame.

Step 4: Garnish & Serve

Stir in raisins and honey (if using). Adjust seasoning. Garnish with toasted almonds, fresh herbs, and pomegranate seeds. Serve with flaky msemen bread or couscous.