Moroccan lamb tagine with almonds and raisins

Moroccan lamb tagine with almonds and raisins

Fatima Zahra

Contributing writer

Moroccan food is incredibly flavorful and this lamb tagine recipe is no exception. The combination of spices, fresh herbs, and succulent lamb makes for a dish that is truly memorable.

What sets this recipe apart is the slow cooking of the meat in a Tagine clay pot. This Moroccan method of cooking allows the flavors to really meld together and create a dish that is truly extraordinary.

If you have never cooked with a tagine before, don't worry. It's actually quite simple and the results are well worth the effort.

Moroccan lamb tagine with almonds and raisins

What is a Tagine?

A tagine is a type of popular Moroccan dish that is cooked in a special pot called a tagine as well. The tagine pot is made of two parts: a base which is usually shallow and round, and a conical lid that fits snugly on the base. The shape of the tagine promotes even cooking and allows steam to condense on the lid, which then drips back down into the food, keeping it moist. 

The traditional Moroccan tagine pots are usually made of clay. They can, however, be made from other materials such as glazed ceramic, enameled cast iron, or heavy gauge steel. But if you want an authentic taste of our Moroccan lamb tagine recipe, go for a clay-made tagine.

Note: If you don't own a clay Tagine pot, you can also use a heavy-based saucepan with a lid. Just remember to keep an eye on the cooking time as it might be slightly shorter.


  • 1 kg lamb chunks with bones (preferably big chunks 8cmX6cm)
  • 2 large onions, chopped
  • 1 small tomato, peeled and chopped
  • 2 big cloves garlic, crushed
  • 3 tbsp coriander and parsley, roughly chopped
  • 1 tsp black pepper
  • 2 tsp ground black pepper
  • 1½ tbsp paprika
  • 1½ tbsp ground ginger
  • 1 tbsp turmeric
  • 2 tbsp olive oil
  • 50g raisins
  • 90g flaked almonds previously fried until golden
  • Water as needed


  1. 1
    Place the Tagine pot on the stove and heat the olive oil. Add onions, garlic, and all the spices. Cook for 3 minutes stirring occasionally.
  2. 2
    Add the lamb chunks and brown them for about 5 minutes.
  3. 3
    Add the chopped onions, tomatoes and half the quantity of coriander, and parsley.
  4. 4
    Reduce the heat to low and cook covered for 1½ hours or until the lamb is tender. Add water if necessary to prevent the sauce from drying out.
  5. 5
    About 20 minutes before the end of cooking, add the raisins.
  6. 6
    To serve, garnish with the remaining coriander and almonds. Serve with Moroccan bread or steamed rice. And don't forget to scoop up all that delicious sauce!
  7. 7

Serves 4.

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Fatima Zahra

Author - Fatima Zahra

Fatima Zahra was born and raised along the foothills of the Atlas Mountains in central Morocco, in the heartland of the indigenous Amazigh people. She’s an avid reader and Moroccan tea drinker, no surprise. She is an engineer by profession but nowadays spends most of her time travelling and writing about Morocco.

Last Updated 10 October 2022

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