The Perfect Lamb Tagine: Oven Cooking Time Revealed

Lamb tagine is a Moroccan stew that is cooked inside a tagine, a conical earthenware pot. The dish is rich and sticky, with a thick sauce that is full of aromatic spices and sweet and savoury ingredients. While a tagine pot is traditional, a Dutch oven or heavy-bottomed pot can also be used to make this dish. The lamb is typically slow-cooked for around 2 to 3 hours in the oven, until it is tender and falls off the bone.

Browning the lamb

Firstly, cut the lamb into large cubes of around 1.5 inches. This size ensures that the lamb doesn't cook too quickly and fall apart before the sauce has a chance to reduce and develop its flavour.

Next, toss the lamb cubes with salt and pepper. The exact measurements will depend on your taste preferences and the number of lamb cubes you have.

Then, heat some oil in a large oven-proof pot with a lid over high heat. You will need enough oil to coat the bottom of the pot. The pot needs to be large enough to accommodate browning the lamb in batches without overcrowding.

Now you are ready to start browning the lamb. Add the lamb cubes to the pot in batches, making sure to leave space around each cube. This will ensure that they brown rather than stew. Turn the cubes occasionally so that they brown evenly on all sides. This process should take around 3 minutes per batch. Once each batch is browned, remove them from the pot and set them aside on a plate.

Repeat this process until all the lamb is browned. It is important to note that you may need to add more oil to the pot between batches to ensure there is enough to coat the bottom.

Once all the lamb is browned, you can move on to the next step of cooking your lamb tagine.

Cooking the aromatics

Now that you've browned the lamb and set it aside, it's time to add the aromatics to your pot and fill your kitchen with the enticing fragrance of spices and herbs.

Start by heating some olive oil in your pot over medium to medium-high heat. For a recipe that serves four, you'll need about three tablespoons of olive oil, but you can adjust this amount to suit your taste and the size of your batch. Once the oil is hot, add your aromatics, which form the flavour base of your tagine.

For this step, you'll need two medium-sized onions, cut into one-inch cubes, and five minced garlic cloves. You can also add some ginger at this stage; grate it finely or use ground ginger, depending on your preference. Sauté these ingredients for about five minutes, stirring occasionally, until the onions are translucent and softened.

Next, add your spices. For a lamb tagine, a combination of cinnamon, cumin, coriander, cardamom, ginger, turmeric, cayenne pepper, and cloves works well. You can also include some saffron for extra aroma and a vibrant yellow colour. If you're using cinnamon sticks, add them now, along with about two teaspoons of tomato paste. Cook this mixture for about 90 seconds to two minutes, stirring constantly, to cook out the raw flavour of the tomato paste and toast the spices, releasing their flavours.

At this point, your kitchen should be filled with the enticing fragrance of your lamb tagine. Congratulations! You've successfully cooked the aromatics and are well on your way to a delicious meal.

Adding the braising liquid

Now that you've browned the lamb, it's time to add the braising liquid. Return the lamb to the pot and add the chicken stock and water. Stir well, then return the lamb to the pot. You can also add the dried apricots at this stage if you want them to be extra soft, but if you prefer them to retain some bite, hold off until the tagine has been cooking in the oven for 45 minutes before stirring them in.

Next, bring the tagine to a simmer, cover with a lid, and transfer to an oven preheated to 180°C/350°F (160°C fan). The tagine will need to cook in the oven for 1 hour and 45 minutes in total, or until the lamb is tender. Check halfway through to ensure the sauce hasn't reduced too much—if it has, add around 1/2 cup of water.

Once the tagine is out of the oven, the lamb should be fall-apart tender. If it's not quite there yet, return to the oven and cook for a little longer. Finally, stir in the lemon zest for a fresh, sharp finish.

Slow cooking the tagine

Brown the Lamb

Cut the lamb into large cubes (around 1.5 inches or 3.5 cm). Toss the lamb with salt and pepper, and brown it in batches in a large oven-proof pot with a lid. This will help to develop flavour and colour on the meat. Make sure not to crowd the pot, as you want the lamb to brown, not stew. Set the browned lamb aside in a bowl.

Sauté the Aromatics

Turn the heat down to medium-high and add onion, garlic, and optionally, ginger to the pot. Cook until softened, and then add the tomato paste, cinnamon, and spice mix. Cook for a further 1-2 minutes, stirring constantly, to cook out the raw flavour of the tomato paste and toast the spices.

Add the Braising Liquid and Lamb

Now, it's time to add the chicken stock or water, and return the lamb to the pot. Bring it to a simmer.

Slow Cook in the Oven

Place the pot in the oven and cook at a low temperature (around 180°C/350°F or 160°C fan-forced) for 1 hour to 1 hour 45 minutes. If using a tagine, you may not need to use foil. Check halfway through to ensure the sauce hasn't reduced too much, and add water if needed.

Add Dried Fruit (Optional)

If you're using dried fruit such as apricots, dates, or prunes, add them to the pot after the first 45 minutes of cooking. This will prevent them from becoming too soft.

Finish with Fresh Herbs and Nuts

Once the lamb is tender, gently stir in some fresh lemon zest, and garnish with toasted almonds, coriander or cilantro, and optionally, red onion.

Serving

Serve your slow-cooked lamb tagine with couscous or flatbreads. Enjoy the rich, tender, and flavourful dish!

Finishing with garnishes

The garnishes you choose for your lamb tagine can really elevate the dish and add a final flourish of colour, flavour and texture. Here are some ideas for garnishes to finish your lamb tagine:

Fresh herbs

Scatter over roughly chopped coriander (cilantro) and parsley leaves. The herbs add a bright, fresh flavour and a pop of colour.

Nuts

Toasted slivered almonds are a traditional garnish for lamb tagine. The nuts should be toasted in a dry pan over a medium-high heat for a couple of minutes until they are golden brown.

Scallions

Finely chop scallions and sprinkle over the tagine for a fresh onion flavour and a splash of colour.

Lemon juice

A squeeze of fresh lemon juice will add a tangy, bright note to the rich tagine.

Spices

A final sprinkle of ground cinnamon, nutmeg or cayenne pepper will add warmth and a kick of flavour.

You could also add a combination of these garnishes, such as the almonds, scallions, herbs and a squeeze of lemon juice, as suggested in one recipe.

These garnishes will add a final flourish to your lamb tagine and impress your guests with your attention to detail.

Frequently asked questions