Easy Moroccan Lamb Tagine
, Updated Jul 25, 2025
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Moroccan Lamb Tagine is easy to make in your Instant Pot, slow cooker or stovetop. I guarantee will fall in love with the tender slow-cooked lamb in its gently spiced aromatic sauce. A reader and personal favorite with dozens of five star reviews! ★★★★★
I have been making versions of this aromatic lamb tagine for many years and it has remained a firm comfort food favorite. This slow-cooked Morrocan stew combines warming spices like cumin, turmeric and paprika with perfectly tender diced lamb and a little sweetness from dried apricots.
What is a Tagine?
A tagine (or tajine) is a clay cooking pot that lends dishes cooked in it its name. A tagine has a circular base and a dome-shaped cover that sits over the base.
Tagine dishes are slow-cooked stews made with meat, fish or vegetables, usually combining savoury and sweet elements, often with dried fruit and nuts.
You can cook tagines in a dutch oven, a slow cooker or the Instant Pot with equally good results, the only difference is the length of cooking time and amount of liquid needed.
Crock Pots and pressure cookers require less liquid as they don’t allow for any evaporation. If you are cooking on the stove you will need more stock, adding extra if the pot is getting too dry.
Lamb Tagine Ingredients
Lamb is the perfect meat for a tagine as it has a natural sweetness that pairs well with the spices in the dish. I used diced lamb shoulder – you want a cut with a little bit of fat which will become wonderfully tender during cooking. You can also use lamb neck, or even diced leg steaks which are leaner for a lighter stew.
Apart from the lamb, this recipe uses mostly cupboard staples like tinned chickpeas and chopped tomatoes plus onions, garlic and vegetable stock.
These everyday ingredients are totally transformed thanks to the medley of wonderfully warming spices – cumin, turmeric, cinnamon and paprika – that make Moroccan tagines so delicious.
Dried fruit add a touch of sweetness and tie everything together – I have used apricots, but dates, prunes or raisins all work well. Top with chopped nuts like pistachios or almonds for a textural contrast and added flavor.
How to Make Lamb Tagine in your Instant Pot
- Heat light olive oil in your pressure cooker and brown the lamb for a few minutes, in batches if necessary. Set aside. If you are short of time you can skip browning the lamb and instead add it in with remaining ingredients on Step 3.
- If there’s any browned bits at the bottom of the pot, deglaze with a splash of stock or water. Add the chopped onion and cook for five minutes, stirring, until softened.
- Add the garlic, ginger and spices and stir to release the wonderful aromas.
- Return the lamb to the pot and stir to combine. Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
- Add the chopped tin tomatoes, chickpeas and hot stock.
- Cover, set vent to sealing and cook for 20 minutes at high pressure. Allow for 10 minutes natural pressure release then manually release remaining steam.
- Discard the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios and serve.
Stovetop and Slow Cooker Instructions
The method is very similar to the step by step breakdown above – simply use a large lidded casserole dish and adjust the liquid levels.
You will need more stock to make this recipe on the stove – two cups (500ml) instead of one. Cook gently over very low heat, stirring occasionally, and add more stock or water if needed.
To cook in a slow cooker, follow the stovetop method but make sure to check the notes on how much stock to add. Avoid opening the slow cooker – every time you take a peek the heat drops, adding to your cooking time!
Serving Suggestions
Couscous or giant couscous are perfect for serving with this tagine, absorbing the rich sauce. You can also serve over cauliflower rice for a lower carb option.
Basmati rice or mashed potatoes are also suitable – though not as traditional – sides. Top with a little natural or Greek yoghurt and serve with flatbreads to mop up the delicious sauce.
Storing and Freezing Instructions
- Fridge: This lamb tagine keeps for up to 4 days stored in an airtight container. In fact the flavor only gets better the longer you store it.
- Freezer: Remove the cinnamon stick and cool completely. Freeze, in portions, for up to three months. Defrost in the fridge overnight and heat until piping hot before serving.
Lamb Tagine the perfect balance of sweet and savory, richly spiced and irresistibly comforting. Whether you’re cooking for a special gathering or just craving a warm, aromatic meal, this dish delivers bold Moroccan-inspired flavor with minimal effort. If you try this Lamb Tagine recipe, I’d love to hear how it turned out! Share your creations and tag me so I can see them. Happy cooking, and thank you for stopping by!
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Easy Moroccan Lamb Tagine
Video
Ingredients
- 2 tbsp light olive oil
- 3 lbs (1.3kg) lamb shoulder , cubed
- 2 red onions , finely diced
- 3 cloves garlic , minced
- 1 tbsp fresh ginger , grated
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 2 tsp sweet paprika
- 1 large cinnamon stick
- 1 tbsp lemon juice
- 3 tbsp tomato paste
- 1 tbsp honey (optional) or to taste
- ¾ cup (100g) dried apricots , finely diced
- 15 oz (400g) canned tomatoes , crushed or chopped
- 15 oz (400g) chickpeas , drained and rinsed
- 1 cup (250ml) chicken stock , or broth
To Serve
- salt and pepper , to taste
- 3 tbsp chopped pistachios
- 3 tbsp fresh chopped cilantro (coriander)
Instructions
Instant Pot method
- Heat the oil in your pressure cooker and brown the lamb for a few minutes, in batches if necessary. Set aside. If you are short of time you can skip browning the lamb and instead add it in with remaining ingredients on Step 3.2 tbsp light olive oil, 3 lbs (1.3kg) lamb shoulder
- If there’s any browned bits at the bottom of the pot, deglaze with a splash of stock or water. Add the chopped onion and cook for five minutes until softened.2 red onions
- Add the garlic, ginger and spices and stir to release the wonderful aromas. Return the lamb to the pot and stir to combine.3 cloves garlic , 1 tbsp fresh ginger, 2 tsp ground cumin, 2 tsp ground turmeric, 2 tsp sweet paprika, 1 large cinnamon stick
- Add the lemon juice, tomato paste, apricots and honey. Stir to combine.¾ cup (100g) dried apricots, 1 tbsp honey, 1 tbsp lemon juice, 3 tbsp tomato paste
- Add the canned tomatoes, chickpeas and chicken stock. Cover, set vent to sealing and cook for 20 minutes at high pressure. Allow for 10 minutes natural pressure release then manually release the remaining steam.15 oz (400g) canned tomatoes, 15 oz (400g) chickpeas, 1 cup (250ml) chicken stock
- Discard the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.3 tbsp chopped pistachios, 3 tbsp fresh chopped cilantro, salt and pepper
Stovetop method
- Heat the oil in a large lidded casserole dish. Fry the onions for five minutes until softened.
- Add the garlic, ginger and spices and stir to release the wonderful aromas.
- Add the lamb to the pot and stir to combine, cooking for 5 minutes.
- Add the lemon juice, tomato paste, apricots and honey. Stir to combine.
- Add the chopped tin tomatoes, chickpeas and 2 cups (500ml) chicken stock.
- Bring to a boil then reduce a low simmer. Cover and cook for about 60 – 75 mins, or until the lamb is perfectly tender and stew has thickened.
- Remove and discard the cinnamon stick. Taste and season if necessary. Garnish with the coriander and chopped pistachios. Serve with couscous or rice.
Slow cooker method
- Follow steps 1-4 then put all the ingredients in your crockpot. Stir in the tomatoes, chickpeas and stock and cook on low for 8 hours or high for 6 hours.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
What are the changes, (if any) if I do this in a proper Tagine?
I need to look this up Terry as I haven’t got a tagine. Will get back to you!