Name: Lamb Tagine {Easy Moroccan Style Stew} Recipe
Prep time: 20 min
Cook time: 2 h 35 min
Total time: 2 h 55 min
Cuisine: Moroccan
Ingredients: 2 tsp Olive oil; 900 g Lamb pieces (Cut into 4cm pieces); 500 ml Lamb stock; 1 Onion (Peeled and finely chopped); 3 Garlic cloves (Peeled and crushed); 2 tsp Fresh ginger (Peeled and finely chopped); 2 tsp Cumin seeds; 3 tbsp Ras el hanout spice mix; 500 g Butternut squash (Peeled and cubed or frozen); 400 g Chickpeas (Tinned, drained and rinsed); 2 tbsp Cornflour (if needed); 25 g Flaked almonds; 20 g Fresh mint (Finely chopped, optional)

Print Recipe· 4.1 from 11 reviews

If you have been craving a cozy, aromatic dish that fills the home with the enchanting scents of Morocco, the Lamb Tagine {Easy Moroccan Style Stew} Recipe is your perfect match. This hearty stew brims with tender lamb, sweet butternut squash, and fragrant spices like ras el hanout and cumin that mingle into a rich, comforting sauce. Whether you’re a seasoned cook or just dipping a toe into Moroccan flavors, this recipe offers a wonderfully accessible way to bring those vibrant tastes together in one unforgettable pot.

Ingredients You’ll Need

A white round plate is filled with many pieces of raw red meat, placed on a white marbled surface. Around it, there is a fresh ginger root in light brown color with a rough texture, a small glass jar labeled

These ingredients may seem simple, but each one plays a crucial role in building the stew’s depth, texture, and warmth. From the tender lamb to the blend of spices, you’ll find that every component adds its own magic.

Olive oil: Essential for browning the lamb and sautéing aromatics, it adds a gentle, fruity richness.
Lamb pieces (900 g): Cut into 4cm chunks, this is the star protein that becomes tender and juicy after slow cooking.
Onion (1, finely chopped): Creates a sweet base when softened, complementing the spices.
Garlic cloves (3, crushed): Adds a pungent warmth that deepens the flavor profile.
Fresh ginger (2 tsp, finely chopped): Injects a subtle zing that brightens the stew.
Cumin seeds (2 tsp): Toasted to release their aroma, they bring an earthy note.
Ras el hanout spice mix (3 tbsp): This signature Moroccan blend includes spices like cinnamon, turmeric, and coriander that make the dish unforgettable.
Lamb stock (500 ml): Provides a savory liquid base, enriching the stew as it simmers.
Butternut squash (500g, peeled and cubed): Adds a lovely sweetness and soft texture that balances the meat.
Chickpeas (400g, drained and rinsed): For added body and an earthy contrast that complements the squash.
Cornflour (2 tbsp, optional): Handy if you want to thicken the sauce to a luscious consistency.
Flaked almonds (25 g): Sprinkled on top for a delightful crunch and nutty finish.
Fresh mint (20 g, finely chopped, optional): Adds a refreshing burst that cuts through the richness beautifully.

How to Make Lamb Tagine {Easy Moroccan Style Stew} Recipe

Step 1: Brown the Lamb

Start by heating half the olive oil in a heavy saucepan over medium heat. Brown the lamb pieces in batches to develop that beautiful caramelized outside while locking in juices. Don’t rush this step — properly seared meat is the foundation of an excellent tagine.

Step 2: Build the Flavor Base

Add the remaining olive oil to the pan and lower the heat. Toss in the chopped onion, crushed garlic, freshly chopped ginger, cumin seeds, and ras el hanout spice blend. Cook on low for 10 to 15 minutes, stirring often until everything becomes sticky and the kitchen is bursting with fragrant Moroccan aromas.

Step 3: Slow Simmer the Lamb

Return the browned lamb to the pan and pour in the lamb stock. Cover with a lid and let it simmer gently over low heat for about 1.5 to 2 hours. This slow cooking melts the connective tissue, resulting in melt-in-your-mouth tender meat infused with the spices.

Step 4: Add Veggies and Chickpeas

Once the lamb is nearly tender, stir in the cubed butternut squash and the drained chickpeas. Replace the lid and continue to simmer for another 30 minutes. The squash breaks down a little, enriching the sauce with sweetness, while chickpeas add hearty texture.

Step 5: Adjust the Sauce and Finish with Toppings

If your sauce is a bit runny after cooking, whisk cornflour with a little sauce to make a slurry and stir it back in. Cook for a few more minutes to thicken perfectly. Finish by sprinkling flaked almonds and freshly chopped mint on top — these final touches add crunch and a refreshing note that balances the stew beautifully.

How to Serve Lamb Tagine {Easy Moroccan Style Stew} Recipe

The image shows a white pan filled with a thick dark brown stew. The stew has pieces of shredded meat spread throughout. On one side of the pan, there are two separate piles: one of creamy-colored chickpeas and another of evenly cut bright orange carrot cubes. A light brown wooden spoon is resting inside the pan on the right side, showing some stew on it. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle crunchy flaked almonds and fresh mint leaves just before serving to introduce textural contrast and a bright herbal hint. A dollop of natural yogurt or a squeeze of lemon juice can also elevate the dish’s complexity.

Side Dishes

This stew pairs beautifully with fluffy couscous to soak up the rich sauce, or even warm flatbreads for dipping. Roasted vegetables or a light salad with citrus dressing make excellent refreshing sides that keep the meal balanced.

Creative Ways to Present

For a festive occasion, serve the lamb tagine in a traditional Moroccan tagine pot or a rustic casserole dish. Garnish with extra herbs and nuts and offer a bowl of harissa or preserved lemons alongside for personalized bursts of flavor that guests can customize.

Make Ahead and Storage

Storing Leftovers

This tagine tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator and consume within 3 days for best freshness and safety.

Freezing

You can freeze the tagine in portioned containers for up to 3 months. Make sure it cools completely before freezing to preserve texture and flavor. Thaw overnight in the fridge before reheating gently.

Reheating

Gently reheat the stew on low in a saucepan or microwave, stirring occasionally until warmed through. If the sauce thickens too much, add a splash of water or stock to loosen it up again.

FAQs

Can I use a slow cooker for this Lamb Tagine {Easy Moroccan Style Stew} Recipe?

Absolutely! After browning the meat and sautéing the aromatics on the stove, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until tender.

What can I substitute for ras el hanout if I don’t have it?

You can mix your own blend using ground cumin, coriander, cinnamon, turmeric, ginger, and a pinch of cayenne. This combination will capture some of the warm, complex flavors of ras el hanout.

Is this dish spicy?

The Lamb Tagine {Easy Moroccan Style Stew} Recipe is mildly spiced with warm spices rather than heat. You can easily adjust the spice levels by adding more cayenne or harissa if you prefer it hotter.

Can I make this dish vegetarian?

Yes! Replace the lamb with hearty vegetables like eggplant and add extra chickpeas or lentils. Use vegetable stock in place of lamb stock for a satisfying vegetarian version.

What is the best cut of lamb to use for tagine?

Shoulder or neck cuts work wonderfully because they become tender during the slow cooking process and absorb all those rich spices beautifully.

Final Thoughts

This Lamb Tagine {Easy Moroccan Style Stew} Recipe is truly one of those dishes that brings warmth and comfort with every bite. It’s perfect for gathering loved ones around the table and sharing a meal bursting with exquisite flavors and textures. If you love hearty, fragrant stews with a splash of exotic flair, this tagine should definitely find a place in your recipe collection. Give it a try—you won’t regret it!