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Moroccan Lamb Stew

Time 3 hrs 30 mins
Servings 4
Difficulty 3

Known in Morocco as a Tagine, this flavorsome dish can be served with lots of different sides for a North African themed dinner party or keep it simple serving with couscous for a delicious Sunday Supper. The herbs and spices in Moroccan food are warming rather than spicy and are incredibly moreish. We hope you enjoy this delicious stew as much as we do!


In a large bowl, combine half of the olive oil with the sugar, cumin, cinnamon, ginger, turmeric, paprika, 1 tsp of salt and pepper. Add the lamb, toss to coat well and set aside for 20 mins.

In a large frying pan, heat the remaining oil and fry the lamb in batches until well browned. Transfer to a large casserole dish.

Add the onions to the frying pan, gently cook them stirring until well browned. Stir in the garlic and tomatoes with 1 cup of water making sure to stir and scrape the bottom of the pan (there will be lots of the spices and therefore flavor stuck there).

Pour the contents of the pan into the casserole dish and add enough water to cover the contents, then bring to the boil over a high heat. Once it comes to the boil reduce the heat and allow to simmer for about 1 hour.

After an hour add the chickpeas, with the raisins (including the liquid they are soaked in) and another cup of water. Let simmer for another 30 minutes. Stir in the olives, lemon rind and simmer for another 30 minutes, then mix in half of the chopped cilantro.

Around 30 minutes before serving prep the couscous, following the instructions on the packet, ensure the stew is warmed through and serve with couscous and sprinkle with the remainder of the cilantro. We served it without couscous but with some garlic flatbreads, this also works really well.

This is one of our favorite winter warmers and this freezes well if you want to use it for a batch meal recipe. Let us know what you think of it!


  • 15 oz chickpeas
  • 4 tablespoons International Collection Olive Oil
  • 2 teaspoons sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • ½ teaspoon paprika
  • 3lbs lamb shoulder (cut into cubes)
  • 2 white onions (diced)
  • 3 cloves of garlic
  • 2 large tomatoes
  • 3oz raisins (soaked in warm water)
  • 25 pitted black olives
  • 1 lemon (just the rind is used)
  • 6 tablespoons fresh chopped cilantro
  • Salt and pepper
  • Couscous (optional)
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