Lamb Tagine

Lamb Tagine

Delicious lamb tagine. 

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 1 Hour, 35 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4


  • 1 tbsp Extra Virgin Olive Oil
  • 1 lb boneless lamb loin, cut into 1-1/2 inch chunks
  • 1/2 cup minced onions
  • 2 tsp ras el hanout
  • to taste Sea Salt Adjustable Grinder
  • 1 cup water
  • 1 large zucchini, cut into 1-inch chunks
  • 1/2 fresh lemon


  1. Heat oil over medium-high heat in stockpot. Add lamb; sear meat on all sides, about 5 minutes. Add onions to lamb and sauté 5 to 7 minutes or until onions are tender.
  2. Sprinkle with ras el hanout and freshly ground sea salt. Pour in water and bring to a boil. Reduce heat; cover and simmer 45 minutes, stirring occasionally.
  3. Add zucchini and additional water if lamb mixture appears dry. Cover and simmer an additional 15 minutes. Squeeze lemon juice over the lamb.
  4. Serve with Moroccan bread and couscous.