Lamb Tagine
15 MIN
4 H 15 MIN

Lamb Tagine


  • 2 lbs (1 kg) lamb shoulder, cubed
  • 2 tablespoons (30 ml) olive oil
  • 2 onions, chopped
  • 2 cloves garlic, finely chopped
  • 1/4 cup (60 ml) almond butter
  • 2 teaspoons (10 ml) ground ras-el-hanout (see note)
  • 1 teaspoon (5 ml) ground turmeric
  • 1 teaspoon (5 ml) ground fennel seeds
  • 1 cup (250 ml) black tea infusion (such as Earl Grey or other)
  • 2 cups (500 ml) chicken broth
  • 1/2 cup (125 ml) dried apricots, halved
  • 1/2 cup (125 ml) dried black mission figs, halved
  • 1/2 cup (125 ml) dried cranberries
  • 1 cinnamon stick


  1. In a large skillet, brown the meat, half at a time, in the oil. Season with salt and pepper. Place in a slow cooker.
  2. In the same skillet, soften the onions and garlic. Add the spices and cook for 1 minute, stirring constantly. Deglaze with the tea. Add the remaining ingredients. Bring to a boil and pour over the meat.
  3. Cover and cook for about 4 hours on low temperature or until the meat is fork tender. Serve over couscous.


Ras-el-hanout is a North African spice blend that can contain a variety of spices according to different recipes. You can substitute with a mixture of equal parts coriander, peppercorn, caraway, cinnamon, cardamom, and paprika.