Aromatic Bliss: Experience the Delight of Moroccan Lamb Tagine

We recently put out a blog on our Mixed Spice blend, one of the delectable dishes to try out with this spice blend that we mentioned is the Moroccan Lamb Tagine. Tagine cooking is a Moroccan cooking technique. This dish has an amazing aroma that is a crowd puller and the taste is out of this world. 

If you are looking for a new recipe to try out, this Moroccan Lamb Tagine is something you will love. Morocco is known for its rich flavours, exotic spices and tantalising dishes and this Lamb Tagine can be a great try out for your special occasion, family dinners, anniversaries and birthdays. It is a slow-cooked dish bursting with aromatic herbs and spices. Here is an easy step by step recipe:


  • 1.5 kg lamb shoulder, cut into chunks
  • 2 onions, finely chopped
  • 4 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons Ceylon Cinnamon's Mixed Spice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 400g canned diced tomatoes
  • 250ml vegetable or chicken broth
  • 1 preserved lemon, rinsed and chopped (optional)
  • Handful of pitted green olives
  • Fresh cilantro leaves, for garnish
  • Salt and pepper to taste


Heat the olive oil in a large tagine or a heavy-bottomed pot over medium heat. Add the chopped onions and minced garlic, sautéing until they turn golden and fragrant.

Add the lamb chunks to the tagine and brown them on all sides, allowing the meat to develop a rich caramelised crust. This step helps to seal in the juices and intensify the flavours.

In a small bowl, combine the Mixed Spice, ground cumin, ground coriander, ground ginger, and paprika. Sprinkle the spice mixture over the browned lamb, ensuring that every piece is coated evenly.

 Pour in the diced tomatoes and vegetable or chicken broth, creating a luscious base for the tagine. If desired, add the chopped preserved lemon for a tangy and zesty twist.

 Cover the tagine with its lid or use a tightly fitting lid for your pot, allowing the lamb to simmer over low heat for approximately 2-3 hours. The slow cooking process will tenderize the meat, infusing it with the flavours of the spices.

 During the last 30 minutes of cooking, add the pitted green olives to the tagine, allowing them to soak up the aromatic sauce and contribute their unique briny flavour.

 Once the lamb is tender and succulent, remove the tagine from the heat and let it rest for a few minutes.

Serve with

There is a wide array of delicious accompaniments that can complete your Moroccan Lamb Tagine experience. From fluffy couscous, traditional Moroccan bread, or fragrant rice make excellent choices to soak up the flavourful sauce. You can also add a refreshing touch with vibrant salads like Moroccan carrot salad. For an extra kick, serve harissa which is a spicy and aromatic chilli paste, on the side to spice thi ngs up. Don’t forget the tangy and salty preserved lemons to add a burst of citrusy goodness. Let your taste buds explore the perfect combination that suits your palate and enjoy a delightful Moroccan feast.

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Black Peppercorns

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Ceylon Cinnamon Powder

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Ginger (Ground)

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Ground Cumin

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Minced Garlic

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Minced Onion

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Pink Salt

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Smoked Paprika Powder


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