How to Make the Perfect Dutch Oven Lamb Tagine
Moroccan · Medium · 110 min · 4 servings
This Moroccan-inspired lamb tagine is loaded with warm spices, dried apricots, and tender slow-cooked lamb that melts in your mouth. A Dutch oven makes a perfect substitute for a traditional tagine, producing the same rich and aromatic result.
Why this recipe works
This Dutch Oven Lamb Tagine recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 110 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 460 calories with 40g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 lbs lamb shoulder cut into chunks
- 0.5 cup dried apricots halved
- 1 whole large onion finely diced
- 2 tbsp ras el hanout spice blend
- 1.5 cups chicken or lamb broth
- 1 can chickpeas drained and rinsed
Step by step instructions
Step 1: Season and Brown the Lamb
Toss the lamb chunks with the ras el hanout spice blend, salt, and pepper until evenly coated. Heat oil in the Dutch oven over high heat and sear the lamb in batches for 3 to 4 minutes per side until nicely browned. Remove and set aside.
Step 2: Cook the Aromatics
Reduce heat to medium and add the diced onion to the pot. Cook for 5 minutes until softened and beginning to caramelize. Stir in any remaining spice blend and cook for one more minute.
Step 3: Braise with Fruit and Broth
Return the lamb to the pot and add the broth, dried apricots, and chickpeas. Stir to combine and bring to a boil. Cover and reduce heat to low, then braise for 75 to 80 minutes until the lamb is very tender.
Step 4: Reduce and Serve
Remove the lid and simmer for 5 minutes to slightly reduce and concentrate the sauce. Taste and adjust seasoning. Serve over couscous or steamed rice, garnished with fresh cilantro and toasted almonds.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- lamb shoulder → bone-in chicken thighs
- ras el hanout → a mix of cumin, coriander, cinnamon, and ginger
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Crowding the pan when searing the lamb which causes steaming instead of browning
- Using lean lamb cuts which tend to dry out during long braising times
Nutrition facts
Per serving: 460 calories, 40g protein, 22g carbs, 24g fat, 4g fiber.
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