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Lamb Tagine

Lamb Tagine

You will love the flavors of the savory and sweet lamb stew with Moroccan ancestry. If you have a tagine use it, but we made it in a standard dutch oven and it was perfect.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 2 tablespoons extra virgin olive oil, divided
  • 3 pounds lamb stew meat
  • 2 onions, diced
  • 3 carrots, diced
  • 6 cloves garlic, minced
  • 1 tablespoon shawarma spice
  • 1 tablespoon tomato paste
  • ½ cup pitted dates chopped
  • 1 can chickpeas can 
  • 1 cups chicken broth
  • 1 butternut squash, cubed
  • Garnish: cilantro, whole wheat couscous


Preheat oven to 300℉.

  1. Heat the olive oil in a heavy large pan.
  2. Sprinkle lamb with 1 teaspoon salt and pepper. Add the lamb to pan and brown all over. Remove from pan and set aside.
  3. Add onions and carrots and saute 5 minutes, then add garlic and saute until fragrant.
  4. Add shawarma seasoning and 1 teaspoon salt and coat onions. Add tomato paste, stir and cook until coated. Add broth, dates, chickpeas and lamb. Stir well. Cover and cook over low heat for 90 minutes.
  5. Add and squash cook 45 minutes more. Serve over couscous sprinkled with cilantro. 

Nutrition Information

  • Serving Size: per serving
  • Calories: 475
  • Carbohydrate Content: 27.6 g
  • Cholesterol Content: 153 mg
  • Fat Content: 17 g
  • Fiber Content: 4.9 g
  • Protein Content: 51.8 g