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Moroccan Lamb Tangine

Moroccan Lamb Tangine
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1 lb. lamb (leg or shoulder), cut in 1-inch cubes
  • Salt and pepper, to taste
  • 1 tbsp. ground cumin seed
  • 1 tbsp. cracked coriander seed
  • 1 Tbsp. olive oil
  • 5 cloves of garlic, smashed
  • 1 medium carrot, diced
  • 1/2 tbsp. curry powder
  • 1 tomato, skin and seeds removed and chopped
  • 2 tbsp. tomato paste
  • 1 medium onion, cut in large squares
  • 1-1/2 tbsp. brown sugar
  • 2 bay leaves
  • 1 cinnamon stick
  • 2-1/2 c. chicken stock
  • 1/4 c. lamb stock
  • 3/4 c. California raisins, rehydrated



1 Season lamb with salt and pepper, one-half the cumin and one-half the coriander.

2 Meanwhile, heat large skillet with olive oil until smoking.

3 Carefully add lamb and sear evenly until golden; drain and reserve.

4 To the pan, add garlic, onions, carrots, remaining cumin, coriander and curry. Cook until fragrant.

5 Then add tomatoes, paste, brown sugar, bay leaves, cinnamon, chicken and lamb stock. Transfer everything into a large pot and bring to a simmer.

6 While simmering adjust the salt, pepper and brown sugar to taste.

7 Add the lamb, cover tightly and place in preheated 300°F oven. Cook slowly until lamb is tender, about 2 hours. Serve hot with steamed couscous and California raisins.

Source: Chef Wolfgang Puck and California Raisin Marketing Board