Lamb & Cranberry Tagine Recipe

Introduction

This lamb and cranberry tagine is a fragrant and comforting dish, perfect for a cozy dinner. Tender lamb slow-cooked with warm spices and sweet cranberries creates a delightful balance of flavors that will impress any home cook.

Ingredients

• 1½ kg lamb shoulder, trimmed of excess fat, then cubed
• 1 tbsp ground cumin
• 1 tbsp coriander
• 1 tsp sweet paprika
• 1 tsp hot paprika
• 3 tbsp olive oil
• 2 large red onions, sliced into half moons
• 4 garlic cloves, finely chopped
• 2 cinnamon sticks, broken in half
• 6 cardamom pods, lightly crushed
• 400g can chopped tomatoes
• 2 tbsp honey
• 200g fresh or frozen cranberries
• 50g shelled pistachios, toasted and roughly chopped, to serve
• Natural yogurt, to serve
• Handful of mint leaves, to serve
• Couscous, to serve

Instructions

1. Step 1: At least 3 hours before cooking (or preferably the day before), toss the lamb cubes with half of the ground cumin, coriander, sweet paprika, and hot paprika in a large bowl. Cover and refrigerate to let the flavors infuse.
2. Step 2: Preheat the oven to 160°C (140°C fan/gas mark 3). Heat 1 tablespoon of olive oil in a large flameproof casserole dish over high heat. Season the spiced lamb well and brown it in batches until deeply colored. Set browned lamb aside and add more oil if needed to brown all pieces; this develops the flavor.
3. Step 3: Reduce the heat to medium and add the sliced onions, garlic, and remaining ground spices to the casserole. Cook for about 5 minutes until softened. Stir in the broken cinnamon sticks and crushed cardamom pods.
4. Step 4: Return the browned lamb to the dish. Add the chopped tomatoes, half a can of water, and honey. Season with salt and pepper, bring to a boil on the stovetop, then cover with a lid and place in the oven.
5. Step 5: Cook the tagine in the oven for 2 hours and 15 minutes, until the lamb is tender.
6. Step 6: Remove the lid and stir in the cranberries. Return the dish to the oven uncovered and cook for a further 15 minutes, allowing the cranberries to soften and blend into the sauce.
7. Step 7: Taste and adjust seasoning if needed. Remove the cinnamon sticks and cardamom pods. Scatter the toasted pistachios, dollops of natural yogurt, and fresh mint leaves over the tagine. Serve directly from the dish with couscous on the side.

Tips & Variations

• Marinating the lamb overnight enhances the depth of flavor, so try to prepare it ahead of time.
• Use fresh cranberries in season for a bright, tart contrast; frozen works just as well if fresh aren’t available.
• For a nut-free version, omit the pistachios or substitute with toasted almonds if preferred.
• If you don’t have a flameproof casserole, transfer the stew to an oven-safe dish after browning the lamb to finish cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven until warmed through. This tagine also freezes well; defrost overnight in the fridge and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb?

Yes, you can use lamb neck or shank as alternatives. They also become tender with slow cooking, though cooking time may vary slightly.

Is this dish spicy?

The tagine has a mild heat from the hot paprika, balanced by the sweetness of honey and cranberries. Adjust the hot paprika amount to suit your personal spice preference.

Lamb & Cranberry Tagine Recipe

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★★★★★

4.6 from 136 reviews

• Author: Hailey
• Total Time: 3 hours 50 minutes (including marinating)
• Yield: 6 servings 1x
• Diet: Halal

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Description

This rich and aromatic Lamb & Cranberry Tagine combines tender lamb shoulder slow-cooked with warm spices, cinnamon, and cardamom, balanced by the sweetness of honey and freshness of cranberries. Served with toasted pistachios, natural yogurt, and couscous, this North African-inspired dish delivers depth of flavor and a comforting, hearty meal.

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Ingredients

Scale 1x2x3x

Meat and Spices

• 1½ kg lamb shoulder, trimmed of excess fat, then cubed
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp sweet paprika
• 1 tsp hot paprika

Cooking Base

• 3 tbsp olive oil
• 2 large red onions, sliced into half moons
• 4 garlic cloves, finely chopped
• 2 cinnamon sticks, broken in half
• 6 cardamom pods, lightly crushed

Liquid and Sweetness

• 400g can chopped tomatoes
• 2 tbsp honey
• ½ can water (approximately 200 ml)

Additional Ingredients and Garnish

• 200g fresh or frozen cranberries
• 50g shelled pistachios, toasted and roughly chopped, to serve
• Natural yogurt, to serve
• Handful mint leaves, to serve
• Couscous, to serve

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Instructions

1. Marinate the Lamb: At least 3 hours before cooking, or preferably overnight, combine the lamb cubes with half of the cumin, coriander, sweet paprika, and hot paprika in a large bowl. Toss thoroughly to coat the meat evenly, then cover and refrigerate to infuse the flavors.
2. Brown the Lamb: Preheat the oven to 160°C (140°C fan) or gas mark 3. Heat 1 tablespoon of olive oil in a large flameproof casserole dish over high heat. Season the marinated lamb well. Working in batches, brown the lamb pieces until deeply colored on all sides to develop flavor. Remove browned lamb and set aside. Add more oil as needed between batches.
3. Sauté Aromatics: Reduce the heat to medium and pour any remaining oil into the casserole. Add the sliced onions, chopped garlic, and the remaining ground spices. Cook for about 5 minutes, stirring occasionally, until the onions are softened and fragrant.
4. Add Whole Spices and Return Lamb: Stir in the broken cinnamon sticks and lightly crushed cardamom pods to the onion mixture. Return all the browned lamb pieces to the casserole dish.
5. Add Liquids and Simmer: Pour in the chopped tomatoes, about half a can of water (approximately 200 ml), and the honey. Stir well, season with salt and pepper, then bring the mixture to a boil.
6. Slow Cook in Oven: Cover the casserole with its lid and transfer to the preheated oven. Cook for 2 hours and 15 minutes, allowing the lamb to become tender and absorb the complex flavors.
7. Add Cranberries: Remove the casserole from the oven and give the tagine a good stir. Add the fresh or frozen cranberries, then return the casserole to the oven uncovered. Cook for an additional 15 minutes to soften the cranberries and thicken the sauce slightly.
8. Finish and Serve: Taste and adjust seasoning as necessary. Remove the cinnamon sticks and cardamom pods before serving. Scatter the toasted pistachios, dollops of natural yogurt, and fresh mint leaves over the tagine. Serve directly from the dish alongside fluffy couscous.

Notes

• Marinating the lamb the day before enhances the flavor depth significantly.
• Use a flameproof casserole dish or tagine for best heat retention during slow cooking.
• To toast pistachios, place them in a dry pan over medium heat for 2-3 minutes, stirring often until fragrant.
• Adjust the level of hot paprika to control the spice heat according to your taste.
• Serve with couscous to soak up the delicious sauce; you can flavor couscous with lemon zest or herbs for added freshness.

• Prep Time: 20 minutes (plus 3 hours or overnight marinating)
• Cook Time: 2 hours 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: North African, Moroccan

Keywords: lamb tagine, cranberry tagine, Moroccan lamb stew, slow cooked lamb, spiced lamb, North African recipe, lamb shoulder recipe, winter tagine