Lamb Tagine

Lamb Tagine

Chef Tom
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Prep Time 35 minutes
Cook Time 1 hour 45 minutes
Course Main Course
Servings 8 people
Calories 229 kcal


  • 2 cups low-sodium chicken broth
  • 1 cup pomegranate juice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1 3/4 teaspoons kosher salt plus more
  • 3/4 teaspoon freshly ground black pepper plus more
  • 4 pounds boneless lamb shoulder trimmed, cut into 1" cubes
  • 1 medium onion grated
  • 3 garlic cloves finely chopped
  • 2 tablespoons parsley coarsely chopped
  • 2 tablespoons pomegranate arils
  • 1 tablespoon mint leaves coarsely chopped


  • Combine broth and pomegranate juice in a large heavy pot, Dutch oven, or tagine. Whisk in coriander, cumin, paprika, cinnamon, ginger, 1 3/4 tsp. salt, and 3/4 tsp. pepper. Add lamb, onion, and garlic, toss to coat, and gently simmer over low to medium-low heat, mostly covered, until lamb is fork-tender, about 1 1/2 hours. Uncover, increase heat to medium, and continue to cook until juices are thickened, about 15 minutes more; taste and adjust seasonings.
  • Transfer lamb mixture along with any accumulated juices to a serving dish. Top with parsley or cilantro, pomegranate arils, and mint.


Calories: 229kcalCarbohydrates: 8gProtein: 30gFat: 8gSaturated Fat: 3gCholesterol: 91mgSodium: 630mgPotassium: 571mgFiber: 1gSugar: 5gVitamin A: 130IUVitamin C: 4mgCalcium: 37mgIron: 3mg
Keyword lamb
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