Lamb Tagine

by Aida Azizuddin on Fri, December 17, 2010

Whip up this hearty tagine for your father on father’s day…or for any other day really!

The meat will fall off the bones

Serves 5 - 6 people

Incredibly delicious, make it a mainstay on your dinner table!

Foodster's Verdict

Lamb Tagine


  • Preparation
    20 minutes
  • Total
    2hour 20minutes
    4 big onions
    4 cloves of garlic
    4-6 lamb shanks
    4 carrots
    6-10 new potatoes (no need to peel)
    1 teaspoon coriander powder
    1 teaspoon cumin powder
    Chicken stock (4 tablespoons concentrated stock with 3 cups water)

    This is for the marinade
    2 cloves of garlic
    1 big onions
    1 teaspoon pepper
    10 cili padi (if you don't want it spicy use red chillies)
    1 tablespoon brown sugar
    1 tablespoon sweet soya sauce
    1 tablespoon light soya sauce
    Lemon peel from 1 lemon

1. Rub the coriander and cumin powder on the lamb shanks evenly. Pound the garlic, onions and black pepper.

2. Mix the pounded ingredients with the other aromatics. Coat the lambshanks with the mixture.

3. Put the marinated lamb shank on top of the cut vegetables in the casserole dish. Pour chicken stock over the lamb.

4. Cover dish with aluminum foil. You must cover it properly if you do not have a tagine so that the steam will not come out. That’s why it’s best to cook it in a tagine because a tagine keeps the steam locked in.

5. Put it in the oven for 2 hours on 170 degrees.

6. Check on it after an hour and mix it around a little. Taste it and add salt if needed.

7. For the last 20 minutes uncover it so the lamb shanks will brown nicely.