Quick and Easy Moroccan Lamb Tagine – Tagine B’Lhem

This is the quick and easy version of the classic Moroccan Lamb Tagine — all the rich, warming flavour with a fraction of the preparation time. Moroccan Lamb Tagine can take quite some time to cook which is why the aim was to share this recipe.

Tagine is a cooking pot that is very famous in Morocco. Most of our dishes are cooked in this pot which is why it’s our signature cooking tool here in Morocco. This recipe uses Amboora's Hearty Moroccan Tagine Cooking Sauce to make the process beautifully simple, delivering a delicious result every time.

You can either make this dish using a Tagine or a pressure cooker. The pressure cooker cooks this dish way faster and makes the meat more tender, so, feel free to choose whatever you need.

For the traditional version, explore the classic Moroccan Lamb Tagine recipe.

Quick and Easy Moroccan Lamb Tagine -Tagine B’Lhem

Serves 4

Preparation time: 5 minutes

Cooking time: 2 hours

Ingredients

• 500g tender beef or lamb 
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1 jar Amboora Hearty Moroccan Tagine Cooking Sauce (or Preserved Lemon Sauce)
• 2 tbsp olive oil
• 2 tbsp vegetable oil
• 100 ml of water
• 250 g prunes

Optional

• A handful of toasted sesame seeds
• A handful of toasted almonds

Method

1. In a bowl, prep the meat by mixing it with all of the seasonings and letting it sit for an hour.
2. In the tagine, pour the olive oil & vegetable oil and let it heat for 5 minutes.
3. After one hour, add the meat to the tagine and let it cook for 30 minutes while stirring occasionally until the meat is browned on both sides.
4. Add the water and let the mixture cook for one hour on medium-low heat with the lid on. If you’re using a pressure cooker then cover tightly.
5. After 1 hour, check if the meat is done, add the prunes and add additional water.
6. Let the prunes cook for 15 minutes until they’re tender.
7. Once they’re tender, let the sauce simmer for an additional 10 to 15 minutes until it’s thickened.
8. Serve the meat in a tagine or in a plate with a little bit of sauce, prunes, almonds with toasted sesame seeds on top and dig in.
9. Bsaha!

Notes:

• You may add apricots, pineapples,  and other types of nuts to the Tagine.
• You can use Beef instead of Lamb if you’d like.