Jamie Oliver Tagine Lamb Recipe

Jamie Oliver’s lamb tagine is a delicious, slow-cooked Moroccan-inspired dish packed with tender lamb, fragrant spices, and hearty vegetables. The rich and flavorful sauce is a perfect balance of sweet and savory, making this tagine an unforgettable meal. Traditionally cooked in a tagine pot, this dish can also be made in a Dutch oven or heavy-based casserole pot, bringing the authentic flavors of North Africa to your kitchen.

Why This Recipe Is a Must-Try

1. Bold Flavors: The combination of aromatic spices, tender lamb, and sweet dried fruits creates a flavor explosion.
2. Perfect for Slow Cooking: Lamb is slow-cooked until it’s fall-apart tender, making it a hearty, comforting dish.
3. Impressive Dish for Guests: This lamb tagine looks and tastes like something from a restaurant, perfect for special occasions or gatherings.
4. Customizable: You can easily swap or add ingredients like chickpeas, vegetables, or different dried fruits to suit your taste.
5. One-Pot Wonder: It’s a fantastic, hands-off dish that you can prepare in one pot and let simmer for hours, deepening the flavors.

Other Jamie Oliver Recipes

• Jamie Oliver Sausage Rolls
• Jamie Oliver Slow-Cooked Brisket
• Jamie Oliver Fish Pie

What is a Lamb Tagine?

A lamb tagine is a slow-cooked Moroccan stew made with tender lamb, vegetables, dried fruits, and a blend of spices. It is traditionally cooked in a tagine, a cone-shaped clay pot, which allows the steam to circulate and the flavors to infuse deeply.

Jamie Oliver Lamb Tagine Ingredients

• 800g lamb shoulder, diced
• 2 onions, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 tablespoon honey
• 400g can of chopped tomatoes
• 500ml chicken or vegetable stock
• 100g dried apricots, chopped
• 1 cinnamon stick
• Zest of 1 lemon
• 1 tablespoon harissa paste (optional, for extra heat)
• Fresh coriander for garnish

Step-by-Step Instructions to Prepare Jamie Oliver Lamb Tagine

1. Brown the Lamb

In a large heavy-based pot or tagine, heat 2 tablespoons of olive oil over medium heat. Season the lamb with salt and pepper, then add it to the pot and brown on all sides for about 5-7 minutes. Remove the lamb and set it aside.

2. Cook the Aromatics

In the same pot, add the chopped onions and garlic. Cook for 5 minutes until softened and fragrant. Add the cumin, coriander, cinnamon, ginger, and paprika, and cook for another 2 minutes to release the spices’ aromas.

3. Add Tomatoes and Stock

Stir in the chopped tomatoes, honey, and chicken or vegetable stock. Scrape the bottom of the pot to deglaze and incorporate all the browned bits for extra flavor.

4. Add Lamb and Dried Fruit

Return the browned lamb to the pot, along with the chopped dried apricots and the cinnamon stick. Stir to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to a simmer.

5. Slow Cook the Tagine

Cover the pot with a lid and let the lamb simmer on low heat for 1 ½ to 2 hours, or until the lamb is tender and falling apart. Stir occasionally and check to ensure the sauce isn’t drying out—add more stock if necessary.

6. Finish with Lemon Zest and Harissa

Once the lamb is tender, stir in the lemon zest and harissa paste (if using) for a bit of extra heat and brightness. Taste and adjust seasoning if needed.

7. Serve with Garnish

Garnish the lamb tagine with freshly chopped coriander and serve hot with couscous, flatbread, or rice.

What to Serve with Jamie Oliver Lamb Tagine

1. Couscous: The fluffy texture of couscous is a classic pairing with lamb tagine.
2. Flatbread: Warm flatbreads are perfect for soaking up the rich sauce.
3. Rice: Serve with basmati or saffron rice for a hearty side.
4. Roasted Vegetables: A side of roasted carrots or squash complements the deep flavors of the tagine.
5. Yogurt: A dollop of plain yogurt adds creaminess and balances the rich spices.

Expert Tips for Mastering Jamie Oliver Lamb Tagine

1. Use the Right Cut of Lamb: Lamb’s shoulder is ideal for slow cooking as it becomes tender and flavorful when cooked over a long period.
2. Let It Simmer: The longer the tagine simmers, the better the flavors will develop. Be patient and let the lamb cook until it’s melt-in-your-mouth tender.
3. Customize the Spices: Adjust the spice levels to your taste by adding more harissa for heat or using different spice blends.
4. Sweeten with Fruits: Dried apricots add a lovely sweetness, but you can also use prunes, raisins, or dates.
5. Make It Ahead: Lamb tagine tastes even better the next day, so feel free to make it a day ahead and reheat it before serving.

Variations of Jamie Oliver Lamb Tagine

1. Vegetable Tagine: Add vegetables like carrots, zucchini, or sweet potatoes to the pot for a heartier dish.
2. Chickpea Tagine: Stir in a can of drained chickpeas during the last 30 minutes of cooking for added texture and protein.
3. Lamb and Prune Tagine: Swap the apricots for prunes to create a deeper, richer sweetness.
4. Spicy Tagine: Add extra chili flakes or more harissa to increase the heat.
5. Mint and Almond Garnish: For a fresh twist, garnish with toasted almonds and mint leaves.

How to Store Leftover Jamie Oliver Lamb Tagine?

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Lamb tagine freezes well. Place the cooled tagine in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Jamie Oliver Lamb Tagine?

1. Stovetop Reheat: Reheat the lamb tagine over low heat on the stovetop, adding a splash of stock or water to loosen the sauce.
2. Oven Reheat: Place the tagine in an ovenproof dish and reheat in the oven at 180°C (350°F) for 20-25 minutes, covered with foil.
3. Microwave Option: For individual portions, you can microwave the tagine for 2-3 minutes until heated through.
4. Serve Cold: Leftover lamb tagine can also be enjoyed cold in wraps or salads for a tasty next-day meal.

Nutrition Value (per serving)

• Calories: 450
• Protein: 30g
• Carbohydrates: 30g
• Fat: 22g
• Fiber: 4g
• Sodium: 700mg

FAQs

What cut of lamb is best for a tagine?

Lamb’s shoulder is the best cut for a tagine because it has enough fat and connective tissue to become tender and flavorful during long, slow cooking. Lamb leg can also be used, but shoulder tends to give better results in terms of texture and flavor.

Can I make lamb tagine ahead of time?

Yes, lamb tagine can be made ahead of time. In fact, the flavors improve the longer it sits. Cook the tagine, let it cool, and refrigerate for up to 3 days. Reheat gently on the stovetop or in the oven before serving.

How do I thicken lamb tagine sauce?

To thicken lamb tagine sauce, let it simmer uncovered during the last 20-30 minutes of cooking to allow excess liquid to evaporate. Alternatively, you can mash some of the vegetables into the sauce or add a little cornstarch slurry for a quicker thickening option.

What can I serve with lamb tagine?

Lamb tagine pairs beautifully with couscous, flatbreads, or rice. You can also serve it with roasted vegetables, a fresh green salad, or a dollop of yogurt to balance the rich flavors.

Final Words

Jamie Oliver’s lamb tagine is a comforting, richly spiced dish that’s perfect for slow cooking. With tender lamb, sweet apricots, and aromatic spices, this Moroccan-inspired recipe will transport your taste buds to North Africa. Whether served with couscous, rice, or flatbreads, this lamb tagine is a must-try for any food lover!

Other Jamie Oliver Recipes

• Jamie Oliver Smoked Salmon Quiche
• Jamie Oliver Chicken Tagine

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