Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Lamb Tagine

Serve this Moroccan-style lamb stew with two cups hot cooked couscous.

  • Yield: 4 servings (serving size: 1 cup)


  • none Cooking spray
  • 1 none (1-pound) boneless leg of lamb roast, trimmed and cut into 1/2-inch cubes
  • 1/2 teaspoon kosher salt, divided
  • 1 1/2 cups chopped onion
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground red pepper
  • 6 none garlic cloves, coarsely chopped
  • 2 tablespoons honey
  • 1 tablespoon tomato paste
  • 1/2 cup dried apricots, quartered
  • 1 none (14-ounce) can fat-free, lower-sodium beef broth


1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Sprinkle lamb evenly with 1/4 teaspoon salt. Add lamb to pan; sauté 4 minutes, turning to brown on all sides. Remove from pan. Add onion; sauté for 4 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, cumin, and next 3 ingredients (through garlic); sauté for 1 minute, stirring constantly. Stir in honey and tomato paste; cook 30 seconds, stirring frequently. Return lamb to pan. Add apricots and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender, stirring occasionally.

Nutritional Information

Amount per serving
  • Calories: 386none
  • Fat: 12g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 41.6g
  • Carbohydrate: 27.7g
  • Fiber: 3.3g
  • Cholesterol: 126mg
  • Iron: 4.3mg
  • Sodium: 524mg
  • Calcium: 77mg

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Lamb Tagine Recipe