A tagine is a wonderfully versatile and hearty dish that’s just perfect for the colder months. Here we’ve compiled tagine recipes featuring lamb, chicken, fish and more.
The Moroccan take on a slow-cooked stew, these recipes are true one-pot wonders. They’re packed full of fragrant spices, tender cuts of meat and healthy vegetables, left to simmer to perfection for hours. And the best part? Very little work is required on your part; the pot does all the work!
Looking for more stews and casserole dishes?
Chicken, green olive and preserved lemon tagine
Max flavour with minimal effort.
Chicken tagine with dates and honey
A little bit sweet, a little bit savoury and a whole lot delicious.
Moroccan lamb shanks
Shank you very much!
Vegetable tagine with harissa yoghurt
Vegie-packed and full of flavour.
Lamb and apricot tagine
Tender and sweet.
Beef tagine with spinach and olives
Take your beef stew to the next level with this delicious beef, spinach and olive tagine.
Lamb & apricot tagine with chermoula
Make this Moroccan traditional lamb tagine with apricots for your next special occasion.
Chicken, pumpkin and apricot tagine
An aromatic tagine will put warmth into any winter night.
Moroccan fish tagine with almond couscous
Get lost in the full Mediterranean flavours of this tasty seafood tagine, complete with juicy olives and tomatoes that will burst in your mouth.
Chicken tagine with olives and lemon
Invigorate your senses with this flavoursome Moroccan chicken dish. Filled with spices, salty olives and zesty lemon, this is one juicy meal you won’t forget any time soon.
Lamb kefta tagine
Sure to become a firm family favourite, this dish combines the comfort of meatballs with the adventurous flavours of North Africa.
Lamb tagine with baby carrots
Named after the traditionally earthenware pot in which it is cooked, this lamb tagine with baby carrots is full of aromatic spice and flavour, and the meat is succulent and tender from the long cooking process.
Veal, quince and caramelised onion tagine
Quince adds a new kind of flavour to this spicy veal and caramelised onion tagine. Using veal knuckle adds richness to the finished dish as the marrow melts during cooking.
Lamb and apricot tagine with citrus couscous
This lamb and apricot tagine with citrus couscous has so many of the characteristics we love; spicy, fragrant, savoury and sweet. The traditional lengthy cooking method ensures a depth of flavour and tender, juicy meat.
Chicken and fig tagine
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe suitable to freeze without figs. Note
Fast fish tagine
Served with coriander couscous, this speedy Moroccan dish will be devoured by the whole family.
Lamb, artichoke and capsicum tagine
Serve with couscous. Note
Chilli fish tagine
We used blue-eye fillets in this recipe but you can use any firm white fish fillets. Fish or chicken stock can be used instead of wine. Mustard seed oil is available from health-food shops, delicatessens and some supermarkets. If you like, use olive oil instead. Note
Beef, raisin and almond tagine
Take your stew to the next level with this slow-cooked beef tagine.
Spiced apricot and chicken tagine
Interestingly enough, due to its shape, a tagine actually cooks by steaming, just like your microwave oven. Serve the tagine with steamed couscous with plumped raisins and finely chopped fresh coriander tossed into it.
Beef and eggplant tagine
Slow-cooked, tender pieces of beef and fried eggplant pair beautifully in this spiced Moroccan stew.
White bean and lentil tagine
A north African stew of white bean and lentil tagine from Australian Women’s Weekly.
Tuna tagine with lentils and beans
Ask your fishmonger to cut thick tuna steaks; thin steaks can easily overcook and dry out. Note
Chicken tagine with prunes
Almonds, prunes and shallots add depth to the flavour of this succulent chicken cooked in a tagine.
Vegetable tagine with lemon couscous
A traditional North African dish, this vegetable tagine is spiced with cumin, coriander, caraway seeds and more, and is divine served with a fragrant lemon couscous.
Pumpkin and split pea tagine
Traditional to North Africa, a tagine is an aromatic casserole, usually cooked and served in an earthenware dish, also called a tagine.
Saffron vegetable tagine with preserved lemon
A bright, colourful and fragrant saffron vegetable tagine with cinnamon and preserved lemon.
