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.

  • 2 hrs 25 mins cooking
  • Serves 8
  • Print


Lamb tagine with baby carrots
  • 2 tablespoon olive oil
  • 1 teaspoon ground ginger
  • 1/2 teaspoon saffron threads
  • 2 kilogram (4 pounds) boned lamb shoulder, chopped coarsely
  • 2 brown onions (300g), sliced thinly
  • 1/2 cup (125ml) water
  • 3 stems fresh flat-leaf parsley
  • 3 stems fresh coriander (cilantro)
  • 500 gram (1 pound) baby carrots, trimmed
  • 1/3 cup (40g) seeded black olives
  • 2 tablespoon thinly sliced preserved lemon rind


Lamb tagine with baby carrots
  • 1
    Combine oil, ginger, saffron and lamb in large bowl.
  • 2
    Place onion and lamb mixture in tagine or flameproof casserole dish. Add herbs and the water; bring to the boil. Reduce heat; simmer, covered about 1½ hours or until lamb is tender.
  • 3
    Meanwhile, cut carrots in half lengthways and then in half crossways.
  • 4
    Remove parsley and coriander from tagine. Add carrot to tagine; simmer, uncovered, about 30 minutes or until carrots are tender.
  • 5
    Add olives and preserved lemon; simmer, uncovered, until heated through, season to taste.

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