Nigella Lawson’s Lamb Tagine Recipe

Nigella Lawson’s Lamb Tagine is her deliciously sensual take on a North African classic – a slow-cooked stew typically made with tender cuts of lamb, dried fruits, warm spices, and a kiss of honey, all brought together in a deeply flavorful, velvety sauce. Inspired by Moroccan culinary traditions, the tagine is named after the conical earthenware pot in which it’s traditionally cooked. While Nigella adapts the dish for a modern kitchen (read: your average stovetop or oven), she retains all the soul-soothing depth and exotic allure that the dish is known for.

Nigella’s version of lamb tagine is characteristically rich, slightly sweet, and gently spiced – a blend that plays up her love for comfort food with a sultry twist. It’s the kind of dish that fills your kitchen with a tapestry of aromas, enticing you even before the first bite.

Nigella Lawson’s Lamb Tagine Recipe

Ingredients Needed

One of the joys of Nigella’s Lamb Tagine is how it marries pantry staples with luxurious, fragrant additions. Here’s a detailed list of what you’ll need:

Main Ingredients:

• 2 tbsp olive oil (for that glossy base)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground ginger
• ½ tsp turmeric
• 1 tsp chili flakes or cayenne pepper (optional for heat)
• 1.5-2 lbs (around 750-900g) lamb shoulder or leg, cut into chunks
• 2 cups chicken or lamb stock
• 1 tbsp tomato paste
• 1 tbsp clear honey (adds a subtle sweetness)
• Salt and freshly ground black pepper, to taste

Sweet & Fruity Additions:

• 1 cup dried apricots or prunes (or a mix of both), halved
• A handful of raisins or sultanas (optional for extra depth)

Garnish & Serve With:

• Fresh coriander (cilantro), roughly chopped
• Toasted almonds or pine nuts (for crunch)
• Cooked couscous or flatbread

Equipment Needed

You don’t need an authentic Moroccan tagine to make this dish – though if you have one, lucky you!

Here’s what will work beautifully in a modern kitchen:

• Heavy-based casserole pot or Dutch oven (essential for even, slow cooking)
• Sharp chef’s knife (for cubing the lamb and chopping aromatics)
• Chopping board
• Wooden spoon (for stirring gently without damaging ingredients)
• Measuring spoons
• Small bowl (for soaking dried fruits if desired)

Step-by-Step Guide To Make Nigella Lawson’s Lamb Tagine

Step 1: Sauté the Aromatics

In your casserole dish, heat olive oil over medium heat. Add chopped onion and cook until golden and soft, about 8-10 minutes. Stir in the minced garlic and sauté briefly – just until fragrant.

Step 2: Toast the Spices

Add cinnamon, cumin, ginger, turmeric, and chili flakes. Stir into the onions, letting the spices bloom in the oil. This step creates the foundational flavor – rich, earthy, and complex.

Step 3: Brown the Lamb

Toss in the lamb chunks and season generously with salt and pepper. Brown the meat on all sides to lock in flavor. You want the meat to develop a nice golden crust.

Step 4: Add Liquids and Sweet Notes

Pour in the stock, tomato paste, and honey. Stir well, scraping up any browned bits from the bottom of the pot – they’re pure gold. Bring everything to a gentle simmer.

Step 5: Simmer Low and Slow

Cover with a lid and reduce the heat. Simmer gently for 1.

5 to 2 hours, or until the lamb is fork-tender. Stir occasionally to prevent sticking.

Step 6: Add Dried Fruits

About 20-30 minutes before serving, stir in your apricots, prunes, and raisins. They’ll plump up, infusing the tagine with a rich sweetness that contrasts beautifully with the savory spices.

Step 7: Finish and Garnish

Uncover for the final 10 minutes of cooking if you want to slightly reduce and thicken the sauce. Just before serving, sprinkle with chopped coriander and toasted nuts.

Mastering The Recipe: Tips And Tricks

• Don’t rush the browning: It’s tempting to crowd the pot, but brown the lamb in batches if needed. Proper browning adds essential depth.
• Balance the sweet and spice: Adjust the honey or spice levels to your palate. If your apricots are super sweet, you may want to scale the honey back slightly.
• Use good-quality dried fruits: Soft, plump apricots or prunes will melt into the sauce and contribute more richness.
• Make it ahead: Like many stews, this tagine tastes even better the next day. The flavors deepen and develop overnight.
• Couscous tip: Flavor your couscous with a pinch of saffron or zest of lemon and drizzle of olive oil for a vibrant side dish that sings.

Nigella Lawson’s Lamb Tagine is more than just a recipe – it’s a sensory journey. From the heady mix of spices to the melt-in-the-mouth lamb and the glistening dried fruit, every element is designed to warm the soul and comfort the body.

Whether you’re looking to impress guests or treat yourself to something indulgent yet grounding, this dish is a masterpiece of balance, patience, and pleasure. Once you’ve made it, it might just become a staple in your cold-weather cooking arsenal.

Simple Twists On Nigella Lawson’s Lamb Tagine Recipe

Nigella’s lamb tagine is already a deeply aromatic dish, steeped in North African tradition and layered with warming spices like cinnamon, cumin, ginger, and saffron. Her version balances sweetness (typically from dried apricots or dates) with the savory depth of lamb shoulder, creating a beautifully spiced stew that’s both hearty and elegant.

But if you’re looking to add your own signature flair, here are a few inspired variations:

1. 🌶️ Add Heat with Harissa or Aleppo Pepper

   Nigella’s tagine is subtly spiced, but if you crave a little fire, stir in a spoonful of rose harissa or sprinkle in some Aleppo pepper. These additions offer a fruity heat that enhances rather than overpowers the complex spices.

2. 🍠 Swap Root Veggies

   Consider adding chunks of sweet potato, pumpkin, or parsnips for a rustic and sweet undertone. They not only add body but also absorb the spice-laden broth beautifully.

3. 🌿 Herb Forward: Add Fresh Herbs at the Finish

   While the tagine cooks low and slow, a fresh flourish of chopped mint, cilantro, and preserved lemon just before serving gives a burst of brightness that contrasts the richness of the lamb.

4. 🥥 A Creamy Moroccan Twist

   For a silkier texture, stir in a splash of coconut milk toward the end of cooking. It softens the spice intensity slightly and gives a luscious, velvety mouthfeel.

5. 🍋 Citrus Accents

   Nigella often plays with sweet and sour in her dishes. Add orange zest or a squeeze of lemon juice before serving to sharpen the flavors and lift the whole dish.

How To Properly Store Leftovers

Given that tagine tastes even better the next day, proper storage is essential to preserve its richness and aroma:

1. 🌬️ Cool Completely Before Refrigerating

   Let the tagine cool to room temperature before transferring to an airtight container. Placing hot food directly into the fridge can lead to condensation, affecting both flavor and texture.

2. ❄️ Refrigeration Timeline

   Stored correctly, lamb tagine will keep well in the fridge for up to 3-4 days. The spices mellow and meld beautifully, often improving the taste.

3. 🧊 Freeze for Longevity

   Tagine is freezer-friendly!

   Portion it into freezer-safe containers, leaving a little space for expansion. It’ll last up to 3 months. To reheat, thaw overnight in the fridge and warm gently over the stove to avoid toughening the lamb.

4. ♻️ Avoid Plastic with Strong Flavors

   Due to the spices and oils, consider using glass or ceramic containers to prevent lingering odors or flavor absorption.

What To Eat With Nigella Lawson’s Lamb Tagine?

Tagine is traditionally served with couscous, but why stop there?

Here are some stellar sidekicks:

1. 🍚 Fluffy Couscous or Jewelled Couscous

   Plain couscous is a canvas for the tagine’s bold flavors. For a celebratory twist, toss it with pomegranate seeds, chopped pistachios, and herbs-jewelled couscous adds texture and color.

2. 🍞 Moroccan Khobz or Flatbread

   Rustic Moroccan bread is perfect for scooping up the thick sauce. Alternatively, a warm naan or pita works beautifully to cradle chunks of lamb.

3. 🥗 Chilled Cucumber and Yogurt Salad

   The coolness and acidity of a yogurt-based side balances the richness of the stew. Mix cucumber, yogurt, mint, and lemon juice for a bright, palate-cleansing dish.

4. 🧄 Roasted Garlic Carrots or Harissa-Roasted Veggies

   These mirror the tagine’s spice palette and add earthiness and crunch. Harissa-glazed carrots or roasted cauliflower dusted with cumin make excellent accompaniments.

5. 🍷 Wine Pairing: Try a GSM Blend

   A Grenache-Syrah-Mourvèdre blend from the Rhône or a full-bodied red from Spain (like Rioja) has the structure to stand up to the spices and the richness of the lamb.

Conclusion

Nigella Lawson’s Lamb Tagine is more than a recipe-it’s an aromatic journey. Its tender chunks of lamb, soft dried fruits, and heady spices evoke the slow-cooked splendor of Moroccan souks. With a few clever tweaks-like a kiss of citrus, a sprinkle of heat, or a creamy coconut spin-you can make it uniquely your own.

Properly stored, this dish transforms into a luxurious leftover that tastes better with time. And with the right sides-from pillowy couscous to crisp salads-it becomes a feast worthy of sharing.

In the end, Nigella’s tagine is both timeless and adaptable-elegant yet earthy, simple yet soulful. It’s the kind of dish that invites you to linger, to scoop up just one more bite, and to savor the story it tells.

FAQs

What Are The Key Ingredients In Nigella Lawson’s Lamb Tagine Recipe?

Nigella Lawson’s lamb tagine recipe features a combination of tender lamb, aromatic spices, and a medley of vegetables. The key ingredients include lamb shoulder or leg, onions, garlic, ginger, cinnamon, cumin, coriander, turmeric, and saffron.

It also includes dried fruits such as apricots or raisins, which provide a sweet contrast to the savory flavors. The dish is typically finished with fresh cilantro and served with couscous or flatbreads to soak up the flavorful sauce.

How Long Does It Take To Cook Nigella Lawson’s Lamb Tagine?

Nigella Lawson’s lamb tagine requires a slow cooking process, typically taking around 2 to 2.5 hours to cook.

The lamb is braised slowly in a tagine or a heavy casserole dish, allowing it to become tender and absorb all the fragrant spices. The preparation time itself is relatively short, around 20 minutes, but the dish needs time to simmer and develop its rich flavors.

Can I Make Nigella Lawson’s Lamb Tagine In Advance?

Yes, Nigella Lawson’s lamb tagine actually improves in flavor when made in advance. The slow cooking process allows the flavors to meld together, and the dish can be stored in the refrigerator for up to 3 days.

In fact, many people find that the tagine tastes even better the next day as the spices and lamb have had more time to infuse. If you plan to make it ahead, simply reheat it gently before serving.