Recipe: Lamb Tagine From the Kitchen Window column

Lamb Tagine

Tagine refers both to a cooking vessel and to the dishes cooked in it. Both originate in North Africa (Morocco, Algeria and Tunisia) and involve braising meats in a terra cotta, cone-shaped cooker, traditionally over a charcoal fire. The cone shape of the tagine top captures evaporating juices and returns it to the pot, enhancing flavors. Fruit is a frequent component of savory dishes in this area, and dried fruits, because of durability and portability, are often used. Because not everyone has a tagine, this recipe uses the more common Dutch oven.

Kevin D. Weeks for NPR
Lamb Tagine
Kevin D. Weeks for NPR

Makes 6 servings


2 cups plain, whole-milk yogurt

1 tablespoon olive oil

1 tablespoon ground sumac (available in ethnic sections of the supermarket)

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon red pepper flakes

1/2 teaspoon ground turmeric

1/2 teaspoon ground, dried ginger

2 cloves crushed garlic


1 1/2 pounds lamb, cut into 1-inch cubes

2 tablespoons olive oil

1 small onion, peeled and diced

1 cup chicken broth

1/2 cup chopped dried figs

1/2 cup pitted prunes

1/2 cup chopped dried apricots

1 thinly sliced lemon

1/2 cup pitted, halved Kalamata olives

Cooked couscous or rice

Thoroughly combine marinade ingredients in a large zippered bag. Add lamb and refrigerate for 8 to 24 hours. Turn over every now and then to redistribute marinade.

Heat oven to 275 degrees. Drain marinade from lamb and reserve. Pat lamb dry with paper towels.

Heat oil in a Dutch oven over medium-high heat. Add half the lamb and brown on all sides. Reserve to a plate and brown remaining lamb. Also reserve.

Reduce heat to medium and saute onion until translucent. Add remaining ingredients and 1/2 cup of reserved marinade. Combine chicken broth with 1/2 cup marinade. Add enough broth/marinade to come halfway up the meat (about 1/2 inch).

Cover and place in oven. Cook 1 hour. Stir mixture and cook another hour. Repeat once more for a total cooking time of 3 hours.

Serve over couscous or rice.