Moroccan Lamb Tagine

From Lakes on a plate episode 12: Lamb & Beer


  • 1.5kg shoulder of lamb
  • 1tsp coriander seeds
  • 1tsp cumin seeds
  • olive oil
  • 2 or 3 preserved lemons, chopped
  • 2 onions
  • 1 good handful dried apricots, chopped
  • 1 good handful sultanas
  • Black olives
  • Fresh mint, roughly chopped to serve


  1. In a non-stick fry pan gently toast the coriander and cumin seeds until they become fragrant but don’t allow to burn.
  2. Tip the seeds into a pestle and mortar and crush with a pinch of salt.
  3. Add the ground seeds to the lamb with a good drizzle of olive oil, black pepper, and the preserved lemons. Work all the flavours into the meat and leave to marinate.
  4. Roughly chop the onions and put in the base of your tagine.
  5. Then add the apricots and the sultanas followed by the lamb.
  6. Next add some black olives, mix well to distribute the flavours and put the lid on.
  7. Cook for about 3-4 hours at 160°C.
  8. When cooked, sprinkle with the chopped mint and serve.