Lamb Tagine – Standard Recipe

A tajine or tagine is a maghrebi dish which is named after the earthenware pot in which it is cooked. It is also called maraq or marqa.Maghreb means ‘the west’.Tagine is an Arabic dish originated from the west – Morocco /Tunisia /Algeria /Libiya
Ingredients for 10 portions

For marination
1.8KGLamb cubes
0.05LITREOlive oil
0.01KGChilli powder
0.01KgCumin powder
0.02KgPaprica powder
0.01KGGinger powder
0.005KGBlack pepper powder
0.12KGRough sliced onions
0.05KGCoriander leaves chopped
0.12KGDiced tomatoes
0.15KGPotatoes cut to wedges
0.1KGCarrots cubed
0.075KGPrunes whole


  • Marinate the lamb and keep aside for 30 mins
  • In a tagine pot transfer the marinated lamb and sear it
  • Add all vegetables and cook for 1 hr
  • Add prunes and simmer for 30 mins.

Tagine is served over couscous or along with Moroccan khubz (bread)