Lamb tagine with toasted pine nuts and chickpeas is one of those dishes that doesn’t just satisfy hunger—it tells a story. It's rich, fragrant, slow-cooked to absolute tenderness, and the kind of meal that fills your kitchen with the warm, complex aromas of North African spices. This isn't your average stew. It’s a culinary time capsule that pulls from centuries of traditional Moroccan tagine recipes. With every bite, you get that perfect balance of sweet, savory, and earthy tones layered over juicy pieces of tagine lamb, all nestled in a deeply flavorful broth and finished with the crunch of pine nuts and the buttery texture of chickpeas. This dish is pure comfort with a punch of culture.

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Slow-Cooked Lamb Tagine with Toasted Pine Nuts and Chickpeas

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Prep Time 25

Cook Time 2 30

Total Time 2 55

Course Main Course

Cuisine Moroccan

Servings 6

Equipment

Tagine (traditional or modern ceramic) A classic for tagine cooking, retaining moisture and intensifying flavors.
Chef’s Knife For prepping vegetables and trimming lamb.
Wooden spoon For stirring without scratching the cooking vessel.
Toasting pan or small skillet For browning pine nuts evenly.
Zester or Fine Grater To get fresh lemon zest.

Ingredients

For the Tagine

2.5 lbs lamb shanks or shoulder, cut into large chunks; shanks work beautifully for slow braising
3 tbsp olive oil
2 yellow onions finely chopped
4 cloves garlic minced
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp ground turmeric
1/2 tsp sweet paprika
1/4 tsp cayenne pepper optional, for a touch of heat
Salt and freshly ground black pepper to taste
1/2 cup dried apricots halved
1/2 cup golden raisins
1 can 15 oz chickpeas, drained and rinsed
1/4 cup tomato paste
2 cups chicken or beef broth
Zest and juice of 1 lemon
2 tbsp honey
1/4 cup pine nuts toasted
Chopped fresh parsley or cilantro for garnish

Optional but Recommended

1 preserved lemon quartered and rinsed (adds a signature touch for a moroccan lamb tagine with preserved lemons)

Instructions

Step 1: Brown the Lamb

In a large tagine or Dutch oven, heat olive oil over medium-high heat. Season the lamb shanks or chunks generously with salt and pepper. Sear them in batches until browned on all sides. This step locks in flavor and adds depth to the stew. Remove the lamb and set it aside.

Step 2: Build the Flavor Base

In the same pot, reduce heat to medium. Add chopped onions and sauté until translucent, about 7 minutes. Add minced garlic and all the spices—cinnamon, cumin, ginger, turmeric, paprika, and cayenne—and stir for 1 minute until aromatic. This is the spice base that defines many traditional Moroccan tagine recipes.

Step 3: Simmer the Stew

Return the lamb to the pot. Add tomato paste, apricots, raisins, chickpeas, broth, lemon zest and juice, and honey. If using preserved lemon, add the pieces now. Stir well to combine. Bring to a gentle simmer.

Step 4: Low and Slow Cooking

Cover the tagine (or Dutch oven) and reduce the heat to low. Let it cook for about 2.5 hours, or until the lamb is fork-tender and the broth is rich and slightly thickened. If using lamb shanks, the meat should easily pull away from the bone—just like in any good lamb shank tagine.

Step 5: Toast the Pine Nuts

While the tagine simmers, toast the pine nuts in a dry skillet over medium-low heat, stirring frequently, until golden brown. Set aside.

Step 6: Final Touch and Serve

Once the tagine is done, check for seasoning—add more salt, lemon juice, or honey if needed to balance the flavors. Serve hot, sprinkled with toasted pine nuts and fresh herbs.

Pairings

Couscous

Lamb tagine with couscous is a classic pairing. Go for a fluffy steamed couscous tossed with a drizzle of olive oil, lemon juice, and chopped herbs. For something extra, stir in toasted almonds, chopped dates, or pomegranate seeds.

Flatbreads

Serve with warm Moroccan khobz or even pita. The bread is perfect for scooping up the sauce and softened chickpeas.

Salads and Vegetables

A crisp Moroccan carrot salad with cumin and citrus or a tomato and cucumber salad with mint can bring a refreshing contrast to the rich tagine dish Moroccan-style.

Drinks

Mint tea is the classic Moroccan drink choice, but a bold red wine (like a Syrah or Grenache) pairs well with the hearty lamb flavors. Non-alcoholic options include pomegranate juice or a simple cucumber-lime cooler.

FAQs

1. What kind of lamb works best for tagine?

Lamb shanks are ideal because they become incredibly tender during slow cooking and add deep flavor to the sauce. Shoulder is another excellent option, especially if you're after boneless pieces for easier serving.

2. Can I make this recipe with goat instead of lamb?

Absolutely. Moroccan goat tagine is a popular variation and works just as well with this spice blend. Goat meat may require slightly longer cooking time to become as tender as lamb.

3. Do I need a traditional Moroccan tagine pot to make this dish?

While using a traditional Moroccan tagine is authentic and great for presentation, a heavy Dutch oven or any oven-safe braising pot works just as well for this lamb tagine recipe Morocco-style. Just make sure the lid fits tightly to retain moisture.

4. What’s the role of preserved lemons in Moroccan lamb recipes?

Preserved lemons add a distinctive, deeply citrusy and salty flavor that’s iconic in authentic Moroccan tagine dishes. They cut through the richness of the lamb and bring brightness to the overall flavor.

5. How do I store and reheat lamb tagine?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce. The flavors actually deepen over time, making it even better the next day.