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Lamb Tagine with Toasted Pine Nuts and chickpeas

Slow-Cooked Lamb Tagine with Toasted Pine Nuts and Chickpeas

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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.