Tangy Pork Chops

Tangy Pulled Pork Sandwiches

Tangy Watermelon Salad

Tangy Glazed Meatballs

Moroccan Vegetable Chicken Tagine

Tangy Beef and Vegetable Stew

Tangy Ham Steak

Tangy Cucumber Salad

Tangy Pork Tenderloin

Tangy Tender Chicken

Mint Sauce for Lamb

Tangy Meat Sauce

Tangy Stuffed Peppers

Tangy Parmesan Tilapia

Tangy Pot Roast

Tangy Chicken Thighs

Tangy Tender Pork Chops

Tangerine Chicken Tagine

Pear and Pomegranate Lamb Tagine

Home Recipes Ingredients Meat & Poultry Lamb

Tangy Lamb Tagine

Name: Tangy Lamb Tagine
Prep time: 40 min
Cook time: 8 h
Total time: 8 h 40 min
Yield: 8 servings.
Cuisine: Africa, Moroccan, Mediterranean
Ingredients: 3 pounds lamb stew meat, cut into 1-1/2-inch cubes; 1 teaspoon salt; 1 teaspoon pepper; 4 tablespoons olive oil, divided; 6 medium carrots, sliced; 2 medium onions, chopped; 6 garlic cloves, minced; 2 teaspoons grated lemon zest; 1/4 cup lemon juice; 1 tablespoon minced fresh gingerroot; 1-1/2 teaspoons ground cinnamon; 1-1/2 teaspoons ground cumin; 1-1/2 teaspoons paprika; 2-1/2 cups reduced-sodium chicken broth; 1/4 cup sweet vermouth; 1/4 cup honey; 1/2 cup pitted dates, chopped; 1/2 cup sliced almonds, toasted

1 review

Test Kitchen Approved

Total Time

Prep: 40 min. Cook: 8 hours

Makes

8 servings

Updated: Nov. 23, 2022

I love lamb stew, but wanted to try something a bit different, so I created this recipe that uses Moroccan spices. It's a wonderful way to use lamb, and it's easy to make in the slow cooker. The stew tastes even better served a day or two later, when the flavors have really had a chance to meld. —Bridget Klusman, Otsego, Michigan

Tangy Lamb Tagine Recipe photo by Taste of Home

Ingredients

3 pounds lamb stew meat, cut into 1-1/2-inch cubes
1 teaspoon salt
1 teaspoon pepper
4 tablespoons olive oil, divided
6 medium carrots, sliced
2 medium onions, chopped
6 garlic cloves, minced
2 teaspoons grated lemon zest
1/4 cup lemon juice
1 tablespoon minced fresh gingerroot
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground cumin
1-1/2 teaspoons paprika
2-1/2 cups reduced-sodium chicken broth
1/4 cup sweet vermouth
1/4 cup honey
1/2 cup pitted dates, chopped
1/2 cup sliced almonds, toasted

Directions

Sprinkle lamb with salt and pepper. In a Dutch oven, brown meat in 2 tablespoons oil in batches. Using a slotted spoon, transfer to a 4- or 5-qt. slow cooker.

In the Dutch oven, saute the carrots, onions, garlic and lemon zest in remaining oil until crisp-tender. Add the lemon juice, ginger, cinnamon, cumin and paprika; cook and stir 2 minutes longer. Add to slow cooker.
Stir in the broth, vermouth, honey and dates. Cover and cook on low for 8-10 hours or until lamb is tender. Sprinkle with almonds.

Stovetop option: Combine browned lamb and carrot mixture in Dutch oven. Stir in the broth, vermouth, honey and dates; bring to a boil. Reduce heat; simmer, covered, for about 1 hour or until lamb is tender.

Nutrition Facts

1-1/4 cups: 440 calories, 19g fat (4g saturated fat), 111mg cholesterol, 620mg sodium, 28g carbohydrate (21g sugars, 4g fiber), 38g protein.

Tangy Lamb Tagine

Ingredients

Directions

Nutrition Facts

More from Taste of Home