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Moroccan lamb and olive tagine


  • 1/4 cup olive oil
  • 1 brown onion, halved, sliced
  • 2 garlic cloves, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon chilli powder
  • 1/4 teaspoon ground ginger
  • 150g diced lamb
  • 1 teaspoon vegetable stock powder
  • 5 medium tomatoes, cut into quarters
  • 800g orange sweet potato, peeled, sliced
  • 400g can chickpeas, drained, rinsed
  • 1 medium lemon, thickly sliced
  • 1/2 cup green Sicilian olives
  • 1 tablespoon honey
  • Couscous, to serve


  • Step 1 - Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook for 2 minutes or until onion has softened. Add paprika, cinnamon, turmeric, chilli and ginger. Cook, stirring, for 1 minute or until fragrant. Add lamb. Stir to coat.
  • Step 2 - Add 4 cups cold water and stock powder. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour. Add tomato, sweet potato, chickpeas, lemon, olives and honey. Cover. Simmer for 30 minutes or until sweet potato and lamb are tender. Serve with couscous.

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