Tagine-Style Lamb Stew Recipe  (/favicon.ico)  (https://cooking.nytimes.com/recipes/1013536-tagine-style-lamb-stew)   (/manifest.json)                         (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-152x152-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-144x144-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-120x120-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-114x114-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-76x76-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-72x72-precomposed.png)  (https://static01.nyt.com/applications/cooking/bed7145/assets/apple-touch-icon-precomposed.png)  (https://static01.nyt.com/images/2014/04/03/dining/Tagine/Tagine-jumbo.jpg)   (https://g1.nyt.com)  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Read community notes       Traveling in Morocco 30-some years ago, I had eaten tagines — stews distinguished by being cooked in the pot of the same name — that I did not recall as involving any browning. This method is described as “starting the tagine cold.” It involves heating the lamb gently along with spices and other aromatics, allowing the flavors to fully penetrate the meat. At that point it is covered and cooked until tender. When I tried the “cold start” approach, substituting a low heating of the lamb with aromatics and a little butter for the usual hard sear in olive oil, it worked like (well, kind of like) magic. The overall flavor of the dish was less robust than one that began with browning, but it was equally flavorful, in a gentler way.  Featured in: (https://www.nytimes.com/2011/03/30/dining/30braise.html) Deep Flavor, No Browning Required    Read More      Save  Log in  orsign up  to save this recipe.        Give  Subscriber benefit: give recipes to anyone As a subscriber, you have10gift recipes to give each month. Anyone can view them - even nonsubscribers.(https://help.nytimes.com/hc/en-us/articles/360060848652) Learn more.   (https://www.nytimes.com/subscription/cooking.html) Subscribe             Share   Copy link   (mailto:?subject=NYT%20Cooking:%20Tagine-Style%20Lamb%20Stew&body=NYT%20Cooking:%20Tagine-Style%20Lamb%20Stew%0A%0Ahttps://cooking.nytimes.com/recipes/1013536-tagine-style-lamb-stew?smid%3Dem-share)   Email   (https://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1013536-tagine-style-lamb-stew%3Fsmid%3Dpin-share&description=NYT%20Cooking:%20Traveling%20in Morocco 30-some years ago, I had eaten tagines — stews distinguished by being cooked in the pot of the same name — that I did not recall as involving any browning.

This method is described as “starting the tagine cold.” It involves heating the lamb gently along with spices and other aromatics, allowing the flavors to fully penetrate the meat. At that point it is covered and cooked un&media=https%3A%2F%2Fstatic01.nyt.com%2Fimages%2F2014%2F04%2F03%2Fdining%2FTagine%2FTagine-jumbo.jpg)   Pinterest   (https://www.facebook.com/sharer/sharer.php?u=https://cooking.nytimes.com/recipes/1013536-tagine-style-lamb-stew%3Fsmid=fb-share)   Facebook   (https://x.com/intent/post?text=Tagine-Style%20Lamb%20Stew&url=https://cooking.nytimes.com/recipes/1013536-tagine-style-lamb-stew%3Fsmid=tw-share&hashtags=NYTCooking)   X   (https://api.whatsapp.com/send?text=Tagine-Style%20Lamb%20Stew%20https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1013536-tagine-style-lamb-stew%3Fsmid%3Dwa-share)   Whatsapp   (http://www.reddit.com/submit?url=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1013536-tagine-style-lamb-stew%3Fsmid%3Dre-share&title=Tagine-Style%20Lamb%20Stew)    Reddit              Print Options  (false)   Include recipe photo    Print Recipe       Advertisement    Ingredients Yield: 6 to 8 servings  2 pounds lamb shoulder  2 tablespoons unsalted butter  1 small onion, grated (about ⅓ cup)  4 cloves garlic, minced  1 teaspoon black pepper  1 teaspoon salt  1 teaspoon ground cinnamon  1 teaspoon ground coriander  1 teaspoon ground cumin  ½ teaspoon red pepper flakes  ¼ cup apricot preserves  ⅓ cup red wine vinegar  1 20-ounce can chickpeas, drained and rinsed  2 cups chicken stock  ¼ cup raisins  ¼ cup chopped fresh parsley  2 tablespoons lemon juice  Cooked couscous, for serving   Add ingredients to Grocery List   (/guides/79-substitutions-for-cooking) Ingredient Substitution Guide Nutritional Information Nutritional analysis per serving (8 servings) 531 calories; 30 grams fat; 13 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 38 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 27 grams protein; 630 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. (https://www.edamam.com/website/wizard.jsp) Powered by ()           Preparation Step 1 Trim excess fat from the lamb and cut into 1-inch cubes.   Step 2 In a Dutch oven or other large, heavy-bottomed pot, melt the butter over medium-low heat. Add the lamb, onion, garlic, pepper, salt, cinnamon, coriander, cumin, red pepper flakes, apricot preserves and vinegar and cook, stirring frequently, until the aroma of the spices is strong, about 5 to 7 minutes. (Do not allow the meat to brown.)   Step 3 Add chickpeas and stock, bring just to a simmer, then reduce the heat to low, cover and simmer gently until the lamb is very tender, about 1 hour 15 minutes.   Step 4 Add the raisins and continue to cook, uncovered, until they are nicely plumped, about 10 minutes more. Remove from heat, stir in the parsley and lemon juice, and serve with couscous.       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Have you cooked this?    Mark as Cooked  Log in  orsign up  to mark this recipe as cooked.        Private Notes Leave a Private Note on this recipe and see it here.  Cooking Notes Add Note  (Share your notes with other cooks or make a private note for yourself…)   (public)  Public (private)  Private  Submit     All Notes    Private      Conibral  6 years ago   Great recipe but 1.5 hours is no where near enough time to make the lamb tender enough to create "ohs and ahs".  We had a Saturday night party - I cooked the lamb for 2 hours on a low boiling simmer on Friday night and let cool overnight.  I put the dish (uncovered) in a 200 degree oven for 10 hours on Saturday.  One probably doesn't need to cook it that long, but I will say that it was the most tender lamb I've ever had.  I'd definitely make it again, and cook it low and slow for a few hours. Is this helpful?            111       Nina V  6 years ago   Another way to serve this delicious lamb stew is over rice served the Lebanese way: break up a bit of angel hair pasta into little pieces and saute in butter until they turn brown, add rice and saute a bit and then add water and proceed cooking.  It's delicious served with stews. Is this helpful?            81       Anthony  5 years ago   Used olive oil for the butter, diced dried apricots instead of preserves, added a cup of green lentils and an extra cup of chicken stock.  Transcendant! Is this helpful?            71       Carl  6 years ago   Put the onion in the refrigerator for 30 minutes before you grate it. You'll thank me later. Is this helpful?            55       Tracy  7 years ago   Did this all in my instant pot. Dry un-soaked chick peas. Sautéed in instant pot, added chick peas and stock, capped it and pressure cooked for 45 minutes. Took off lid, added raisins and dried apricots and brought to a boil right in the instant pot for about 3 minutes while it thickened up a bit. Delicious. Is this helpful?            35       Davida  6 years ago   Excellent dish! Made this stew with a few variations: subbed chopped dried apricots for the preserves (added with the stock) as well as for the raisins (added at end as directed) and added carrots and parsnips (45 min into the cooking time). As other reviewers noted, needs at least an extra 30-45 mins for the lamb to be really tender. This was a big hit and I will definitely be making again! Is this helpful?            31       KT  5 years ago   Season lamb with salt & pepper. Brown lamb in Dutch oven in oil over medium-high heat, ~10 mins total, transfer to a plate.

Drain fat if necessary, leaving just enough to coat the pan. Reduce heat, add onions and some salt, cook until soft, about 5-8 minutes (maybe less if this onion is grated). Add spices and cook until fragrant, about 2 minutes. Transfer to slow cooker. Add lamb, apricots and stock. Cook on LOW for 8 hrs.  Is this helpful?            26       John D.  6 years ago   I personally think that using chopped dried apricot makes for a better dish than using apricot preserves.  There is already plenty of sweetness to the dish already without adding the extra sugar from the preserves.  I'm also lucky to have a great source for Iranian sangak bread here in San Diego and it was a perfect medium for eating this wonderful stew! Is this helpful?            24       jenoldyoung  6 years ago   Helped to coat the lamb bits in flour first, thickens the sauce nicely Is this helpful?            20       Natalie  6 years ago   The flavors in this dish were phenomenal — the vinegar and heat from the chile flakes especially. I used currants instead of raisins since that's what I had handy. Next time, I might use half the stock or add an extra pound of lamb so the leftovers aren't as thin. Is this helpful?            18       Mike  6 years ago   Outstanding. I made this according to the recipe (maybe a little heavy handed on the spices). The lamb was not fall apart tended after 2.5 hours but was delicious... but perhaps too spicy for some tastes. Ate it again the next day, reheated a portion in the microwave and the lamb was very tender and the spices had mellowed. I'm making this in a couple of months for a group of 8 and will cook it the day before (simmer 2 - 3 hours) and then reheat in a low oven the next day for several hours. Is this helpful?            18       citizen cyclist  6 years ago   It would be great to have an instant pot update of this recipe! Is this helpful?            16       Conor  7 years ago   Great recipe!Double the onions. Use quality Apricot preserves.1/2 cup good white wine. High quality red wine vinegar.Grass Fed Lamb Shoulder chops best. Trimmed of fat.Add: Chopped carrots, with twenty minutes to go. Not much. For color.Frozen peas, with 5 minutes to go. Subtle.Finish: Mushrooms salted in garlic buter. Chopped parsley.Wine:  Good Pinot Noir, slightly chilled.Love your honey! Is this helpful?            14       Mary Buford Hitz  5 years ago   Why wouldn't a slow cooker be the way to go? Is this helpful?            11       thinkingaboutart  6 years ago   Thanks for your comment.  This is why I decided to put it all in a crock pot, which worked really well. Is this helpful?            10        TaiL  2 months ago   This was great, but I did take a LOT of leeway. I used carrots instead of raisins and apricots. I also used my tagine instead of a regular American pot. Is this helpful?                   Kara  6 months ago   I used a prechopped frozen lamb stew meat I get from my grocery delivery and it was perfect following the recipe. I followed it exactly and it's definitely one of the most delicious things I've made and will certainly come back to it. Is this helpful?                   Pete  7 months ago   Followed recipe as published but cooked in an instant pot for 50 minutes. Substituted the cooked chickpeas for dried. 

First time I tried it, I only did 40 mins in the pressure cooker, and the chickpeas were still a little hard. Added an extra 10 mins of pressure and they were perfect. Is this helpful?                   Jennifer  8 months ago   I made the recipe exactly as written and it was delicious! Over couscous it was superb. The lamb was tender after an hour, so I’m not sure why others are needing to cook it all day. Is this helpful?                   Amara  8 months ago   Loved this recipe, it got so many compliments and I wish I had more leftovers. I doubled the spices because I like more spice-forward flavor and added some spinach at the end for more veggies.  Chefs kiss! Is this helpful?            1       Nikole  8 months ago   It's below zero in Minnesota and I was looking for something warm that didn't require me to go to the store, so made a few adjustments.  Used a ceramic tagine and 1lb of lamb (only 2 people, used 1c broth).  Had an open jar of hot mango chutney in the fridge, so used that instead of the preserves.  Didn't have chickpeas on hand, so added some sweet potato.  Let simmer for about 3.5 hours.  Served over couscous with warm, crusty bread and a Russian River Valey Pinot Noir. Absolutely delicious. Is this helpful?                   Julie  8 months ago   Delicious flavors! I added some cubed eggplant and sweet potato ( had both on hand) which worked really well. May try dried apricots next. I agree that the recommended cooking time is not quite enough. Is this helpful?                   eric  9 months ago   Need to cook longer.  Eg 2 hours. Used apricots instead of jam.  Added a little tomato paste Is this helpful?            1       Kit  10 months ago   Served on top of leftover mashed potatoes- divine!! Is this helpful?                   Roberto  10 months ago   I spent time today trimming 2 lamb shoulders to make stew meat.  Note: the actual meat yield from a lamb shoulder will be 25-30%  less than the untrimmed shoulder weight.  I noticed that the shoulder contains a lot of connective tissue and fat.  There is no way this lamb will be tender in less than 5-6 hours simmering.  If you use leaner meat from the leg or loin, you'll have a nice tagine in the time allotted in this recipe, but shoulder?  Nope. Is this helpful?                   Pu  11 months ago   Added preserved lemon for a nice flavor bomb punch. Is this helpful?            1       Jgmc  11 months ago   Great flavors in the sauce - sweet no tabgy.  The lamb was bland and did not absorb any of the yummy sauce, so I am a bit on the fence Is this helpful?                   Nora in Oakland, CA  1 year ago   I cheated with a couple of tablespoons of Vik's Madras Curry Paste instead of the spices and apricots but, man oh man, was this delicious!  Also, I can only afford local lamb when it's leftover bone-in pieces.  I just cook till the meat falls off, then toss the bones.  Sooo good! Is this helpful?                   Maudie  1 year ago   Followed notes on cooking it in the Instapot. 45 minutes with unsoaked chickpeas was too little; added 15 and that was too much. Meat was shredded, but the chickpeas were done. Skipped the apricot jam and added diced apricots, raisins, and a handful of chopped Swiss chard at the end and simmered. Added parsley.  Yum. Is this helpful?                   Penny  1 year ago   Made as directed, except skipped the cinnamon butter at the end and added 3/4 c dried chickpeas. Way too sweet with the quantity of apricots listed. Also too much cinnamon. Would not make again. Is this helpful?                    Private notes are only visible to you.     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