Lamb and Carrot Tagine

It’s time for a tagine again! As soon as the weather starts cooling off a bit, I feel the need for a comforting, all-in-one-pot tagine—the salad dinners simply don’t cut it anymore and I find myself craving more flavor, more substance. This particular one is very flavorful and often made by combining carrots with peas, which makes it pure eye candy. Use lamb, veal or beef to make this tagine. I used lamb in mine.


For other tagine recipes, click below:
Meatball Tagine with Onions and Raisins
Shrimp and Mushroom Tagine
Beef Tagine with Fall Vegetables
Chicken Tagine with Preserved Lemons and Olives

P.S. Check out the post I wrote for

Carrot Tagine Recipe

3 to 4 servings

1 pound stew meat
4 medium carrots, sliced lengthwise and cut into bite-sized cubes
1 medium yellow onion, minced
3 garlic cloves, minced
Juice of half a lemon
¼ cup olive oil
Sea salt and freshly ground pepper
1 teaspoon ground cumin
½ teaspoon ground ginger
¼ teaspoon ground turmeric

1 1/2 cups water

Place all of the ingredients in a large mixing bowl. Stir the ingredients to combine the flavors. Transfer the ingredients to the base of a tagine, placing the meat on the bottom and the carrots on top. Sauté the contents of the tagine over medium heat for 5 to 7 minutes. Add water , lower the heat to low and cover with the tagine lid. Cook the stew for about 3 hours, checking occasionally and adding water if necessary.

Alternatively, use a slow cooker.


11 Responses to “Lamb and Carrot Tagine”

  1. 1

    Barbara — 11/22/2010 @ 7:00 pm

    I'm loving those flavors, Nisrine. I've never made a tangine, but had a wonderful one last summer when we were away. I really should try this!

  2. 2

    Caffettiera — 11/22/2010 @ 10:47 pm

    I love tagine flavours and the containers look beautiful as well. I'd love to buy one but I am not sure they will work with my induction stove… Do you know if tagine support all kind of stoves? Thanks!

  3. 3

    Jennifurla — 11/22/2010 @ 10:55 pm

    this looks so good, I am drooling over here.

  4. 4

    Kimberly Peterson — 11/22/2010 @ 11:07 pm

    This looks incredible! I know I'm getting a tagine for Christmas this year, so I'm already on the lookout for exciting tagine recipes. Thanks for sharing :)

  5. 5

    Joudie's Mood Food — 11/22/2010 @ 11:12 pm

    Nisreen this dish look so gorgeous and the flavours seem to be intense. I love food from our part of the world! It is one to make!

  6. 6

    Nisrine Merzouki — 11/23/2010 @ 1:37 am

    Caffetiera–clay pots are not the ideal cookware to use on an induction stove unless you buy an expensive tagine like Emile Henry. You can try cooking your tagine in the oven instead.

  7. 7

    Bridgett — 11/23/2010 @ 2:45 am

    I've always wanted to make a tagine and this looks like a delicious way to start. Thank you for sharing this one.

  8. 8

    La Table De Nana — 11/23/2010 @ 2:29 pm

    Nisrine..your photos are all mouth watering~
    Love Tagine dishes..

  9. 9

    Carolyn Jung — 11/24/2010 @ 1:13 am

    A Moroccan lamb stew is so welcome in the winter. It really warms you up and it tastes so wonderful. I can smell the fragrant spices from here. ;)

  10. 10

    Trix — 11/24/2010 @ 1:31 pm

    I will definitely have to try this recipe, now that I have a tagine! The colors are great. (And thanks so much for your sweet compliment regarding mine!)

  11. 11

    Anne Marie — 11/24/2010 @ 8:16 pm

    Looks yummy! I'd love to have a Tagine and make this on charcoal.

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