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.

Lamb and Carrot Tagine

Carrot Tagine Recipe

Servings: 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.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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