Moroccan Lamb Tagine with Carrots, Vegetables, and Olives

Moroccan tagine is one of the most iconic and flavorful dishes you can make. This Lamb Tagine with Carrots, Vegetables, and Olives 🥕🍖🫒 is packed with tender chunks of lamb, hearty vegetables, and a rich, aromatic sauce made from Moroccan spices. Slowly simmered in a tagine or a heavy-bottomed pot, the lamb becomes melt-in-your-mouth tender, and the veggies absorb all the spices, creating a meal that’s perfect for sharing. This traditional dish is ideal for cozy dinners and special occasions. The best part? It’s easier to make than you might think!

Caramel Pecan Cheesecake 🧀🍮🥜

Recipe by Mr Sam AI ChefCourse: MainCuisine: MoroccanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking/ Cooling Time

1

hour 

45

minutes

calories per serving

450

kcal

Ingredients

• For the Tagine:

• 1 ½ lbs lamb shoulder, cut into cubes

• 2 tablespoons olive oil 🫒

• 2 onions, finely chopped

• 3 garlic cloves, minced

• 2 large carrots, peeled and sliced 🥕

• 2 zucchinis, sliced

• 1 red bell pepper, chopped

• 1 cup green olives

• 1 cup vegetable or lamb broth

• 1 teaspoon ground cumin

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• 1 teaspoon turmeric

• 1 teaspoon paprika

• 1/2 teaspoon cayenne pepper (optional for heat)

• Salt and pepper, to taste

• Fresh cilantro, for garnish

• For Serving:

• Couscous or crusty bread

Directions

• Brown the Lamb: Heat olive oil in a large tagine or heavy pot over medium-high heat. Add the lamb pieces and brown them on all sides. Remove the lamb and set aside.
• Cook the Vegetables: In the same pot, add onions and garlic, sauté until soft and fragrant. Add the carrots, zucchini, and bell pepper. Cook for about 5 minutes.
• Add the Spices: Stir in cumin, ginger, cinnamon, turmeric, paprika, cayenne pepper (if using), and a pinch of salt and pepper. Let the spices bloom for about a minute.
• Simmer the Tagine: Return the lamb to the pot, add the olives, and pour in the broth. Bring to a simmer, cover the pot, and let it cook on low heat for about 1 ½ hours, or until the lamb is tender and the vegetables are soft.
• Serve: Garnish with fresh cilantro and serve hot with couscous or bread.

Notes

• If you don’t have a tagine, you can use a Dutch oven or heavy-bottomed pot.
• For extra richness, you can add a handful of dried apricots or prunes during the last 30 minutes of cooking.
• You can substitute lamb with beef or chicken for a different version of this dish.

This Moroccan Lamb Tagine with Carrots, Vegetables, and Olives is a hearty and flavorful dish that transports you straight to the vibrant streets of Morocco. Whether you’re making this for a special occasion or a comforting weeknight meal, the tender lamb and rich, spiced sauce will surely impress!