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Lamb and pumpkin tagine

Lamb and pumpkin tagine

Experience the warm, aromatic flavors of this lamb and pumpkin tagine, a slow-cooked Moroccan-inspired dish combining tender lamb, sweet pumpkin, golden raisins, fresh ginger, coriander, and a fragrant blend of turmeric, cumin, cinnamon, and honey. Simmered gently for rich, melt-in-the-mouth texture, this comforting tagine is perfect for cozy family meals and pairs beautifully with fluffy couscous. A hearty, spice-kissed dish that brings true North African warmth to your table.

Prep Icon
Prep
10 min
Bake
2 hrs 30 min
Total
12 min
Serving Icon
Serving
6 people
Recipe Type
Meat
Recipe Main Image

Ingredients

1.5 kg boneless lamb shoulder
600 g pumpkin
1 tsp turmeric powder
½ t sp ground cumin
1 medium onion
120 g golden raisins
60 g butter
50 g fresh ginger
20 coriander sprigs
2 tbsp honey
½ tsp ground cinnamon
Salt, pepper

Instructions

  1. Cut the lamb and pumpkin in 4-5 cm cubes.
  2. Peel and slice thinly the onion. Chop the ginger.
  3. Put the meat in the pan.
  4. Add the onion and half of coriander.
  5. Pour 20 cl of water.
  6. Add the butter, honey, ginger, cinnamon, turmeric, cumin, salt and pepper.
  7. Cover the pan and simmer on low heat for 2h.
  8. Add the pumpkin and raisins. Cook for 30 min.
  9. Before serving, sprinkle with remaining chopped coriander.

Tips

Serve with couscous semolina.

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