Moroccan Lamb Tagine And Red Wine

We’re in the middle of winter and nothing will warm you up like a glass of red wine and this Moroccan lamb.


  • 1 tsp turmeric
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • 1 tbsp plain flour
  • 300g diced lamb (shoulder is perfect)
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp cinnamon
  • 1 tbsp grated ginger
  • 1 tbsp tomato puree
  • 1 tsp coriander seeds, crushed
  • 1 handful cherry tomatoes or 2-3 tomatoes, chopped
  • 8 dried apricots
  • 1 tbsp raisins or sultanas
  • olive oil
  • salt and pepper


  1. Preheat your oven to 160°C/320°F/Gas 3. Place a frying pan on a medium heat. If you’ve got a casserole dish you can use on the hob and in the oven, that’s ideal!
  2. Mix the turmeric, paprika, cayenne pepper and flour together in a bowl. Chuck in the lamb and give it a good coating. Add a little olive oil to your frying pan, dust the excess flour from the lamb, and place in the pan. Brown on all sides, then remove and set aside.
  3. Add the onion, garlic and cinnamon to the pan and fry for a couple of minutes. Add the rest of the ingredients, including the lamb, and cook until nice and hot.
  4. Transfer everything to your tagine, or casserole dish, and pour in enough boiling water to almost cover everything. Season with salt and pepper, carefully mix, before placing in the oven for 2 hours. Check after 1 hour and give it a little stir.
  5. Serve with something simple, like couscous with fresh coriander and a squeeze of lemon juice.