Slow Simmered Spiced Moroccan Lamb Tagine

The perfect weekend warmer meal - hearty 'melt in your mouth' slow cooked lamb dripping in herbs and spices, and balanced with sweet and tart flavours.
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  • Serves 6
  • 16 Ingredients
  • 20 Minutes Prep
  • 1 Hour 30 Minutes Cook
  • Medium
Nutrition per serve
  • Energy 2100kJ
  • Protein 29g
  • Fat (total) 17g
  • - Saturated Fat 5g
  • Carbohydrate (total) 53g
  • Fibre 8g
  • Sodium 130mg


2 tablespoons olive oil

1 red onion, chopped

2 clove garlic, chopped

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground cumin

1/2 teaspoon ground chilli

800g lamb shoulder, fat trimmed, diced – ask your butcher to do this

2 tablespoons tomato paste

400g sweet potato, peeled and chopped – cut into 3cm pieces

8 pitted dates, sliced

2 parsnips, peeled and cut into 1cm dice – 300g

2 zucchini, cut into 1cm dice

1 red capsicum, cut into 1cm dice

1 1/2 cups couscous

zest of 1 lemon

2 tablespoons chopped flat leaf parsley, roughly chopped


  1. Preheat oven to 200°C. Heat half the oil in a 6 litre heat proof casserole dish on top of the stove. Add the lamb in batches and cook until browned. Remove and set aside.
  2. Add half the remaining oil to the pan with the onion and garlic and cook over a medium heat for 5 minutes, or until the onion is soft and golden. Add the spices and cook for 1 minute or until fragrant.
  3. Return the lamb to the pan, with the tomato paste and 3 cups (750ml) water and stir to combine. Cover and transfer to the oven, cook for 1 hour.
  4. Add the sweet potato and dates and cook or 30 – 40 minutes longer or until the lamb is tender and the sweet potato is soft. Fold through half the chopped parsley.
  5. Put the parsnips, zucchini and red capsicum onto a baking tray, drizzle with the remaining oil and cook for 15 – 20 minutes or until soft.
  6. Just before serving, put the couscous, lemon zest into a bowl, cover with 2 cups (500ml) boiling water, set aside until all of the water has been absorbed. Flake the grains with a fork to separate then fold the roasted vegetables.
  7. Serve the lamb tagine with the roased vegetable couscous, sprinkle with the chopped parsley.

Dietitian Notes / Recipe Tips

Tips for safe food shopping

  • Shop for non-perishable food first (eg canned & dry foods).
  • Shop last for cold food and hot food.
  • Keep hot food separate from frozen and chilled products in your shopping trolley and car.
  • Place chilled and frozen food together on the conveyor belt to encourage the checkout operator to pack these items together.
  • Put raw meats into separate plastic bags before placing them into the trolley to prevent meat juices from leaking into other products.
  • If you have to travel for over 30 minutes, place your chilled and frozen food into an insulated cooler for the trip home, and avoid buying hot food.
  • When you arrive home, immediately pack chilled, frozen and hot cooked food into the refrigerator or freezer.

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Provider Acknowledgement

Recipe and image reproduced with permission from

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