Lamb Tajine

The bold flavour of lamb can really stand up to a fair amount of spice as well as the brineyness of olives, salty preserved lemons and the sweetness of dried fruit. Having said that,the ingredients in this recipe are merely a guideline, feel free to improvise to your liking. The same cooking method can be carried out with most meats that take well to braising (one of our favourites was a heavily spiced cuttlefish variation). Adjust the vegetables, herbs, spices and additional seasonings to your liking – this technique isn’t only super easy but also super versatile! If you don’t have a tajine fear not, follow the recipe in the exact same way using your favourite pot or well covered casserole dish.


750g of lamb shoulder, leg or shank

1 medium sized onion, sliced

4 cloves of garlic, sliced

2 carrots, peeled and quartered

3 spring onions

2 tablespoons of dried apricots

2 tablespoons of black olives

1 preserved lemon, quartered

2 tablespoons of ras el hanout

Salt to taste