This delicious dish is neither difficult, nor requires countless hours in the kitchen. But the result is excellent. I always have a reservation when I cook food that has dried fruits or raisins in it, because I’m afraid it might turn out too sweet. In this case, however, the sweetness of the dates and apricots compensates for the spices and the spicy taste of the lamb, giving you a dreamy dish.

Persian tagine with lamb

Galatia Pamboridis
This delicious dish is neither difficult nor requires countless hours in the kitchen. The result is a very tasty and fragrant dish. It is even better the next day. Don't skip the marinating if you can help it, but even if you don't have time, the end result is absolutely delicious.
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Marinating Time 1 day
Course Main Courses
Servings 8


  • Clay pot with lid or braising pot


  • 1 kg lamb cubed, boneless (shoulder)
  • ½ tsp cinnamon
  • ½ tsp turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp black pepper
  • ½ tsp ground ginger

For the tagine

  • 4-5 Tbsp olive oil
  • 3 large onions sliced
  • 4 cloves garlic chopped
  • 1 kg potatoes peeled and cut into cubes about 3 cm, or if in season, use baby potatoes cut in half
  • 6 dried dates sliced
  • 10 dried apricots sliced
  • 3 tsp raisins
  • 1/4 tsp saffron threads
  • 2 bay leaves
  • 2 cups chicken stock


  • Place the lamb in a large bowl. Mix all the spices together in another bowl. Sprinkle the spice mixture over the lamb, rubbing well with our hands to get it all over. Add salt and mix. Let the lamb marinate for at least 2 hours, or better the day before.
  • Heat the olive oil over high heat in a large saucepan. Fry the lamb in batches until it takes color. Remove it from the pot and set it aside. In the same pot, fry the onions with the garlic, adding a little salt, on medium heat, until they soften and take on a little color.
  • Prepare the tagine for baking. In a clay pot or deep oven pot, spread the potatoes. Sprinkle with a little salt and pepper. Place the lamb, dates, golden apples, raisins, saffron and 2 bay leaves on top. Mix saffron threads with the broth. Pour over the lamb. Spread the sautéed onions and garlic on top. Cover the pot tightly with the lid or double foil. Bake at 160° C for 2 ½ hours. Serve with basmati rice or Tah dig (persian rice).
Collections Easter, Sundays

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