Lamb Tagine with Rice


The two classics flavours of a Moroccan Tagine is lamb and dates.  This dish is served with  rice to soak up the delicious flavours of the tagine.


500g diced lamb

400g canned chickpeas

2 cups chicken stock

1 onion chopped

2 cloves garlic

2 tbsp. olive oil

2 tsp cumin

2 tsp paprika

6-8 dates chapped without seeds



Heat one tablespoon of oil in a pan.  Add the lamb and cok until it’s seared. Set aside.

In the same pan heat the remaining  oil, Add the chopped onion and cook for 5 minutes or until soft.

Add the garlic and spices.  Cook for a few seconds or until fragrance.

Add the lamb, dates and chicken stock to the pan and bring it to boil.  Once it’s boiled simmer for 20-30 minutes or until meat is properly cooked.

Serve with rice.



This dish serves 4-6.

You can substitute the lamb for chicken.

Don’t forget to drain the canned  chickpeas and rinse it in cold water to remove the salt contents.

Try these dishes

Moroccan Cauliflower Rice and Lamb Curry

Moroccan Eggs