Scotch Lamb Moroccan Tagine

  • prep 10 mins
  • 1 hr
  • serves 4


  • Glug of honey
  • Dried apricots
  • 2 Onions
  • Ginger
  • Lime wedge
  • 3 garlic cloves
  • Sprig of mint
  • Sprig of coriander
  • 2tsp tomato puree
  • 2tsp cumin
  • 2tsp turmeric
  • 1kg Scotch Lamb shoulder
  • 2 tinned tomatoes
  • 2tsp cinnamon

Preparation method

This Scotch Lamb Tagine is a fantastic way to impress your dinner guest with some delicious North African flavours.  It’s great with cous cous and natural yoghurt on the side and maybe even a wedge of lime and some fresh coriander and mint to liven things up.

1. Start by adding a splash of olive oil, onions, garlic, ginger and spices to an ovenproof casserole dish on a medium heat and season.

2. Add the diced lamb and stir in the tomato puree, the chopped tomatoes and the honey.

3. Bring it to a simmer, pop the lid on and place it in an oven at 160° for 1-2 hours until the lamb is perfectly cooked and tender.  One tip here is to remove the lid half way through so that the juices start to reduce and really intensify in flavour.

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