Mutton Tagine

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 3:40 h
  • Ready In : 4:000 h

The recipe

A tagine is a North African Berber dish named after the earthenware pot in which it is cooked. The method of cooking involves cooking meat, fish, beans or vegetables in a gravy in a clay dish over a heat source, traditionally hot charcoal, and covered by a cone-shaped lid with a hole in the top which allows steam to pass out and some condensation to return back to the dish.  It is a slow method of cooking which can be substituted by using a tagine on a gas or electric stove top on top a diffuser (a circular piece of aluminium mesh between the tagine and the heat source) or cooking slowly in a casserole dish in an oven or a large saucepan on a stove top.

This Mutton Tagine really benefits from slow, long cooking and is delicious served with couscous and harissa, a hot chilli paste. The spice mix used is called Ras al hanut. It enhances the flavour, giving it a real North African taste.


  • 2-3 tbsp olive oil
  • 150g red onion, chopped
  • 15g ginger, finely chopped
  • 2 cloves garlic, crushed and chopped
  • 500g diced mutton (goat or sheep)
  • 4 tsp Ras al hanut spice mix
  • 400g tomatoes, chopped
  • 2 tbsp honey
  • 100ml water
  • 70g apricots (dried and partially rehydrated), halved
  • 250g white potatoes, cut into small chunks
  • 250g cooked chickpeas (start with approx. 125g dried)
  • ½ tsp salt (or to taste)


Step 1

Heat the olive oil on a medium heat in a tagine, or a saucepan, and fry the onion, ginger, garlic and meat for 5-10 minutes until the meat has browned, stirring occasionally.

Step 2

Add the spice mix and tomatoes and cook for a couple of minutes while stirring.

Step 3

Add the honey, water, apricots, potatoes and cooked chickpeas, salt to taste and simmer on a low heat for about 3 hours, until the meat is tender. Serve hot.

Recipe Type: Ingredients:
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