Moroccan Lamb Tangine

  • Yield 6 servings
  • Prep 20 mins
  • Cook 130 mins

A Moroccan slow cooker or tangine cooks raisin-seasoned lamb to perfection.

California Raisin Marketing Board


1 pound lamb (leg or shoulder), cut in 1-inch cubes
3/4 teaspoon salt, to taste
3/8 teaspoon pepper, to taste
1 tablespoon ground cumin seed
1 tablespoon cracked coriander seed
1 tablespoon olive oil
5 cloves garlic, smashed
1 medium carrot, diced
1/2 tablespoon curry powder
1 tomato, skin and seeds removed and chopped
2 tablespoons tomato paste
1 medium onion, cut in large squares
1-1/2 tablespoon brown sugar
2 bay leaves
1 cinnamon stick
2-1/2 cup chicken stock
1/4 cup lamb stock
3/4 cup California raisins, rehydrated


  1. Season lamb with salt and pepper, one-half the cumin and one-half the coriander. Meanwhile, heat large skillet with olive oil until smoking. Carefully add lamb and sear evenly until golden; drain and reserve. To the pan, add garlic, onions, carrots, remaining cumin, coriander and curry. Cook until fragrant.
  2. Then add tomatoes, paste, brown sugar, bay leaves, cinnamon, chicken and lamb stock. Transfer everything into a large pot and bring to a simmer. While simmering adjust the salt, pepper and brown sugar to taste.
  3. Add the lamb, cover tightly and place in preheated 300F oven. Cook slowly until lamb is tender, about 2 hours. Serve hot with steamed couscous and California raisins.

Recipe by Chef Wolfgang Puck, courtesy of the California Raisin Marketing Board



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