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Moroccan Lamb Tagine
From Osso Good

Serving Size: 4-6|Cook Time: 3 hrs.



  1. Preheat oven to 325 degrees F. Pat lamb dry with paper towel and season with salt and pepper. Heat 1 Tbsp oil in dutch oven over medium high heat. Sear lamb on all sides to line bottom of dutch oven; transfer to bowl. Repeat with 1 Tbsp oil and remaining lamb.
  2. Add remaining 1 Tbsp oil to dutch oven. Add onions, lemon zest strips, and 1/4 tsp salt. Cook until onions are softened, stirring often. Stir in minced garlic, paprika, cumin, ginger, coriander, cinnamon, and cayenne and cook until fragrant; about 1 minute. Stir in flour and cook for 1 minute; stirring until completely mixed.
  3. Slowly stir in Osso Good Chicken Bone Broth, scraping sides of dish until completely dissolved. Stir in honey, browned lamb and any juices in its bowl. Bring to a simmer. Cover, transfer pot to oven. Cook for 1 hour.
  4. Stir in carrots and continue to cook in oven, covered, until lamb is tender, 1 to 1 1/2 hours longer.
  5. Remove tagine from oven and discard lemon zest strips. Stir in olives and apricots, cover, and let stand off heat for 5 minutes. Stir in cilantro, lemon zest and juice, and garlic paste. Season with salt and pepper to taste. Enjoy!

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