Moroccan Lamb Tagine with Carrots and Raisins

Name: Moroccan Lamb Tagine with Carrots and Raisins
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 4 to 6 servings
Cuisine: Moroccan-inspired
Ingredients: 600 g boneless lamb shoulder, cut into 3-cm cubes; 2 tbsp olive oil; 2 whole medium onions, thinly sliced; 3 whole medium carrots, cut into thick rounds; 80 g raisins; 3 whole garlic cloves, sliced; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 500 ml chicken or lamb stock; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp chopped cilantro; 2 tbsp chopped parsley

Tender lamb with carrots and raisins braised with cumin, coriander, turmeric and herbs.

By Hez ArslanUpdated October 2, 2026

Total 2 hr 10 minMakes 4 to 6 servings

Jump to Recipe

This Moroccan-inspired lamb tagine combines lamb, carrots, raisins, herbs and warm spices in a slow-cooked broth. The source says “one bunch” of raisins, so this version uses a measured handful and adds the carrots after the lamb has begun to tenderize. A tagine or heavy covered pot both work; keep the heat low and check the liquid during cooking. Serve when the lamb is fork-tender and the sauce has reduced slightly. Toss lamb with turmeric, cumin, coriander, salt and pepper. Heat oil in a tagine or heavy Dutch oven over medium heat. Brown lamb in batches and set aside. Add onions and garlic; cook 4 minutes. Return lamb and add stock. Cover and simmer gently 60 minutes.

Moroccan Lamb Tagine with Carrots and Raisins

How to tell when it is ready

Taste, adjust seasoning and scatter cilantro and parsley over the tagine.

Tips

Toss lamb with turmeric, cumin, coriander, salt and pepper.
Heat oil in a tagine or heavy Dutch oven over medium heat.
Add onions and garlic.
Stir in carrots and raisins.

Troubleshooting

If lamb is tough, continue simmering covered in 15-minute increments.
If sauce is thin, uncover near the end and simmer gently.

Substitutions

Use beef chuck instead of lamb, increasing simmer time as needed.
Use vegetable stock for a different flavour profile.

Variations

Add a cinnamon stick during braising.
Stir in chickpeas with the carrots.

Serving suggestions

Serve with couscous or flatbread.
Add lemon wedges at the table.
Offer plain yogurt alongside.
Scatter extra herbs over each bowl.

Make ahead

Measure and prepare the ingredients ahead. Follow the storage guidance after cooking: Refrigerate within 2 hours for up to 3 days, or freeze up to 2 months.

Storage

Refrigerate within 2 hours for up to 3 days, or freeze up to 2 months.

Food safety

Cook lamb until tender and reheat leftovers to 74°C (165°F).

Frequently asked questions

Can I cook tagine without a tagine pot?

Yes. Use a heavy Dutch oven or another lidded pot that holds a gentle simmer.

How should I store moroccan lamb tagine with carrots and raisins?

Refrigerate within 2 hours for up to 3 days, or freeze up to 2 months.

Serve with couscous or flatbread. Refrigerate within 2 hours for up to 3 days, or freeze up to 2 months.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Moroccan Lamb Tagine with Carrots and Raisins