James Whelan Butchers: Beef/Lamb Tagine

Beef/Lamb TagineThis simplified version of a traditional Moroccan tagine and is ideal for either Lamb or Beef. The word Tagine refers to the heavy clay cooking pot unique to Morocco.

Beef/Lamb Tagine – Printer Friendly Download


  • 1 kg (2 lbs) diced round steak (beef) or diced lamb
  • 1 tablesp. ground ginger
  • 1 teasp. ground black pepper
  • 1 teasp. ground cinnamon
  • 1 tablesp. turmeric
  • 1½ tablesp. paprika
  • ½ teasp. chilli powder
  • 1-2 tablesp. olive oil
  • 2 large onions, diced
  • 3 cloves garlic, chopped
  • 100g (4 oz) dried apricots, chopped
  • 50g (2 oz) sultanas or raisins
  • 250ml (½ pt) tomato juice
  • 125ml (¼ pt) beef or lamb stock
  • 1 tablsp. honey
  • Juice of ½ lemon
  • Salt to taste

Serves 4

Topping: (optional)

Mix together:

  • 1-2 tablesp. fresh coriander, chopped
  • Grated rind of 1 lemon
  • 50g (2 oz) almonds, chopped
  • Salt and black pepper

To Cook

Set oven Gas Mark 4, 180ºC (350ºF).

Place the meat in a large bowl. Mix the spices together and coat the meat with the spices. Heat half the oil in a large pan and brown the onions well and place in a flameproof casserole, then brown the meat in the remaining hot oil (do this in batches to get the meat a good colour). Transfer to the casserole with the onions. Add all remaining ingredients. Stir well, bring to the boil. Place in the oven for approx. 1½ hours or until the meat is very tender. Sprinkle on the topping and serve with rice or cous cous.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

Leave a Comment