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Lamb tagine with Ras el Hanout-scented figs


Serves 6

For the Figs : 500 g. dried figs, 30 g de butter, 2 teaspoons ground cinnamon, 2 teaspoons ras el hanout, 1/2 teaspoon salt, 2 tablespoons honey.
For the Lamb: 1.8 kg lamb shoulder, 2 medium onions, 4 cloves garlic, 1 bunch fresh coriander/cilantro, 4 tablespoons olive oil, 2 teaspoons ras el hanout, 1 teaspoon salt, 250 ml. water.
To finish the dish: 100 g. butter, 50 g. sesame seeds, handful of walnuts.


Rinse the figs, place in a medium bowl, cover with cold water, and let plump 2 hours. Drain, and set aside. Cut the lamb shoulder into chunks, and place in a large Dutch oven. Peel and dice the onions. Peel and crush the garlic cloves with a mortar and pestle, then add both to the lamb. Rinse and dry the coriander/cilantro, then chop the leaves, and add to the lamb along with the olive oil. Sprinkle the ras el hanout and salt over the lamb, pour in the water, then simmer the tagine over medium-low heat for 45 minutes, stirring from time. The lamb should be fork-tender.

Meanwhile, melt the 30 g. butter for the figs in a skillet. Add the figs, the ras el hanout, the cinnamon, and the salt, and sauté the figs until just golden. Stir in the honey, and simmer over low heat 7 minutes.

To finish the dish: Remove the lamb pieces from the Dutch oven, and keep the pan juices warm. Heat the butter in a skillet over medium heat. Add the lamb pieces, and sauté 5 to 7 minutes, or until browned on all sides. Transfer the lamb to a serving dish, then drizzle with the pan juices. Garnish with the ras el hanout-scented figs, the walnuts and the sesame seeds

Further Information

Fatema Hal's recipe