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Lamb Tagine


  • olive oil
  • large onion, diced
  • potatoes, peeled and sliced into 1/2" pieces
  • carrots, peeled and cut into 1" pieces
  • garlic cloves, peeled, roughly chopped
  • turnips, peeled and cut into 1" pieces
  • lamb shoulder chops
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp cayenne pepper

Temperature: 295 ° F


In a large pan, sauté the onions and garlic until slightly browned and translucent. Transfer to the Emile Henry Tagine. To the pan add a little more oil and then the turnips, carrots and potatoes. Sauté for about 5 minutes. Sprinkle with salt and transfer to tagine. Mix together with onions and garlic. Brown chops in the pan....3-5 minutes a side. Place the chops on top of the vegetables in the tagine. Mix the spices together with one half cup of water and pour over the chops. Put the lid on the tagine and place in the oven at 295 degrees F for 4 -5 hours or until the chops are tender and fall off the bone. Half way through you may want to mix the lamb around with the vegetables. Serve over rice or any grain of choice. Enjoy

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