Moroccan Lamb Tangine

California Raisin Marketing Board
  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 130 mins


1pound lamb (leg or shoulder), cut in 1-inch cubes
3/4teaspoon salt, to taste
3/8teaspoon pepper, to taste
1tablespoon ground cumin seed
1tablespoon cracked coriander seed
1tablespoon olive oil
5cloves garlic, smashed
1medium carrot, diced
1/2tablespoon curry powder
1-- tomato, skin and seeds removed and chopped
2tablespoons tomato paste
1medium onion, cut in large squares
1-1/2tablespoon brown sugar
2-- bay leaves
1-- cinnamon stick
2-1/2cup chicken stock
1/4cup lamb stock
3/4cup California raisins, rehydrated


  1. Season lamb with salt and pepper, one-half the cumin and one-half the coriander. Meanwhile, heat large skillet with olive oil until smoking. Carefully add lamb and sear evenly until golden; drain and reserve. To the pan, add garlic, onions, carrots, remaining cumin, coriander and curry. Cook until fragrant.
  2. Then add tomatoes, paste, brown sugar, bay leaves, cinnamon, chicken and lamb stock. Transfer everything into a large pot and bring to a simmer. While simmering adjust the salt, pepper and brown sugar to taste.
  3. Add the lamb, cover tightly and place in preheated 300F oven. Cook slowly until lamb is tender, about 2 hours. Serve hot with steamed couscous and California raisins.

Recipe by Chef Wolfgang Puck.


Nutritional Info *per serving

  • Calories 220
  • Glycemic Load 9.08
  • Fat 5g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2g
  • Cholesterol 50mg
  • Sodium 510mg
  • Potassium 640mg
  • Carbohydrate 26g
  • Fiber 2g
  • Sugars 17g
  • Protein 20g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 10%
  • Calcium 6%
  • Iron 20%