Moroccan Lamb Tagine

Moroccan Lamb Tagine


Preparation time

10 mins

Cooking time

1 hour 45 minutes





 With Boom's Mellow Moroccan Tagine Kit

Mellow Moroccan Tagine Kit Boom Kitchen

Skip ahead to "Prep for the Tagine".
Go to Boom's Shop to pick up this kit.

Without Boom's Mellow Moroccan Tagine Kit

If you don't have our kit you will need to prepare the following:

  • Whole spices
    • about a thumb length of cinnamon stick or cassia bark
    • a bay leaf
    • star anise
    • 2 cloves 
  • Moroccan spice mix - 3tsps. Ours contains a blend of:
    • Paprika
    • Coriander
    • Ginger
    • Turmeric
    • Black pepper
    • Cinnamon
    • Cumin
    • Chilli powder
  • Moroccan base gravy - ours is based on a reduction of onions, celery, garlic and more of the spices names above. 

Prep for the Tagine

  • 3 tbsp of olive oil
  • 400g cubed lamb (if you go to your butcher off the shoulder is lovely)
  • 400g tin chopped tomatoes
  • An onion
  • 2 garlic cloves
  • Handful of dried apricots
  • 1/2 a tsp salt
  • Squeeze of honey
  • Something to serve it with (couscous/flatbreads)
Tips: When picking your Aubergine go for a firm one - you don't want a spongy one. 


1. Pour yourself a mint tea and cube 400g of lamb

2. Add 2 tbsp olive oil to a deep pan on a medium heat.

Tip: throw in your cinnamon stick or cassia bark a little early and when you start to see tiny bubbles forming around the edge (of the the cinnamon stick) you know your oil is up to temperature and ready for the other whole spices.

3. Add 1 chopped onion & Boom Whole Spices and fry for 3-4 minutes until the onions have softened.

4. Add 2 crushed garlic cloves and Boom Spice Mix and fry for 30 seconds.

Tip: make a little well in your onions so that your garlic and spice mix reach the heat of your pan. Make sure your spices and garlic fry a little in the oil but don't burn - you only extract flavours from spices when they are heated in fat/oil. If your sense of smell is okay you should be able to smell the aromas (sometimes a bit of wafting is needed). Once you can smell the aromas you're good to carry on. What you don't want to do is slop a tin of tomatoes over your spices before you've unlocked their flavours.

5. Add the tinned tomatoes.

6. Add Boom Moroccan Base mix, 100ml of water, 1tsp of salt and give it a good stir.

7. Cover and simmer for 10 minutes.

8. Add 1tbsp honey and a handful of chopped dried apricots.

9. Add cubed lamb and cook for a further 1.5 hours on minimum heat with the lid on.

10. Serve with couscous or flatbreads. Boom. 💥

Tip: If you choose to serve with couscous we like to add at least a tsp of mint sauce through ours. 


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Nutrition and allergy advice for Mellow Moroccan Curry Kit

All natural, gluten free, vegan friendly, zero sugar & salt (added to taste by the curry curator). MSG free, preservative free and no artificial colouring.

NUTRITION Per 100g Per 1/4 pack
ENERGY (kcal) 364 18.2
FAT 7.3 0.4
of which saturates 0 0
of which sugars 0.3 1.4
FIBRE 19.1 1
PROTIEN 10.1 0.5
SALT 1.97 0.1

Ingredients for Boom Mellow Moroccan Tagine Kit

Boom Spice Mix: Paprika, coriander, ginger, tumeric, black pepper, cinnamon, cumin, chilli powder

Boom Whole Spices: Cinnamon, bay leaves, star anise, clove

Boom Base: Potato starch, rice flour, yeast extract, onion powder, spices, celery extract, garlic powder


Made in a factory that handles nuts.