Moroccan-Spiced Lamb Chops in a Tajine

Ingredients

• 4 (about 2.5 cm thick; 680 g total)lamb chops
• 4 clovesgarlic, minced
• 2 teaspoons (5 g)ground cumin
• 2 teaspoons (5 g)ground coriander
• 1 teaspoon (2 g)ground cinnamon
• 1 teaspoon (2 g)paprika
• 1/2 teaspoon (1 g), optionalcayenne pepper
• 1 teaspoon (5 g)salt
• 2 tablespoons (30 ml)olive oil
• 30 mllemon juice (juice of 1 lemon)
• 1 mediumonion, sliced
• 2 mediumcarrots, sliced
• 1red pepper, sliced
• 240 mlvegetable or chicken stock
• 75 gdried apricots or prunes, chopped
• 1 can (425 g), drained and rinsedchickpeas
• To garnishfresh coriander

Instructions

1. 1

   Marinate the lamb

   In a bowl, mix the garlic, spices, olive oil, lemon juice and salt. Add the lamb chops and turn to coat them evenly. Cover and marinate for at least 1 hour.

2. 2

   Soften the onion

   Warm the tajine over medium heat. Add the sliced onion and sauté until soft and translucent.

3. 3

   Layer the ingredients

   Arrange the marinated lamb chops on the onions. Place the carrots and red pepper around the lamb, then scatter the dried fruit and chickpeas over the top.

4. 4

   Add stock and simmer

   Pour the vegetable or chicken stock over the ingredients. Cover the tajine and simmer over low heat for 1 hour.

5. 5

   Check the lamb

   Cook until the lamb is tender and its internal temperature reaches 63°C. If the sauce is too thin, remove the lid for the final 15 minutes to reduce it.

6. 6

   Garnish and serve

   Finish with fresh coriander before serving.

What is a Moroccan tajine?

A tajine is both a North African cooking vessel and the slow-cooked dish made in it. Its covered shape helps ingredients simmer together, building a fragrant sauce as they cook.

This version pairs lamb and chickpeas with warming spices, vegetables and dried fruit. The balance of savoury, sweet and gently sharp flavours makes it well suited to serving straight from the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 28g protein, 18g carbs, 20g fat.

The chickpeas, vegetables and dried fruit contribute carbohydrates, while the lamb provides much of the protein and fat; olive oil adds more fat. Serve a chop with the chickpea mixture and balance the plate with extra vegetables or a modest portion of couscous.

Build flavour in the marinade

Spice blend: cumin, coriander, cinnamon and paprika season the lamb, while optional cayenne adds heat. Garlic, lemon and olive oil help make the mixture into a coating that clings to the chops.

Marinating time: leave the covered lamb for at least 1 hour, as directed. Turn the chops in the bowl so the seasoning reaches all sides.

Layer the tajine carefully

Onion base: sauté the onion until soft and translucent before adding the lamb. This gives the chops a bed to sit on as the dish simmers.

Vegetables and extras: arrange the carrots and red pepper around the chops, then scatter over the chickpeas and chopped dried fruit. Pour the stock over the ingredients before covering the pot.

Cook gently and check doneness

Low simmer: cook covered over low heat for 1 hour, following the recipe's timing. A gentle simmer keeps the ingredients cooking in the stock rather than boiling rapidly.

Lamb check: tenderness is the recipe's cue, with an internal temperature of 63°C also specified. If the sauce looks too thin, remove the lid for the final 15 minutes so it can reduce.

A balance of sweet and savoury

Dried fruit: chopped apricots or prunes add sweetness alongside the earthy chickpeas and savoury lamb. Either option works in the recipe.

Finish: fresh coriander adds a fragrant note just before serving. Add it at the end so it remains fresh rather than cooking into the sauce.

What to serve alongside

A simple grain such as couscous or rice can soak up the spiced sauce, while bread is useful for scooping it up. For a lighter plate, add a crisp salad or extra cooked vegetables.

Serve the chops with some of the chickpeas, vegetables and sauce in each portion so the sweet and savoury elements are spread across the plate.

Recipe notes & tips

• Marinate the lamb for at least 1 hour, as the recipe specifies.
• Slice the onion, carrots and pepper before starting so they are ready to layer.
• Keep the heat low while the covered tajine simmers.
• Use either vegetable or chicken stock, as listed.
• Check the lamb with a meat thermometer and look for tenderness.
• If the sauce is too thin, uncover the tajine for the final 15 minutes.

Variations

• Choose prunes: use chopped prunes instead of apricots for the dried fruit.
• Use chicken stock: swap in chicken stock for vegetable stock, or the other way round.
• Adjust the heat: leave out the optional cayenne for a milder dish.
• Serve with couscous: add couscous alongside to catch the sauce.
• Add a fresh side: pair the tajine with a crisp salad for contrast.

Common mistakes to avoid

• Skipping the marinade: leave the lamb covered for at least 1 hour so it can take on the seasoning.
• Cooking over high heat: keep the tajine at a low simmer for the specified hour.
• Adding the onion raw: sauté it until soft and translucent before layering in the lamb.
• Pouring in too little stock: use the stated 240 ml to simmer the ingredients.
• Leaving a thin sauce as it is: remove the lid for the last 15 minutes if it needs to reduce.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a covered pan until piping hot, adding a splash of stock or water if the sauce has thickened.

Frequently asked questions