Tagine of lamb & merguez sausages

Tagine of lamb & merguez sausages

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(3 ratings)


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Cooking time

Cook: 4 hrs Prep 35 mins plus marinating

Skill level

Moderately easy


Serves 8

A famous Moroccan casserole named after the clay dish it's cooked in and containing strong, fragrant flavours

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

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For the chermoula marinade

  • 1 tbsp each ground cumin, paprika and turmeric
  • 1 tsp hot chilli powder
  • 2 large red onions, roughly chopped
  • 3 garlic cloves
  • thumb-sized piece ginger, roughly chopped
  • 200ml/ 7fl oz olive oil
  • 200ml/ 7fl oz lemon juice (about 4 lemons)
  • 1 tbsp honey
  • large handful flat-leaf parsley, roughly chopped
  • large handful coriander, roughly chopped

For the tagine

  • 6 lamb shanks or a 1kg/2lb 4oz piece lamb or mutton shoulder (if using shoulder ask the butcher to cut it into 10cm chunks on the bone)
  • 4 tbsp olive oil
  • 2 carrots, sliced
  • 2 red onions, sliced
  • 12 dried prunes
  • 1 tbsp honey
  • juice ½ lemon
  • 8 merguez sausages (optional)
  • 2 preserved lemons, homemade (see recipe below) or bought, pulp scooped out, rinsed and finely sliced
  • 2 mint sprigs, to serve
  • harissa, to serve (see recipe below)

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  1. For the marinade, roast the spices in a dry pan for a couple mins until fragrant. Put remaining marinade ingredients in a blender and process to a smooth paste, then add the roast spices and blend again to combine. Place the lamb in a large bowl and pour over the marinade. Leave in the paste overnight, or for at least 2 hrs to absorb all the flavours.
  2. Heat oven to 160C/140C fan/gas 3. In a large roasting tin, big enough to fit the meat in one single layer, heat the oil and place over a high heat on the hob. Remove the meat from the marinade, wiping off and reserving any excess, then brown shanks on all sides in the hot oil.
  3. Add remaining marinade to the dish along with the carrots, onions and prunes, then pour in 1 litre water. Cover the dish tightly with foil and cook in a low oven for 3½-4 hrs until the meat is tender and falling away from the bone. Add the honey, lemon juice and seasoning and keep warm.
  4. If using, fry the sausages until cooked through, then add to the tagine. Serve the meat in a large bowl with the sauce spooned over, then scatter with the preserved lemons and mint, and serve the harissa on the side.

Recipe from Good Food magazine, March 2012

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Mechef145's picture

One of the best lamp tagine I had till date, will do it again. I tried it over the weekend in my pure clay Tagine; it was amazing, soft, juicy and lovely flavor. My friends loved it. The food cooked in it tastes much better. The unique steam locker lid seal steam & water soluble nutrients inside to give you the best flavor and healthy too. I got mine from mecware.US, website dedicated to the art of clay cooking.

amandatrant's picture

Well, I used diced lamb neck on the bone instead of shanks. I marinated for 48 hours as a friend came round with some fresh fish and that took precedence. I cooked it for 2 hours on the first day then it got too late to eat so we had something else. Then I cooked it for another 2 hours as a friend came round and it would have been rude to carry on with dinner when they were there, so it was a bit over done by the end. But next time I will do it exactly the same... it was delicious!! I served with the recommended harissa, saffron yoghurt (mint, saffron, lemon juice, garlic and Total Greek yoghurt), couscous with cucumber and pomegranate seeds, AMAZING! (Oh and didn't do the sausages and forgot the lemon).

johnolliffe's picture
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Had this for dinner tonight,I used lamb leg steaks marinated over night.Well worth the effort. will make it again over xmas when all the kids are home. Oh served it with couscous.

june1712's picture

Will leave a comment once I've attempted this.