Moroccan · Main course
Atlas Shepherd's Lamb and Vegetable Tagine
A rustic High Atlas tagine as shepherds and mountain families make it — lamb slow-cooked with whatever the land gives: potatoes, carrots, onions and turnips, spiced simply with cumin, ginger and saffron and enriched with a knob of smen. Honest, hearty mountain food built for cold nights, cooked long over a low fire.
- Prep
- 25 min
- Cook
- 100 min
- Total
- 125 min
- Serves
- 5
- Level
- Medium
Ingredients
- 800 g lamb shoulder or neck, in chunks
- 3 potatoes and 3 carrots, in chunks
- 2 turnips, in wedges
- 2 onions, sliced
- 1 tbsp smen (or butter)
- 1 tsp cumin, 1 tsp ginger, generous pinch saffron
- 1 small bunch coriander and parsley
- 3 tbsp olive oil, salt, black pepper
Method
- 1
Brown and spice
Brown the lamb in oil, add the onion and soften, then stir in the cumin, ginger, saffron, smen, salt and pepper.
- 2
Braise the meat
Add a herb bundle and enough water to come halfway up, cover and simmer gently 1 hour until the lamb is nearly tender.
- 3
Add the vegetables
Add the carrots and turnips, then the potatoes, arranging them over the meat, and cook 35–40 minutes until everything is tender.
- 4
Finish
Check the seasoning, scatter with fresh herbs and serve straight from the tagine with bread.
Chef's tips
- Layer the vegetables by cooking time — root vegetables first, softer ones on top.
- A little smen gives that unmistakable aged, savoury depth of true mountain cooking.
Frequently asked questions
What makes it a shepherd's tagine?
Its simplicity — lamb and whatever hardy vegetables are to hand, spiced modestly, cooked long over a low fire in the mountains.
Can I use a Dutch oven?
Yes — a heavy casserole with a tight lid works well; keep the heat low and gentle to mimic the slow tagine cook.