Moroccan · Main course

Souss Lamb Tagine with Argan & Almonds

A festive Amazigh tagine from the Souss: lamb braised with saffron and onion, then enriched at the end with toasted almonds, a spoon of honey and roasted argan oil for a sauce that is at once savoury, nutty and gently sweet. It brings together the region's signature ingredients in one generous, special-occasion pot.

Prep: 25 min
Cook: 100 min
Total: 125 min
Serves: 5
Level: Medium

Ingredients

1.2 kg bone-in lamb, cut into pieces
2 onions, grated
3 garlic cloves, crushed
Generous pinch of saffron, bloomed in warm water
1 tsp ground ginger
1 cinnamon stick
3 tbsp olive oil
80 g whole almonds, toasted
2 tbsp honey
3 tbsp roasted culinary argan oil
Salt and black pepper

Method

1

Marinate the lamb

Rub the lamb with grated onion, garlic, ginger, saffron water, salt and pepper and rest 20 minutes.
2

Braise

Warm the olive oil in the tagine, add the lamb, marinade, cinnamon and 300 ml water, cover and cook gently for about 90 minutes until tender.
3

Reduce

Uncover and let the sauce reduce to a thick, oniony base, turning the meat to coat.
4

Sweeten

Stir in the honey and half the almonds and simmer 5 minutes, then take the pan off the heat.
5

Finish with argan

Swirl the argan oil through the warm sauce off the heat, scatter with the remaining almonds and serve.

Chef's tips

Add the argan oil off the heat, as always, so its aroma survives to the plate.
Toast the almonds until just golden; over-toasted nuts turn bitter and dominate the sauce.
Balance the honey against the saffron and salt so the tagine reads as savoury with a sweet edge, not a dessert.

Frequently asked questions

Is this like mrouzia?

It shares the honey-and-nut richness of mrouzia but is lighter, and its defining touch is the roasted argan oil rather than a heavy ras el hanout and raisin base.

Can I prepare it ahead?

Yes; braise the lamb a day ahead and reheat gently, then add the honey, almonds and argan oil just before serving so the finish stays fresh.