Moroccan Lamb Recipes

Moroccan cooking layers warm spice with sweet-savoury contrast — slow tagines that melt meat and vegetables into fragrant, deeply spiced stews. When Moroccan cooks work with lamb, they reach for cumin, coriander, ginger, saffron, preserved lemon and ras el hanout, and the techniques that come up most across these recipes are simmering, braising, steaming and searing.

A tender, distinctively rich red meat at home in fragrant, spice-forward and slow-cooked dishes. In this collection it's most often cooked with garlic, ground ginger, olive oil, ground cumin, ground cinnamon and cinnamon. The dishes here span moroccan classics ready in as little as 32 minutes to slower, more involved cooking that rewards a relaxed afternoon.

Reader favourite: Mechoui is the highest-rated dish in this collection at 4.9★ from 1,840 ratings.