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Lamb and pomegranate tagine (a Maroque recipe)

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ready in 15 mins


This is a celebration dish, full of gorgeous exotic flavours: put it on early and let the aromas fill your kitchen. I can get a large 1/2 shoulder of lamb in my versatile tagine, and if you opt for the meatier side of the shoulder with the neck fillet, this is plenty for 4. If you want to cook a whole shoulder for 6 to 8, cook it in a large ceramic dish with a thick covering of foil. You may need to add a bit more liquid half way through.


1 onion, sliced
1 large 1/2 shoulder of lamb, just over a 1kg
4 tbsp pomegranate molasses
1 tsp cumin seeds
1 tsp ground coriander
2 large garlic cloves, crushed
juice of 1 lemon
1 tbsp olive oil
300ml vegetable stock
salt and black pepper, to taste


1. Heat the oven to 160C, lightly score both sides of the lamb. In a small bowl mix the pomegranate, cumin, coriander, lemon juice and garlic.

2. Place the onions in the base of the tagine and put the lamb on top. Pour in the stock and then the pomegranate mixture over the lamp.

3. Place the lid on the tagine and pop in the oven for 3 hours. After this remove the lid for 30 minutes to brown off the shoulder.

4. Take the lamb out of the tagine and onto a warmed plate, cover with a bowl or tagine lid to keep warm. Remove all the fat from the cooking liquid in the tagine, and bubble to reduce to a nice sauce-like consistency. Season to taste.

5. I prefer to take all the tender meat off the bones, which should be so soft it can be craved with a spoon, and serve on a platter with the sauce to accompany it. But it can be carved at the table if you want something fancier.

6. Great served with jewelled rice with pomegranate seeds as one of the jewels or, not very Middle Eastern, we love it with dauphinoise potatoes.

Serves 4

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