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Karoo Lamb Tagine

Karoo Lamb Tagine

Karoo Lamb Tagine

Karoo lamb and tagine recipe by the Koornlands Restaurant in Swellendam. Fragrant and tasty, this recipe is a hearty meal for the whole family. Recipes Karoo Lamb Tagine European Print This
Serves: 8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 small leg of lamb, de-boned
  • 100g cake flour
  • 70ml olive oil
  • 500g onions grated
  • 5ml salt
  • 10ml ground pepper
  • 10ml cinnamon
  • 15ml turmeric
  • 25ml paprika
  • 5ml cayenne pepper
  • 1 whole head of garlic, peeled and crushed
  • 175g dried apricots soaked in a little water
  • 85g blanched and flaked almonds
  • 125g dried dates
  • 20ml clear honey
  • 600ml tomato juice
  • 600ml lamb stock
  • 1 tin tomato
  • 1 lemon rind, finely chopped
  • 25g coriander leaves, chopped
  • white wine as needed


  1. Cut lamb into cubes of about 2cm and dust with flour. Add 50ml oil to a casserole pot, heat to light smoke and brown the lamb in batches. Set aside. On low heat, add the onions and sweat, do not brown. In a separate pan add a little oil and fry the spices. Add to the onions and combine. Add the rest of the ingredients and combine, except the lemon and coriander.
  2. Add the lamb, making sure it is covered by at least 2cm of liquid. Cover the pot and place in a 170°C oven for 2½-3 hours. Midway, check that the lamb is still covered, if not add white wine. When cooked remove the meat from the pot and place the gravy on high heat and reduce till thickened.
  3. Return meat to pot, add lemon and coriander and mix. Serve in warmed dishes or tagines.

Koornlands Restaurant

+27 (0) 28 514 3567

Recipe supplied and approved by chef

Photography and styling Anthony Johnson

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