Traditionally, a tagine (cooking vessel) is used to make this moroccan stew. Ā However, I found that a quality dutch oven works really well for this dish. Ā It’s also a great way to utilize different proteins in your kitchen and make them taste great! Ā The lamb in the Osso Good Moroccan Lamb Tagine stood up perfectly to the bold flavors of garlic, olive, apricot, cayenne, and paprika. Ā You could always substitute raisins for the apricots and make sure to rinse off the olives if too salty. Ā We served the Osso Good Moroccan Lamb Tagine over couscous; recipe below.

Moroccan Lamb Tagine Recipe


4 lb Boneless Lamb Shoulder Roast, trimmed and cut into 1 1/2 inch pieces

3 Tbsp Olive Oil

1 Jumbo Onion; halved and cut into 1/4″ thick slices

1 Lemon Rind cut into 4 pieces; plus 1/2 tsp grated zest plus 1/4 c juice

Minced Garlic 1 Tbsp, plus 2 tsp

2 1/2 tsp Paprika

1 tsp Ground Cumin

1/2 tsp Ground Ginger

1/2 tsp Ground Coriander

1/2 tsp Ground Cinnamon

1/4 tsp Cayenne Pepper

1/4 c All-Purpose Flour

5 c Osso Good Chicken Bone Broth

2 Tbsp Honey

1 lb Carrots; peeled and sliced 1″ thick

1 c Pitted Greek green Olives, halved

1 c Dried Apricots, chopped

1/4 c Minced fresh Cilantro


  1. Preheat oven to 325 degrees F. Pat lamb dry with paper towel and season with salt and pepper. Ā Heat 1 Tbsp oil in dutch oven over medium high heat. Ā Sear lamb on all sides to line bottom of dutch oven; transfer to bowl. Ā Repeat with 1 Tbsp oil and remaining lamb.
  2. Add remaining 1 Tbsp oil to dutch oven. Ā Add onions, lemon zest strips, and 1/4 tsp salt. Ā Cook until onions are softened, stirring often. Ā Stir in minced garlic, paprika, cumin, ginger, coriander, cinnamon, and cayenne and cook until fragrant; about 1 minute. Ā Stir in flour and cook for 1 minute; stirring until completely mixed.
  3. Slowly stir in Osso Good Bone Broth, scraping sides of dish until completely dissolved. Ā Stir in honey, browned lamb and any juices in its bowl. Ā Bring to a simmer. Ā Cover, transfer pot to oven. Ā Cook for 1 hour.
  4. Stir in carrots and continue to cook in oven, covered, until lamb is tender, 1 to 1 1/2 hours longer.
  5. Remove tagine from oven and discard lemon zest strips. Ā Stir in olives and apricots, cover, and let stand off heat for 5 minutes. Ā Stir in cilantro, lemon zest and juice, and garlic paste. Ā Season with salt and pepper to taste. Ā Enjoy!


Simple Couscous

4 Tbsp unsalted butter

2 c Couscous

1 Small Onion, finely chopped

Salt & Pepper

2 c Water

2 c Osso Good Chicken Bone Broth

  1. Melt 2 Tbsp butter in 12″ skillet over medium heat. Ā Add couscous and cook, stirring frequently, until some grains are just beginning to brown. Ā Transfer couscous to large bowl.
  2. Add remaining 2 Tbsp butter, onion, and 1 tsp salt to skillet and cook until onions are soft. Ā Stir in water and Osso Good Bone Broth; bring to a slight boil.
  3. Pour boiling broth mixture over toasted couscous. Ā Cover tightly with plastic wrap. Ā Let stand until couscous is tender, about 12 minutes.
  4. Remove plastic wrap, fluff couscous with a fork. Ā Season with salt and pepper. Ā Enjoy immediately!

Recipe adapted from Sarah Wilson.