Tajine Le Creuset

The lamb tagine is a very popular dish that we can make with our Emile Henry tagine . The tajine condenses the steam from cooking in its peculiar lid until it recovers its liquid state and falls again on the food. In this way, the lamb is cooked over low heat, leaving a tender and very tasty meat. It can be presented at the table in the tajine itself.


  • 1.2kg lamb shoulder, cut into chunks
  • 500 g of prunes
  • 150 g of whole almonds
  • 2 tablespoons of sesame seeds
  • 4 hard-boiled eggs
  • 3 chopped onions
  • 4 garlic cloves, grated
  • 2 tsp cinnamon powder
  • 4 cinnamon sticks
  • 1 cc ginger powder
  • 1 cc of cumin
  • ½ cc of turmeric
  • 1 cc of chopped parsley
  • 1 cc of chopped cilantro
  • 4 tablespoons peanut oil
  • 1 piece of salted butter
  • 4 tablespoons of sugar
  • Salt and pepper


  1. Heat the oil and salted butter well in the tajine and fry the lamb pieces with the onion, garlic and half of the ground cinnamon, ginger, turmeric, cumin, parsley, coriander, salt and the pepper.
  2. When the meat is golden, pour three glasses of water over it and let it cook covered for 45 minutes over medium heat.
  3. Add more water during cooking if necessary, and stir occasionally.
  4. Meanwhile, toast the sesame seeds in a skillet with no added fat. Cook the almonds for 15 minutes in boiling water. Blanch them and brown them in a pan with a little oil.
  5. After 30 minutes, reserve some of the tajine sauce in a saucepan and add the prunes, the rest of the cinnamon powder, the cinnamon sticks, the sugar and a pinch of salt.
  6. Cover and let cook for 15 minutes.
  7. After the time has elapsed, drain the prunes and remove the cinnamon sticks.
  8. When the meat is done and the sauce reduced, add the prunes and sprinkle with the sesame seeds and almonds. Arrange hard-boiled eggs, cut in half, around.
  9. Serve directly from the tagine .

Tajine Le Creuset

Leave a comment