Lamb (shoulder)
800g
Onions
240g
Spices
8.0g
Cook
90 min
240g
200g
30g
8.0g
Slow cook 90 minutes for tender results
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Inputs
Result
4 × 200g = 800g lamb. Onions = 4 × 60 = 240g. Tomatoes = 4 × 50 = 200g. Lemon = ceil(4/4) × 30 = 30g. Spices = 4 × 2.0 = 8.0g.
Inputs
Result
6 × 180g = 1,080g chicken. Apricots = 6 × 30 = 180g. Almonds = 6 × 15 = 90g. Onions = 6 × 60 = 360g.
Plan 200g (7 oz) of bone-in lamb shoulder or beef chuck per person, or 180g of chicken thighs. The long slow cooking breaks down tougher cuts into tender, flavorful meat. For vegetable tagine, increase chickpeas to 80g per person.
| Protein | Per Serving | Cook Time |
|---|---|---|
| Lamb | 200g | 90 min |
| Chicken | 180g | 60 min |
| Beef | 200g | 90 min |
| Vegetable | n/a | 45 min |
A traditional tagine uses cumin (0.5g/serving), ground ginger (0.5g), turmeric (0.3g), cinnamon (0.2g), and paprika (0.5g). Saffron threads are optional but authentic (6 threads per 4 servings). Some recipes add ras el hanout, a complex Moroccan spice blend.
No, a Dutch oven or heavy-lidded pot works well. The conical tagine lid recirculates steam, but any heavy pot with a tight lid achieves similar results. Cook at 300°F for 60–90 minutes depending on the protein.
Preserved lemons add a bright, complex flavor that fresh lemons cannot replicate. Use about 1 preserved lemon (30g) per 4 servings. Only use the rind (discard the pulp), diced small. They are added in the last 15 minutes of cooking.
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Last Updated: Mar 20, 2026
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