Lamb Tagine

Tagines are an intrinsic part of Moroccan cuisine. Meat tagines typically contain succulent pieces of meat which are simmered in a fruity base sauce infused with a concoction of fine spices. The result is a pure heavenly delight as you savor the taste of spice, fruity flavors and tender meat. At Marrakesh we prepare the finest lamb tagines that are difficult to find in other places!

The preparation

Our expert chef Adil Nadir knows the best way to prepare the finest lamb tagine you would have ever tasted. Adil uses the finest and most succulent boneless pieces of lamb shoulder. These are then tenderly simmered in a blend of ginger, cilantro, saffron, cinnamon, pepper and onion. The effect of spices, saffron and other herbs make the resulting sauce truly spicey and delectable.
The entire preparation takes close to 2 and a half hours and every stage of the preparation is given meticulous attention. The addition of prunes to this spiced stew makes it a sticky sweet preparation that goes exceptionally well with the lamb. In addition our chef adds his own unique touch by garnishing the dish with chopped, toasted almonds and sesame seeds which lend the dish a unique crispy and crunchy texture.

Pampering your taste buds and senses!

At Marrakesh we delight ourselves in serving you the finest lamb tagine. Whether it is the ambience of our restaurant that combines ethnic Moroccan colors and fabrics or in the hospitable nature of our staff who always greet you with a smile, eating out at Marrakesh is an experience to savor. Our lamb tagine is served either with couscous which is another specialty of ours or with crusty bread. Then you can top off this luscious meal with a lovely orange blossom creme brulee or a much milder orange blossom water garnished with poppy seeds and cinnamon.