Lamb Tagine Recipe from Lisa Lemke’s The Winter Table

In these often challenging times, and in fact, even when things are running smoothly, there’s no denying that cooking has a way of comforting, connecting and helping us embrace our creativity at home. Home cooked food, made with love, has a way of bringing us together as families, as friends, and even satisfying us as individuals. You may have a sweet tooth or a savoury preference, but no matter which side of the flavour fence you sit on, there’s no denying the feel-good (and live well!) factor food can bring to our days!

Which is why we’re super excited to be treating you to a heartwarming winter recipe from one of our favourite Swedish chefs, Lisa Lemke.

Image: Magnus Carlsson


The aromatic spices, sweet fruit, and spicy lamb in this dish will take you on a superb culinary journey across the Straits of Gibraltar to North Africa, right onto your plate. A tagine is an earthenware casserole with a conical lid that is essential to North African cuisine, but you don’t have to have one of these marvellous pots to make this dish if you don’t own one – a regular saucepan with a lid will do just as well. If you have the time, cook this dish a day in advance – the flavours will ripen, and taste get even better.

Prep time: 20 minutes + 1.5 hours
Servings: 4


  • 2 large yellow onions
  • 3 cloves garlic
  • 1 1/3 pounds (600 grams) boneless lamb meat
  • 2 tablespoons butter
  • 1 1/2 tablespoons ground coriander seeds
  • 1 teaspoon freshly ground cardamom
  • 3 teaspoons harissa paste (*see note below)
  • 1 1/2–2 teaspoons salt
  • 5 ounces (150 grams, about 3/4 cup) dried apricots
  • 1/2 cup (1 decilitre) raisins
  • 3 1/3–3 3/4 cups (8–9 decilitre) beef, lamb, or veal broth
  • 3 tablespoons tomato paste
  • Freshly ground black pepper
  • Handful of parsley, chopped, for garnish


  1. Peel and chop the onion and garlic coarsely. Cut the meat into 3/4-inch (2-centimetre) cubes.
  2. Melt the butter in a large pot or saucepan and brown the meat with the coriander seeds, cardamom, and harissa paste. Add the onion and garlic and sauté until soft. Add the salt, apricots, raisins, broth, and tomato paste.
  3. Bring the mixture to a boil, skim, and let it simmer with the lid on for about 1.5 hours or until the meat is tender. Add more liquid, if needed, while the mixture is simmering. Season with plenty of black pepper and garnish with chopped parsley. Serve with couscous.

*NOTE: Harissa, a popular North African spice paste, is made from dried chiles, garlic, tomato paste, preserved lemon, fresh cilantro, and spices such as coriander, cumin, caraway, paprika, and cayenne. Harissa is usually sold in a can or jar and will last for 2–3 weeks in the refrigerator. You can buy harissa at most specialty stores these days, and even in some supermarkets, where you’ll find it stocked with Sriracha and other spicy and hot sauces and condiments.

If you love this recipe and would like to explore more of Lisa Lemke’s wonderful creations, be sure to check out her wonderful cookbooks below:

And you can also visit her website to discover more about Lisa’s cooking, restaurants and other endeavours below:

Whatever is happening in your world right now, we hope this recipe warms your heart. Plus, if you’re looking for more recipe inspiration, be sure to explore our Recipes Category for more delicious recipes you can cook at home.

And don’t forget to share your own home cooked creations with us using #kikkiklove – happy creating!

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