Lamb Tagine with Carrots and Turnips

Save Recipe
  • Level: Easy
  • Total: 2 hr 35 min
  • Active: 1 hr 10 min
  • Yield: 4 to 6 servings
Share This Recipe


2 pounds cubed lamb stew meat

2 tablespoons all-purpose flour 

1 teaspoon ground coriander 

1 teaspoon ground cumin 

1/2 teaspoon ground ginger 

1/8 teaspoon ground allspice 

1/8 teaspoon ground cinnamon 

Kosher salt 

2 tablespoons olive oil 

1 red onion, quartered and thinly sliced 

2 garlic cloves, roughly chopped 

2 tablespoons tomato paste 

1 cup pomegranate juice 

3 medium carrots, sliced into 1/4-inch-thick rounds 

2 medium turnips, peeled and diced 

1/2 cup chopped fresh cilantro 

1/2 cup chopped fresh parsley 

1/2 cup pomegranate seeds 


  1. Toss the lamb with the flour, coriander, cumin, ginger, allspice, cinnamon and 1 1/2 teaspoons salt in a large bowl.
  2. Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add the lamb, in batches if necessary to avoid overcrowding, and brown well on all sides, about 6 minutes per batch.
  3. Add the onion and garlic to the pot and cook, stirring, until the onions have softened slightly, about 3 minutes. Add the tomato paste and cook, stirring, for about 1 minute. Add the pomegranate juice and scrape up any brown bits from the bottom of the pan. Add 2 cups water and bring to a simmer. Cover, reduce the heat to low, and cook at a bare simmer, stirring occasionally, for about 30 minutes.
  4. Add the carrots and turnips and continue to cook, covered, until the lamb is tender, 45 minutes to 1 hour more. Stir in the cilantro and parsley and season with salt.
  5. Sprinkle with pomegranate seeds and serve.