Moroccan Lamb Tagine with Harissa Chickpea Salad

Serves: Total Time:
4 120 min


  1. For the Moroccan Lamb Tagine; cut lamb into 1 inch cubes. Place in medium-sized bowl. Marinate with Whole Food Market Moroccan Sauce
  2. Remove lamb from marinade, reserve marinade. Pat dry on paper towel.
  3. Heat deep cast iron pan over high heat. Add 1 tablespoon canola oil. Cook lamb until browned on each side, 2 to 3 minutes. Remove lamb from pan and set aside.
  4. Return seared lamb to pan, add diced onions. Cook, stir for 3 to 4 minutes. Add garlic, cook for 1 minute.
  5. Add chicken broth, reserved Whole Foods Market Moroccan Sauce and Spanish saffron.
  6. Bring mixture to a boil. Reduce heat to medium-low and cook, covered, for 1 1/2 hours, or until lamb is tender.
  7. Add apricots, raisins, cinnamon, ground pepper, and 1 teaspoon salt. Return to a simmer and cook for 6 to 8 minutes, or until mixture is slightly thickened.
  8. To serve, prepare all ingredients for Harissa Chickpea Salad. Mix together in a bowl. Garnish lamb tagine with fresh cilantro sprigs.
Cindys Note

Todd Schiller
Research & Development Chef

Todd is also the founder of an acclaimed culinary collective and underground supper club in Rhode Island.

Whole Foods Market Logo


  • For the Moroccan Lamb Tagine; 2 pounds boneless lamb shoulder
  • 9 ounces, Whole Food Market Moroccan Sauce
  • 2 tablespoons sunflower or canola oil
  • 2 Spanish onion, sliced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 8 threads "Whole Pantry" Spanish saffron
  • 1 cup dried, pitted apricots
  • 1/2 cup golden raisins
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • Cilantro sprigs for garnish
  • For the Harissa Chickpea Salad; 3 cups chickpeas, canned and drained
  • 2 tablespoons Whole Foods Market Spicy Harissa Sauce
  • 1 cup kale, chopped
  • 1 cup grape tomatoes, halved
  • 1 cup cucumbers, chopped
  • 1 cup carrots, chopped
  • 1 red bell pepper, seeded and chopped
  • 1/2 cup fresh parsley, minced
  • Fresh squeezed juice of 1 lemon
  • 1/8 cup olive oil
  • Course sea salt to taste
 Image Traditional Moroccan Image

This recipe was made using and Traditional Moroccan.

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