Moroccan Beef & Lamb Recipes

Slow-cooked shoulder, kefta, prunes and almonds — the richest corner of Moroccan cooking.

3 recipes

Moroccan beef tagine with prunes, sesame seeds and almonds

Moroccan beef tagine with glossy prunes, toasted almonds and sesame seeds

Beef Tagine with Prunes and Almonds

Beef slow-cooked with cinnamon and saffron until tender, finished with honeyed prunes, toasted almonds and sesame seeds.

190 minMedium

Bowl of Moroccan harira soup with chickpeas, lentils, coriander and a wedge of lemon

Moroccan Soups

Harira — Moroccan Tomato, Lentil and Chickpea Soup

The soup that breaks the fast in Ramadan: tomato, lentils, chickpeas and lamb, thickened with a flour and water tedouira and finished with coriander.

115 minMedium

Couscous

Traditional Moroccan Couscous with Seven Vegetables

Semolina steamed three times over a saffron broth and served under a mound of carrots, turnips, pumpkin, courgette and chickpeas.

160 minMedium

About beef & lamb recipes

Lamb is the meat of celebration in Morocco and beef the practical everyday substitute. Both are treated the same way: browned, then cooked slowly with onion until the sauce reduces around them.

The sweet-savoury tagines — prunes and cinnamon, quince, dates — belong here, as do kefta meatballs and mechoui-style roasts.

Give them time. Almost nothing in this category is improved by hurrying it.

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Moroccan chicken with preserved lemon and green olives in a serving dish

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Preserved lemon, olives, chermoula and saffron — chicken the Moroccan way.

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Vegetarian Recipes

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