Tagine of Lamb and Zucchini

Lamb Tagine

A tagine is both the name of the cooking vessel and the name of the dish that is cooked in it. A skillet with a tight-fitting lid would work as well – especially if the lid is rounded or domed.


  • 14oz (400gr) lamb shoulder or leg, cut into pieces
  • 1 medium zucchini, seeds removed,  cut into large sticks
  • 1`medium onion, vertically sliced
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1 tsp ground ginger
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp za’atar
  • 4 tbs parsley, chopped
  • 1 cup (8oz, 240gr) tomatoes, peeled, chopped, with juices
  • 1/2 cup (4oz, 120ml) chicken stock
  • 1 tbs maizena (cornstarch, corn flour) dissolved  in 2 tbs water, if needed


  • Heat oil in a tagine or heavy pot with tight-fitting lid.
  • Add lamb and brown on all sides. Remove to a plate. 
  • Add the onion, garlic, and sauté until tender, about 5 minutes.
  • Add ginger, paprika, cumin, and stir-fry briefly.
  • Return the lamb to the pan, add zucchini, tomatoes, juices, stock, za’atar, cover, turn heat to low and braise for 25 minutes.
  • Add cornstarch mixture if desired, stirring until thickened. You may not need all of it.
  • Stir in parsley and serve.


You could substitute other vegetables for the zucchini – but either size or cooking times would need to be adjusted as zucchini cooks quite quickly.

Keywords: lamb, zucchini, tagine