Tertiary-Spiced Lamb Tagine with Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A slow-cooked lamb tagine infused with a layered blend of tertiary spices complemented by a medley of quaternary vegetables, creating a richly aromatic and hearty stew. This middle eastern ready in about 80 minutes pairs lamb shoulder, cubed, olive oil, onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs lamb shoulder, cubed
• 3 tbsp olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 2 medium carrots, peeled and sliced
• 1 medium parsnip, peeled and chopped
• 1 yellow bell pepper, diced
• 1 cup chickpeas, drained and rinsed
• 14 oz diced tomatoes (canned)
• 2 cups vegetable broth
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1.5 lbs cubed lamb shoulder and brown on all sides for about 6-8 minutes until nicely seared and fragrant.
2. Step 2: Add 1 large chopped onion and 4 minced garlic cloves to the pot. Sauté for 5 minutes until the onion softens and becomes translucent.
3. Step 3: Stir in 2 tsp ground cumin, 1.5 tsp ground coriander, 1 tsp ground cinnamon, and 1 tsp ground ginger. Cook for 1 minute until the spices are aromatic.
4. Step 4: Add 2 sliced medium carrots, 1 chopped parsnip, 1 diced yellow bell pepper, 1 cup drained chickpeas, 14 oz canned diced tomatoes, and 2 cups vegetable broth. Stir well to combine.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook gently for 1 hour until the lamb is tender and the sauce thickens.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving to add a fresh herbal note.