As the cool weather sets in, there’s nothing better than a slow-cooked Moroccan-style tagine to bring warmth and comfort to your table. This Lamb and Pumpkin Tagine combines tender, slow-braised lamb, sweet pumpkin, and fragrant spices for the ultimate autumn meal.
Using premium diced lamb shoulder from The Lucky Pig (available here), this dish is packed with deep, aromatic flavours, making it perfect for a family dinner or meal prepping for the week.
Why You’ll Love This Lamb & Pumpkin Tagine
✔ Perfect for autumn – The natural sweetness of pumpkin balances the richness of lamb.
✔ One-pot meal – Minimal effort with maximum flavour.
✔ Rich in spices and nutrients – Packed with protein, fibre, and essential vitamins.
✔ Make-ahead friendly – Tastes even better the next day!
Ingredients
Lamb Component
• 800g diced lamb shoulder (The Lucky Pig’s premium lamb)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
Tagine Base
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ¼ tsp chilli flakes (optional)
• 400g canned diced tomatoes
• 500ml chicken or beef stock
• 1 tbsp tomato paste
Vegetables & Additions
• 400g pumpkin, cut into cubes
• 1 can (400g) chickpeas, drained and rinsed
• 100g dried apricots, roughly chopped
• 1 tbsp honey
• Zest of 1 lemon
• 1 handful fresh coriander, chopped (for garnish)
• 1 handful toasted almonds (optional)
Serving Suggestions
• Steamed couscous or basmati rice
• Flatbread for scooping
Instructions
Step 1: Brown the Lamb
1. Heat 1 tbsp olive oil in a large tagine or Dutch oven over medium-high heat.
2. Season the lamb with salt and pepper, then sear in batches until browned on all sides (about 4-5 minutes per batch). Remove and set aside.
Step 2: Build the Flavour Base
3. Reduce heat to medium and add the remaining 1 tbsp of olive oil.
4. Sauté the onions for 3 minutes until soft, then add garlic and cook for another minute.
5. Stir in cumin, cinnamon, paprika, coriander, turmeric, and chilli flakes. Cook for 1 minute until fragrant.
Step 3: Simmer the Tagine
6. Add the tomato paste, stir to coat the onions, then pour in diced tomatoes and stock.
7. Return the lamb to the pot and bring to a gentle simmer. Cover and cook for 45 minutes, stirring occasionally.
Step 4: Add the Vegetables
8. Stir in the pumpkin, chickpeas, dried apricots, honey, and lemon zest.
9. Cover and cook for another 30-40 minutes or until the lamb is tender and the pumpkin is soft but not falling apart.
Step 5: Serve & Enjoy
10. Taste and adjust seasoning if needed.
11. Sprinkle with fresh coriander and toasted almonds for extra flavour and crunch.
12. Serve with steamed couscous or rice and warm flatbread.
Tips for the Perfect Lamb & Pumpkin Tagine
✅ For extra depth of flavour, marinate the lamb in olive oil, garlic, and spices for a few hours before cooking.
✅ Make it in advance – The flavours develop even more overnight, making it a great meal-prep option.
✅ Want a thicker sauce? Simmer uncovered for the last 10 minutes.
✅ Prefer a vegetarian version? Swap the lamb for more chickpeas and roasted eggplant.
Where to Buy the Best Lamb Shoulder for Tagine
For the best results, use premium diced lamb shoulder from The Lucky Pig. Our locally sourced, high-quality lamb ensures a tender and flavourful tagine.
➡️ Order online here: The Lucky Pig Diced Lamb Shoulder
➡️ Or visit us in-store at 452 Centre Road, Bentleigh
Got a favourite way to cook lamb in autumn? Share it in the comments!
#AutumnLamb #LambTagine #SlowCookedLamb #MelbourneButcher #TheLuckyPig #MoroccanTagine
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