Lamb Tagine

60°C (140° F)
Sous vide time
4 People



  • 1 lb Boneless Lamb Shoulder, Cut into 1½ Inch Cubes
  • Salt and Pepper
  • 1 tsp Ground Cumin
  • ½ tsp Ground Coriander
  • ½ tsp Cayenne Pepper
  • 1 TBSP Paprika
  • 1 TBSP Ground Turmeric
  • 2 TBSP Minced Ginger
  • 2 TBSP Extra Virgin Olive Oil
  • 1 Spanish Onion, Cut into ¼ Inch Dice
  • 3 Cloves Garlic, Minced
  • 1 Cup Peeled Plum Tomatoes, Crushed
  • 1 Cinnamon Stick
  • ¼ Cup Dried Apricots, Coarsely Chopped
  • ¼ Cup Dried Dates, Pitted and Coarsely Chopped


  • 1 TBSP Extra Virgin Olive oil
  • 2 Scallions, Thinly Sliced
  • 1 Cup Water
  • 1 Cup Couscous
  • Salt and Pepper
  • ¼ Cup Raisins
  • ¼ Cup Toasted Almonds, Chopped
  • 2 TBSP Chopped Parsley

To Serve

  • 1 TBSP Lemon Juice
  • 2 TBSP Chopped Cilantro
  • Warm Pita, Rghayef, or Other Flatbread, Optional


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  1. Set Nomiku water bath to 60ºC (140ºF).
  2. Season lamb with salt and pepper, then mix in a bowl with cumin, coriander, cayenne, turmeric, and ginger.
  3. In a large skillet or sauté pan, heat oil over medium heat.
  4. Sear lamb until browned, about 1 minute per side.
  5. Transfer lamb to a plate or bowl. Add onions and garlic to and sauté until softened, about 5 minutes.
  6. And tomato and cinnamon and cook until reduced by 1/3 and slightly thickened, about 3 minutes more. Remove from heat.
  7. Stir in apricots, dates, and reserved lamb (along with any juices that have collected). Add salt and pepper to taste.
  8. Transfer lamb mixture to a freezer-safe zip bag and seal using the water displacement method.
  9. Cook for 16 hours. Before stew is finished cooking, prepare couscous.
  10. Heat olive oil in a medium pot over medium heat. Add scallion and sweat until beginning to soften, 1-2 minutes.
  11. Add water, season to taste with salt, and bring to a boil.
  12. Stir in couscous, remove from heat, and cover with a lid immediately to catch steam.
  13. After five minutes, remove the lid and fluff the cooked couscous with the tines of a fork. Stir in raisins, transfer to a serving bowl, and top with almonds and parsley.
  14. To serve the lamb, transfer the stew to a large serving platter (or a tagine, for those with a strong sense of propriety), before sprinkling with lemon juice and cilantro. Serve optional warm flatbread on the side.


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