Moroccan · Main course
Lamb Tagine with Cauliflower & Turmeric
A golden, everyday tagine where lamb is braised with turmeric and ginger, then finished with cauliflower florets that soak up the spiced sauce and turn silky at the edges. Homely and warming, it's the kind of midweek tagine Moroccan families cook without a second thought.
- Prep
- 15 min
- Cook
- 105 min
- Total
- 120 min
- Serves
- 4
- Level
- Easy
Ingredients
- 800 g lamb, cubed
- 1 small cauliflower, in florets
- 2 onions, grated
- 3 garlic cloves, crushed
- 1 tsp turmeric
- 1 tsp ground ginger
- 1/2 tsp cumin
- 3 tbsp olive oil
- 1 preserved lemon, sliced
- 1 bunch coriander, chopped
- Salt and pepper
Method
- 1
Brown
Sear the lamb in oil, then add the onion, garlic, turmeric, ginger, cumin, salt and pepper.
- 2
Braise
Add water to come halfway up, cover and simmer 75 minutes until the lamb is tender.
- 3
Add cauliflower
Add the florets and preserved lemon, cover, and cook 20 minutes until the cauliflower is soft.
- 4
Reduce
Uncover and reduce the sauce to a golden gravy that clings to everything.
- 5
Finish
Stir through the coriander off the heat.
- 6
Serve
Serve hot with bread to scoop the turmeric sauce.
Chef's tips
- Brown the cauliflower first in a little oil for extra flavour if you have time.
- Cut even florets so they cook at the same rate.
- Turmeric stains — use a wooden spoon you don't mind colouring.
Frequently asked questions
Can I make it vegetarian?
Yes — skip the lamb, use chickpeas and potatoes with vegetable stock, and keep the turmeric and preserved lemon for the golden, tangy character.
Will the cauliflower go mushy?
Not if you add it in the last 20 minutes. You want it soft and sauce-soaked but still holding its shape.