Gordon Ramsay’s Moroccan lamb is chunks of leg or shoulder browned hard, then simmered uncovered with sweet potato, raisins and seven spices: ginger, saffron, coriander, cumin, paprika, fennel seeds and cinnamon. One pot, 1 to 2 hours, and the flavours get better overnight. He calls it “super simple” and “hassle-free” in the video.
In Ultimate Cookery Course, Ramsay says “Morocco is famed for its slow-cooked tagines. This is my take on them, made in a regular casserole dish, but including all the sweet spices you’d expect.” He says twice in the recipe that it’s best made a day ahead: “the flavours have even longer to develop.”
The browning is not optional. Ramsay says “make sure you get plenty of colour onto the lamb as this is what gives the stock its wonderful depth of flavour.” Every competitor skips this detail. They also use apricots. Ramsay uses sweet potato and raisins.
Gordon Ramsay’s Moroccan Lamb
Course: DinnerCuisine: Moroccan, BritishDifficulty: Easy6
servings15
minutes2
hours478
kcal135
minutesMoroccan lamb with sweet potato and raisins from Gordon Ramsay’s Ultimate Cookery Course. Seven spices including saffron and fennel seeds, simmered uncovered for 1 to 2 hours. Every competitor uses apricots. Ramsay uses sweet potato and raisins. Approximately 478 kcal per serving.
Ingredients
Olive oil for frying
750g (1 lb 10 oz) boneless leg or shoulder of lamb, cut into 4cm chunks
2 red onions, peeled and cut into eighths
2 garlic cloves, peeled and chopped
½ tsp ground ginger
Pinch of saffron strands
½ tsp ground coriander
½ tsp cumin seeds
½ tsp paprika
½ tsp fennel seeds
1 cinnamon stick
1 bay leaf
1 tbsp tomato purée
375g (13 oz) sweet potato, peeled and cut into 3cm chunks
2 tbsp raisins
500ml (17 fl oz) chicken or lamb stock
Sea salt and freshly ground black pepper
Chopped parsley to garnish
Directions
- Brown the lamb: Heat a large casserole over high heat with a little oil. Brown the lamb in batches for about 5 minutes until coloured all over. Remove and set aside.
- Fry the spices: Add fresh oil to the pan. Fry the onions with salt and pepper for 4 to 5 minutes until lightly coloured. Add the garlic, ginger, saffron, coriander, cumin seeds, paprika, fennel seeds, cinnamon stick and bay leaf. Stir for 2 minutes until aromatic.
- Build the pot: Add the tomato purée and stir for 30 seconds. Add the sweet potato and coat well. Return the lamb plus any resting juices, the raisins and stock. Bring to the boil, scraping up any bits from the bottom.
- Simmer uncovered: Lower the heat and simmer gently, uncovered, for 1 to 2 hours, stirring occasionally, until the lamb is really tender. If the liquid reduces too much, cover or add a cupful of water.
- Garnish and serve: Serve garnished with chopped parsley.
FAQs
Why does Ramsay use sweet potato instead of apricots?
Every Moroccan lamb recipe online uses dried apricots. Ramsay doesn’t. His version uses sweet potato chunks and raisins for the sweet element. The sweet potato breaks down during the 2-hour simmer and thickens the sauce naturally, which apricots can’t do.
The raisins add bursts of concentrated sweetness through the stew. In the video he calls them “plump raisins” and adds them with the stock so they rehydrate as the lamb cooks. The result is a thicker, richer sauce than an apricot version gives you.
What are the seven spices in this recipe?
Ginger, saffron, coriander, cumin seeds, paprika, fennel seeds and cinnamon. Most competitors use three or four. Ramsay uses all seven plus a bay leaf.
The fennel seeds are the one nobody mentions. In his UCC spice guide, Ramsay says fennel seeds “have a more pronounced aniseed flavour than the bulbs.” That aniseed note lifts the heavier spices and stops the stew tasting flat. He also writes that cumin “has a strong, pungent aroma” and warns “a little goes a long way,” which is why the recipe uses just half a teaspoon.
Why simmer it uncovered?
Same principle as his lamb shanks. Without a lid, the liquid reduces and the sauce concentrates. With a lid, condensation drips back in and the stew stays watery.
Ramsay gives a safety valve: “if the liquid is reducing too much, cover the casserole dish or add a cupful of water.” So you watch it. Stir occasionally. If it’s getting too thick, cover for the last 30 minutes.
Can you make this the day before?
Ramsay says it twice. In the headnote: “the dish will be even better if made a day in advance and reheated.” In the method: “this dish will be delicious if left overnight once cooked and gently reheated so that the flavours have even longer to develop.”
The spices need time to settle into the lamb. A fresh tagine tastes good. A reheated tagine tastes complete. Cool it, refrigerate, and warm gently on the hob the next day. The fat solidifies on top overnight, which you can skim off before reheating for a leaner finish.
What should you serve with Moroccan lamb?
His couscous salad is the natural partner because the cumin in the couscous echoes the cumin in the lamb. His Moroccan carrot salad is the lighter option: grated carrots with orange zest and toasted cumin that mirrors the spices in the lamb.
For rice instead of couscous, his pilau rice shares saffron and cinnamon with this tagine, so the flavours run through the whole plate. In the Marrakech episode of Gordon, Gino and Fred, Ramsay says Moroccan lamb is “the best lamb I’ve ever tasted.” Served simply, it’s enough on its own.
