Main Course
Lamb Tagine with Turnips and Honey: A Moroccan Sweet-Savory Classic
Original name: Lamb Tagine with Turnips and Honey
About this dish
This lamb tagine with turnips and honey is a fragrant celebration of Morocco's sweet-savory tradition. Tender lamb simmers with turnips, onions, and warm spices until the sauce is thick and glossy, finished with a drizzle of honey and a squeeze of lemon.
The dish draws on the classic tagine technique of slow braising in a conical clay vessel, which traps steam and concentrates flavor. The result is a comforting, aromatic stew that balances earthy turnips with floral honey and citrus—perfect for a cool evening.
Ingredients
UK and US measurements are both included for every recipe.
lamb shoulder
protein1 kg
Imperial measurement: 2.2 lb
turnips
vegetable500 g
Imperial measurement: 1 lb
onion
vegetable1 large
garlic
vegetable3 cloves
ground cumin
spice1 tsp
ground coriander
spice1 tsp
cinnamon
spice1/2 tsp
ginger
spice1/2 tsp
saffron
spice1 pinch
olive oil
fat2 tbsp
honey
other2 tbsp
lemon juice
fruit1 tbsp
salt
seasoning1 tsp
black pepper
seasoning1/2 tsp
water or broth
liquid500 ml
Imperial measurement: 2 cups
cilantro
herb2 tbsp
Method
Prep the ingredients
15 minutesPat the lamb dry with paper towels and season with salt and pepper. Peel and cut the turnips into wedges, chop the onion, and mince the garlic.
Brown the lamb
10 minutesHeat olive oil in a tagine or Dutch oven over medium-high heat. Working in batches, brown the lamb pieces on all sides, about 5 minutes per batch. Transfer to a plate.
Sauté aromatics and spices
6 minutesReduce heat to medium. Add onion and garlic to the pot and cook until softened, about 5 minutes. Stir in cumin, coriander, cinnamon, ginger, and saffron, and cook for 1 minute until fragrant.
Add liquid and simmer
1 hourReturn lamb to the pot. Pour in water or broth and bring to a simmer. Cover and cook gently for 1 hour, until lamb is nearly tender.
Add turnips and honey
25 minutesGently stir in turnips and honey. Continue to simmer, covered, for 20–25 minutes, until turnips are tender and lamb is fully cooked.
Finish and garnish
5 minutesStir in lemon juice. Taste and adjust seasoning. Garnish with fresh cilantro and serve hot.
Equipment
- Tagine or Dutch oven
- Knife
- Cutting board
- Measuring spoons
- Wooden spoon
Nutrition facts
Tips
- For deeper flavor, brown the lamb in batches without crowding the pot, this builds a rich base for the sauce.
- If you don't have a tagine, a heavy Dutch oven works beautifully—just keep the heat low and the lid on tight., Turnips vary in sweetness, taste the sauce before serving and add a touch more honey if you like it sweeter, or a squeeze more lemon for brightness.
- This tagine tastes even better the next day, so feel free to make it ahead and gently reheat.
Serving suggestions
- Serve with warm crusty bread or couscous to soak up the sauce.
- Pair with a simple green salad with a lemon vinaigrette.
- A glass of mint tea is a traditional accompaniment.
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Recipe by
Youssef Benali
Specialises in Moroccan cuisineYoussef makes tagine with preserved lemons he aged for 6 months. He is a patient man.
Describe yourself in three words: Patient, fragrant, lemon hands.