Moroccan-Inspired Lamb Tagine with Goji Berries (Gluten-free of course!)
Published May 23, 2025
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I have been dreaming of going to Morocco for ages. It is not on my calendar this year, so I took a culinary adventure instead. This lamb tagine is a flavorful adventure in a bowl—and thanks to goji berries, it’s also a nutritional powerhouse. Whether you’re new to Moroccan flavors or a longtime fan, this recipe is a comforting, health-conscious twist on a classic.
Table of Contents
Why You’ll Love This Recipe
This Moroccan-inspired lamb tagine is a deeply flavorful, slow-simmered dish that’s comforting, fragrant, and perfect for special occasions or cozy dinners at home. It combines tender chunks of lamb with aromatic spices, dried apricots, and the superfood punch of goji berries. The result? A rich, balanced dish that’s sweet, savory, and warmly spiced.
Best of all, this recipe is naturally gluten-free, dairy-free, egg-free, soy-free, and refined sugar-free, making it a great option for a variety of dietary needs. Whether you’re hosting a dinner party or meal prepping something nourishing for the week, this tagine is both impressive and practical.
What You Will Need
This tagine comes together with a handful of pantry-friendly ingredients:
- Boneless lamb leg, trimmed and cut into bite-sized pieces
- Onion, garlic, and fresh ginger
- Tomato paste and gluten-free broth for the base
- Ras el Hanout, a Moroccan spice blend (store-bought or homemade)
- Cinnamon sticks and optional cayenne for extra warmth
- Dried apricots and BareOrganics Goji Berries for natural sweetness
- Lemon zest, toasted slivered almonds, and chopped cilantro for bright, crunchy finishing touches
- Serve with rice, quinoa, or cauliflower rice
About Goji Berries
Goji berries, also known as wolfberries, have been used for centuries in traditional Chinese medicine and are celebrated today as a modern superfood. They’re naturally sweet, slightly tart, and full of nutrients—particularly antioxidants, vitamin A, iron, and fiber.
In this tagine, BareOrganics Goji Berries add a juicy, subtly tangy element that complements the richness of the lamb and the warmth of the spices. You can also sprinkle extra on top just before serving for a pop of color and added nutrition. Try adding goji berries to smoothies, trail mix, baked goods, or even savory grain bowls for a functional, fruity twist.
Tips and Variations
- Make it ahead: This dish actually improves as it sits, so feel free to make it a day early and reheat gently before serving.
- Vegetarian option: Swap lamb for hearty vegetables like chickpeas, sweet potato, and cauliflower, and use vegetable broth.
- Spice it your way: Adjust the cayenne or skip it altogether for a milder version.
- Alternative to Ras el Hanout: Make your own with ground coriander, cumin, turmeric, cardamom, and allspice.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes! After browning the meat and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6–8 hours.
Is this dish freezer-friendly?
Absolutely. Cool completely, then freeze in an airtight container for up to 2 months. Thaw and reheat on the stove.
What can I serve it with?
Steamed rice, fluffy quinoa, or even cauliflower rice pair well. A side of flatbread or a cucumber salad also makes a great addition.
Is it kid-friendly?
Yes, especially if you reduce or omit the cayenne. The sweetness from the apricots and goji berries balances the spices nicely.
This lamb tagine is a flavorful adventure in a bowl—and thanks to goji berries, it’s also a nutritional powerhouse. Whether you’re new to Moroccan flavors or a longtime fan, this recipe is a comforting, health-conscious twist on a classic. Let me know if you’d like this blog post formatted for your website or as a printable download!
Lamb Tagine
Ingredients
- 2 ½ pounds boneless lamb leg, fat trimmed and cut into bite-sized pieces
- Kosher or fine sea salt
- Freshly ground black pepper
- 3 tablespoons avocado or vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons grated fresh ginger
- 2 cinnamon sticks
- 3 ½ tablespoons Ras el Hanout *see note
- 1 teaspoon cayenne pepper, optional
- 2 ½ cups gluten-free chicken or vegetable broth
- 1 cup water, maybe more
- 1 cup dried apricots
- ½ cup BareOrganics Goji Berries, plus more for serving
- Zest of 1 lemon, grated
- ½ cup slivered almonds, toasted
- ½ cup chopped cilantro
- Cooked rice, quinoa, or cauliflower rice
Instructions
- Preheat oven to 350 °F. Season the lamb with salt and pepper.
- In a Dutch oven or large oven-proof pot, heat oil over high heat. Add the lamb in stages (do not overcrowd the pot) and brown on all sides, about 4 minutes. Remove to a bowl or plate. Turn heat down to medium-high, add the onion and a pinch of salt, and cook until translucent, about 3 minutes. Add the garlic and cook for 30 seconds. Add tomato paste, ginger, cinnamon sticks, Ras el Hanout, and cayenne pepper if using. Cook, stirring for 1 – 2 minutes or until fragrant.
- Add the lamb back to the pot along with broth and water. Stir, bring to a simmer, cover the pot, and place in the oven for 45 minutes. Add the dried apricots and goji berries. Check the amount of liquid to make sure it has not reduced too much, if so, add in another ½ cup. Put back in the oven for 45 minutes or until the lamb is tender. Stir in the lemon zest and serve over rice with almonds, cilantro, and more goji berries.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
