Cannabis Lamb Tagine

Ingredients

• 800 g 28.2 oz Lamb leg or shoulder (cut into 1.5-inch cubes)
• 50 g 1.8 oz Cannabis butter
• 2 piece 2 piece Onions (halved, thinly sliced)
• 3 cloves 3 cloves Garlic (minced)
• 2 tsp 2 tsp Ras el Hanout
• 1 tsp 1 tsp Ground cinnamon
• 1 tsp 1 tsp Ground cumin
• 0.5 tsp 0.5 tsp Ground ginger
• 1 pinch 1 pinch Saffron threads (dissolved in 2 tbsp water)
• 200 g 7.1 oz Dried apricots (halved)
• 100 g 3.5 oz Blanched almonds
• 400 ml 1.69 cup Lamb or chicken broth
• 2 tbsp 2 tbsp Honey
• 1 tsp 1 tsp Salt
• 3 tbsp 3 tbsp Fresh cilantro (chopped)
• 1 piece 1 piece Organic lemon (zest)

Instructions

1. 1
   Heat tagine or Dutch oven over medium heat. Melt cannabis butter.
2. 2
   Sear lamb cubes in cannabis butter on all sides until golden brown — in batches, don't overcrowd the pan.
3. 3
   Remove lamb. In the same fat, cook onions until translucent, 8 minutes.
4. 4
   Stir in garlic and all spices. Toast for 2 minutes until fragrant.
5. 5
   Return lamb to pot. Pour in saffron water and broth. Bring to boil.
6. 6
   Add apricots. Cover, braise in oven at 300°F (150°C) for 70 minutes.
7. 7
   Toast almonds in dry skillet until golden. Stir honey into tagine.
8. 8
   Simmer uncovered for another 15 minutes — sauce reduces and becomes glossy.
9. 9
   Serve garnished with cilantro, almonds, and lemon zest. Serve with couscous.

Pro Tips

• Use cannabis butter for searing — the long, low-temperature oven braise fully activates THC.
• Quality Ras el Hanout matters: a good blend contains 20–30 spices.
• No authentic tagine? A heavy cast-iron Dutch oven works identically.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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