Fruity lamb tagine

Recipe uploaded by

Barney Desmazery

11 ratings

Recipe by Barney Desmazery

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1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.
2. If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

Spice mix

Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

497 kcalories, protein 40g, carbohydrate 46g, fat 18 g, saturated fat 5g, fibre 12g, salt 1.37 g

Latest comments and suggestions

• Kate2008

  19 September 2009

  Kate2008 commented on this recipe

  Lovely, very simple but great flavours. The apricots really bring out the flavour of the lamb.

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• nix

  21 September 2009

  nix rated and commented on this recipe

  

  V simple recipe, but tastes absolutely divine! However, I had it in the oven for 1hr 30 mins.

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• LoobyLoo

  24 September 2009

  LoobyLoo commented on this recipe

  One of the best recipes I have made from the magazine! Tasted so delicious and not like it should be a super healthy meal!!

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• LoobyLoo

  24 September 2009

  LoobyLoo rated and commented on this recipe

  

  Oops forgot to give it the well deserved 5 stars!

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• Sugar Spud

  28 September 2009

  Sugar Spud rated and commented on this recipe

  

  I don't eat meat, so I used soya chunks instead of the lamb and I left it to simmer on the hob rather than cook in the oven. The end result was great and got the thumbs up from my hubby, so definitely one to make again.

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• Melody

  01 October 2009

  Melody commented on this recipe

  Cooked this for a group of friends who I have cooked many meals for over the years and this was described as one of the best. It was delicious and very easy to make. Left in oven for an hour and a half. Served with harissa couscous another Good Food recipe which was also really tasty and went very well with the tagine.

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• Melody

  01 October 2009

  Melody rated and commented on this recipe

  

  Ooops sorry forgot the stars!!

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• Beth

  03 October 2009

  Beth rated and commented on this recipe

  

  Didn't add any of the garnish but thought this was a great little recipe - sure to make again. Very tasty and so easy.

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• taylsfromwales

  05 October 2009

  taylsfromwales commented on this recipe

  Made it as per the recipe,with Welsh Lamb. It was delicious.I obtained the Ras el hanout from Seasoned Pioneers, great aroma. Served it with the harissa couscous. Great combination.

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• taylsfromwales

  05 October 2009

  taylsfromwales rated this recipe

  

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• munchkin

  08 October 2009

  munchkin rated and commented on this recipe

  

  So lovely and really easy. Made it the day before so the flavours were even better. Served four very generously and great with rice.

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• Jo

  08 October 2009

  Jo rated and commented on this recipe

  

  Enjoyed this recipe but have done better lamb tagines. Not sure I'd do it again

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• DebbieA21

  14 October 2009

  DebbieA21 rated and commented on this recipe

  

  An absolutely gorgeous recipe. Quick, easy and very tasty. Superb!

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• thynk2much

  27 October 2009

  thynk2much rated and commented on this recipe

  

  This was gorgeous -- don't miss out the pomegranate as garnish which gives it such a sour tangy kick. Was also great as leftovers a couple days later.

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• Barney

  04 November 2009

  Barney commented on this recipe

  Thank you all, this is one of my favourite healthy recipes, I think the pomegranate takes a simple tagine to another level. Bx

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• patti

  20 November 2009

  patti rated and commented on this recipe

  

  Loved this recipe so quick and easy and full of flavour

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Ingredients

• 2 tbsp olive oil
• 500g lean diced lamb
• 1 large onion , roughly chopped
• 2 large carrots , quartered lengthways and cut into chunks
• 2 garlic cloves , finely chopped
• 2 tbsp ras-el-hanout spice mix (see tip, below)
• 400g can chopped tomatoes
• 400g can chickpeas , rinsed and drained
• 200g dried apricots
• 600ml chicken stock

TO SERVE

• 120g pack pomegranate seeds
• 2 large handfuls coriander , roughly chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook min 1 hr 30 mins

Super healthy, Dairy-free

Ingredients

• 2 tbsp olive oil
• 500g lean diced lamb
• 1 large onion , roughly chopped
• 2 large carrots , quartered lengthways and cut into chunks
• 2 garlic cloves , finely chopped
• 2 tbsp ras-el-hanout spice mix (see tip, below)
• 400g can chopped tomatoes
• 400g can chickpeas , rinsed and drained
• 200g dried apricots
• 600ml chicken stock

TO SERVE

• 120g pack pomegranate seeds
• 2 large handfuls coriander , roughly chopped

497 kcalories, protein 40g, carbohydrate 46g, fat 18 g, saturated fat 5g, fibre 12g, salt 1.37 g

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