Fruity lamb tagine

Prep: 15 mins Cook: 1 hr, 30 mins

Easy

Serves 4
This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Healthy

Nutrition:

  • kcal497
  • fat18g
  • saturates5g
  • carbs46g
  • sugars32g
  • fibre12g
  • protein40g
  • salt1.37g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g lean diced lamb
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 large onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large carrot, quartered lengthways and cut into chunks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 garlic cloves, finely chopped
  • 2 tbsp ras-el-hanout spice mix (see tip, below)
  • 400g can chopped tomato
  • 400g can chickpea, rinsed and drained
  • 200g dried apricot
  • 600ml chicken stock

To serve

  • 120g pack pomegranate seeds
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • 2 large handfuls coriander, roughly chopped

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (138)

cathpotter's picture
3.75

Great recipe. Quite quick to bung in oven. Doubled recipe but didn't double ras el hanout. Glad I didn't as would have been way too hot. Family demolished it. Would definitely make again.

57406112's picture
5

So tasty, so easy, got to be repeated.

el5peth's picture
5

Oops.. Forgot to rate !

el5peth's picture
5

Made this recipe several times and never fails to delight... works really well,with home made flat breads. Only note of caution would be to make sure you use a really good quality raselhanout blend if not making your own ... I've found the cheaper ones tend to be a little thin on flavour.

PhillyCP's picture
5

Love this recipe! So simple and tasty, the pomegranate on top is delicious. We serve with cous cous and homemade flatbread.

kristian1001's picture
0

I don't know if I put to much spice in but the smell and taste of this did not agree with me!

Klakirk1989's picture
5

I found the smell off putting but cooked it for an extra 20 mins and it seemed to disperse leaving a lovely tasting dish.

plewis's picture

This recipe is incorrect - it states two tbsp (tablespoons) of spice and it should be two tsp (teaspoons). I found this out the hard way! Correct please BBC - appalling effort!

rich1e's picture
5

It is 2 tbsp. Make this regularly with 2 tbsp of Al Fez Ras El Hanout and it is delicious!

kristian1001's picture
0

That explains my experience if it as well!

koomalesh's picture
5

I have done this 4 times in the past 2 years. This is a delicious recipe that is not too difficult to make and would not fail you. If you want leftovers, I would suggest 130g-150g of dried apricots instead of 200g. The sweetness of the apricots seeps into the gravy and dominates the gravy's flavour the next day.

mistylake's picture

This was delicious though I would suggest 600g of lamb for 2 people if you want it to last a couple of days!

kellie264's picture

Delicious and very easy to make

Doris the dinner lady's picture
2

I cut up a lamb joint as a change for Sunday lunch instead of a normal roast, served with brown rice, delicious. I added some whole left over dried dates from a cake I was also making, they plumped up lovely and complimented the dish.

Hey Jude's picture

Cooked it yesterday, reheated for tonight's dinner served with jewelled rice that I had left over ( recipe from dec 2013 pg 78) & made my own spice mix. A very nasty dish that I will most definately cook again. Very easy to do

suejenkins's picture

Shouldn't "nasty" read tasty????
Especially if you're going to cook it again!!

chefanthony's picture

You said A very "nasty" dish, I think you meant to say "tasty" lol :-)

suejenkins's picture

I didn't see your post! x

chadford's picture

Very easy and much more successful than other Tagine recipes I've done.
I ended up with a good amount of Tagine sauce leftover without any meat. I oven baked some chicken thighs (on the bone, skin on) rubbed in oil and a bit five spice to serve with the leftover sauce - wow! worked damn well.

janeayl's picture
5

I cook this frequently using neck fillet - have cooked for dinner parties as well as family meals. It is easy to double or treble up when cooking for a crowd. It freezes well for a quick midweek meal. Easy and delicious.

Pages

Questions (7)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…