Fruity lamb tagine

Fruity lamb tagine

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(102 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Dairy-free
  • Healthy
Nutrition info

Nutrition

kcalories
497
protein
40g
carbs
46g
fat
18g
saturates
5g
fibre
12g
sugar
32g
salt
1.37g

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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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.

Recipe from Good Food magazine, October 2009

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Comments

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jolilly's picture
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Delicious. Really enjoyed this. However, the recipe does not suggest which cut of lamb to use. We used diced leg and it had to cook for nearly 2 hours in order to soften the meat and really bring out the flavour.

clairetoner's picture
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I have made this dish a number of times now. So easy and very tasty.

pipmanley's picture

Absolutely gorgeous definitely a family favourite

caroljefferson's picture

I live in France, and lamb is expensive here so I use minced pork which is very reasonable as a substitute for beef and lamb, result was superb and enjoyed by husband and 2 picky teenagers!!

bonney-blythe's picture
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Superb. Mistakenly used apricots that were ready to eat and they disintegrated so next time i'll use proper dried ones. Would urge you to include the pomegranate and coriander - it really does enhance the dish

maryhills12's picture
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Gorgeous with Harissa couscous

foodiekat's picture
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We made this last week and it was absolutely fantastic. We put it in the slow cooker before going to work and the house smelt fantastic when we got in! One of the nicest recipes we've tried from this site, and so easy too. Definitely recommend.

lindsay990's picture

Hi how long and on what setting did you do this in your slow cooker? Thanks

bsturge's picture
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Delicious tagine. Quite easy to make. The pomegranate seeds make it really exotic.

colldoll's picture
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This is so easy to make and really delicious. Good with rice, couscous or potatoes.

adazmanx's picture
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This was lovely and easy to make and having made it for friends I was really pleased when they all said how much like a restaurant meal it was. I served it with some lemon flavoured rice and some home made flat breads.

jhammerton's picture
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Really tasty and so easy to make (I used chopped apricots as the supermarket had sold out of whole ones). I had never heard of ras-el-hanout before -- really lovely mix of spices. Will definitely make again.

calamity_janet's picture
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Easy to make, looks lovely with the pomegranate seeds and herbs, and tasted great - meat very tender after 1.5 hours. Will make again!

jeanius's picture
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We all agree that we don't want this again. We love all differently spiced recipes. Feel like our expensive choice of the lamb we bought was wasted. Not very often I dislike something this much on this website.

tonybilbie's picture

Excellent dish, very tasty and if you do it in the slow cooker the lamb is amazing !!!

ellierose20's picture
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So impressive and delicious, yet extremely simple. All my friends and family love it and have asked for the recipe. It's the perfect dish to cook ahead, as it tastes even better the next day. If I am cooking for a special occasion I use neck fillet of lamb. Although it is a fattier cut of meat, most of the fat cooks out and can be skimmed off the surface, and it is unbelievably tender. However, if I am cooking it for an every day meal I stick with a lean cut of meat as it is much healthier.
Delicious served with Harissa Couscous, as suggested.
I cannot recommend this recipe highly enough!

chickenofpie's picture
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Very tasty. Didn't have any chickpeas but still tasted great. Will make this one again.

moriere's picture
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A real winner - I cook this long and slow - so full of flavour. Have made this umpteen times for friends/family of different nationalities and it always goes down well

mdej123's picture
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My absolute favourite lamb tagine recipe. I have cooked this several times, for family and friends and always get complimented on the dish. I also served with the harissa couscous as it quick and convenient to put together and both dishes go so well. Very easily doubled.

emmafifema's picture
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Wow! Just gorgeous - never had tagine before let alone cooked it and I just loved it - served with harissa couscous recipe from here.

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