Fruity lamb tagine

Fruity lamb tagine

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(92 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

Comments, questions and tips

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Comments

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spicelover's picture
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Tried loads of different Tagine recipes and they were so disappointing - but - this one is outstanding. I think it must be the spice mix that takes it to another level. We didn't have enough Apricots, so, added dates and raisins to up the quantity of fruit.

cshields's picture
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How easy and tasty this is. I loved it but my family were not so impressed,that was down to some of the ingredients not being favourites of theirs. In saying that they would have it again but with a rice dish rather than couscos (a personal choice.)

michelledene's picture
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I made this to feed 12 people used lamb shoulder and it was gorgeous melt in the mouth and rich, I think it would make a great bonfire night dish. I made it the night before serving.

jenroscow's picture

Stunning crowd pleaser
Ras el hanout mix: 1/4 tsp cinnamon & 1/8 tsp cloves & 3/4 dsp cardamom & 2 dsp coriander & 1 dsp cumin & 1/8 tsp nutmeg & 1 dsp timeric & 1/2 tsp black pepper

dcavalla's picture
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Yumm...

louiseingham's picture
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Absolutely yummy - enjoyed by whole family. Minimise the spices for younger tastebuds by only using half teaspoon of the spice mix. If there's any left it's fine for packed lunch at work!!

gillhalloway's picture
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I have made this a few times now for dinner parties. It is very easy to make and tastes absolutely delicious. The flavours are great. Tastes even better made the day before you need it. I usually cook it for at least 1 hour and half though. Is just as nice without the pommegranites, but they are a nice touch for a dinner party as they make the dish look a little more impressive.

dartmoorlass's picture
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Love this recipe. So easy to make, apart from browing the meat, you just mix all the recipes in a pot and leave to cook in the oven. It came out perfectly and all the family gave it the thumbs up, even my youngest who doesn't like spices. It's not too hot, so it's a great recipe for all the family. I think it would make an impressive dinner party meal too because it tastes like you've spent hours slaving over it!

meatpief's picture
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This is simply amazing. I made it last week to stock up for work. Everyone thinks it is delicious. Even my girlfriend who is not a fan of foreign food said this was the nicest thing she had ever tasted - a definate winner and Im making it again this morning. Someone was asking about replacing the apricots...I love apricots but if you dont maybe you could replace them with dates or prunes? Thanks for the recipe. I also cooked it for slight longer than an hour mmmmm.

rosewater's picture
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Easy, lovely and I bought the lamb from the reduced counter.
Will do it often. Froze well too.

helsbelsjoe's picture
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Great tAsting dish.

daisymai's picture

Very easy and very very tasty. Did it for guests last weekend and am doing it for different guests this weekend. Lovely!

kerleo22's picture
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Made this again today. forgot to buy carrots, so used parsnip instead.
Superb

katvic's picture

yummy thank you Barney x

katiemaur's picture
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I made this for a dinner party and it was absolutely delicious - the lamb was meltingly soft, flavours were great and very easy to make (I made it the day before and just heated it up, great for chatting to friends!). Will definitely make again.

drfabio's picture
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Loved this one and making it for friends again tonight. I thought it would be a bit bland with just 2tbsp of spice in (never having tried ras-el-hanout before), but boy was I wrong! I used the Arabica Spice Company one, and since then I've taken to adding it to soups and tomato sauces! Clara Jane: I think it must be something to do with your mix of spice - though I do also love the other lamb dish you're talking about, I thought this one has so much more flavour.

cjsansom's picture
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Sorry but I wasn't impressed and I much preferred (loved) the Moroccan lamb with apricots, almonds and mint recipe on this site. To be fair to the recipe, the problem could have been my rubbish attempt at combining the spices for the ras- el-hanout mix. I won't try this one again.

hayleyb54321's picture
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lovely- becomming a weekly habit in my house!! have also tried it with lamb shanks- works just as well!!

juliesharp's picture
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Brilliant and very easy recipe. Did this for 20 people at the weekend and it went down really well. Did a veggie version by omitting the lamb and subsituting it for aubergines. Found the spice mix in a large Sainsburys.

fatal6ert's picture
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Easy to make but absolutely gorgeous. Fed it to a couple of friends for lunch and they raved about it (though I forgot to add the pomegranate seeds)

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