Fruity lamb tagine

Fruity lamb tagine

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(126 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins


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


  • kcal497
  • fat18g
  • saturates5g
  • carbs46g
  • sugars32g
  • fibre12g
  • protein40g
  • salt1.37g
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  • 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



    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



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

  • 2 large carrot, quartered lengthways and cut into chunks



    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



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

  • 2 large handfuls coriander, roughly chopped


  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.

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Comments (137)

shawski's picture

Delicious meal - I keep making it again and again! One of my all time favourite meals!

rjsteinitz's picture

Amazing! I'm not a fan of fussy cooking so this was perfect. The flavours are so impressive! I would say that I regularly cook this dish for 3 hours and leave it overnight if I'm having people over. Then another hour or so in the oven so the lamb is really sweet and tender. A favourite recipe of mine.

stepratt's picture

Very good dish. Nice rounded flavours throughout. Every mouthful has a different taste. Highly recommend.

melaniejb1's picture

A gorgeous recipe! I've made it several times in the slow cooker - I just minus the 600ml chicken stock and add 2 stock cubes and don't put any extra water in (I might add a splash if it needs it) and put it on low for about 6+ hours.

I've got some stewing beef (reduced) so am going to try it with beef tonight...we shall see how it goes!

singer_painter's picture

I made this and my husband LOVED it! It was delicious! I did have to cook it for 1hr. 20mins though... the carrots refused to cook through.... This will be in my favourites from now on!

surfnirvana's picture

Easy to make and delicious to eat. Made it for dinner with friends and they raved about it! Not sure I would add the pomegrante again next time. Flavours were amazing and the lamb was so tender.

ebrierley's picture

Absolutely delicious. I made this for a dinner party and it was loved by everyone. I doubled the recipe but with the same quantity of apricots. I made it the day before, cooked it for almost 2 hours and then reheated on the day. Served with harissa couscous, it was a big hit. I will definitely make it again!

bonny4's picture

Tried this recipe this evening and it was absolutely delicious!! Had to put together the ras-el-hanout myself but it still tasted great. Top marks from all at the table! Thanks Barney!

rachelchamberlain14's picture

Family absolutely loved this recipe! I wasnt sure at first but once put with the harissa couscous (minus the harissa, with plenty of coriander instead) the meal tasted absolutely divine. I was so pleased that the family loved it and the pomegranate seeds definately made it...fruity yet spicy....i cooked it on a low heat for about 2 hours and my lamb was beautiful and tender and had really marinated in the sauces.

generalmaverick's picture

Very nice dish, I didn't have Ras el Hanout so I improvised. I used lamb shoulder, as I tend to think fatty cuts are better for stewing.
I also added a tablespoon of honey ( not a strong honey) which adds a lot in terms of flavour!

tanyababu's picture

oops forgot the well deserved stars!

tanyababu's picture

Fabulous recipe and so easy to make. I added dates as well as apricots, and used the sainsburys own ras el hanout. I agree that the pomegranate seeds and coriander garnish just make the dish.
I will definitely be making this again, and I am looking forward to the leftovers for lunch tomorrow!

mrscrunke's picture

An easy and tasty recipe, would do again but using less apricots next time as found it quite a sweet dish.

lauracnicol's picture

Made this last night - my husband and I both loved it! I cut the lamb into small chunks and did it in a tagine in the oven for about an hour and a half.

clairebear0209's picture

This is my signature dish! Everyone loves it.

estpyz's picture

AMAZING!!!! I loved this so much i wanted to make it again the next day.
I also used 2 tbsp of a tagine paste from tesco instead of the spices and it was still fab!

t_emsy's picture

Fantastic, quick, delicious . Had left over mushrooms and added them also . Would definitely make this again.

lugsyk's picture

Absolutely delicious. I added dried prunes too and served with sweet potato mash. Yummy!

elthar's picture

That's our new family favorite! I put some pre-cooked rice into the dish to during the last 20 minutes, absolutely delicious. Will be making this often!


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