Fruity lamb tagine

Fruity lamb tagine

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(124 ratings)

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
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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.

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Comments, questions and tips

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Comments (135)

sheffcol's picture
5

Stuck to the menu except more meat added. Lamb makes it fairly expensive dish but tasted fantastic. Quick and easy to make even for inept cook like myself

juliebahrain's picture
4

Made our own ras el hanout spice mix from internet recipe. Sadly, there was too much mixture for my 'large' Lakeland tagine pot even with 100ml less water in the stock and some spilt out on to oven floor:-( . However, all was beautifully cooked and husband and son really enjoyed it.

cupcake1971's picture
5

Made this tonight for our anniversary dinner it was amazing. Swapped the apricots for prunes and marinated the meat ion the spices for an hour beforehand. Warm spiciness and great with cous cous, green salad and a dollop of sour cream. WILL DEFINITELY BE MAKING AGAIN.

marzi71's picture
5

Served this up to family visting - half way through meal he asked do you want the good news or the bad news first....said bad first? Reply was bad news...I don't like lamb :-( Good News?....loved this dish!!!

jmbrewer's picture
5

A lovely dish, will definitely be making this again!!

aishaness's picture

Would it be possible to make the recipe with beef instead of lamb? (I'm a student and can't always afford lamb lol) x

chefchivs1's picture

very easy and really tasty. Even my fussy 18 month old son loved it!! Will be making again!x

emilysenior's picture
5

Delicious! It had about 1hr 20mins in the oven. The ras-el-hanout spice mix was available in the specialist section of Tesco - I had no problems finding it.

spicelover's picture
5

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
3

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
5

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

louiseingham's picture
5

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
5

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
5

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
5

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
5

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

helsbelsjoe's picture
5

Great tAsting dish.

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