Fruity lamb tagine

Fruity lamb tagine

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(123 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

    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

    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

    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

    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

    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 (134)

kerleo22's picture
5

Made this again today. forgot to buy carrots, so used parsnip instead.
Superb

katvic's picture

yummy thank you Barney x

katiemaur's picture
5

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
5

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
2

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
5

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

juliesharp's picture
4

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
5

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)

bocager's picture
5

I made this recipe by cooking a half shoulder of lamb in my slow cooker overnight with the onions, garlic and carrots, and water to make a good lamb stock. I took the tender meat off the bone and then used the same ingredients except that I used skimmed lamb stock for the stock. It was delicious, made loads and is a really cheap and tasty winter dish!

clarinda's picture

Sweet and delicious. Cut the apricots smaller. Made it for a celebration dinner after Christmas and enjoyed by all.

helena123's picture
5

Wonderful recipe, I served it with cous cous and it was delicious

kristo's picture
4

Not a lover of lamb but this was devine! Devoured!

kimkap's picture

Can anybody recommend something to replace apricots - it doesn't matter how many dishes I've tried with them I just don't like them.

vichampton's picture
5

Wow....really easy to make and it went down a treat. Will definitely be making this again. Is it possible to freeze, as I'll try that I think. Thankyou.

jackkarp09's picture
5

This was a fantastic dish, very easy to make - and great for a dinner party! I made it a day in advance, which meant that I was not stressed out in the kitchen on the day! I reaheated it on a low heat for a good half hour and served!!!

hanis82's picture
4

i don't care much for lamb, but i made this for my husband who does. he loved it! made my own mix of spices since i couldnt find the spice mix. the gravy itself was delicious and i ended up eating that and the chickpeas with cous cous. tasted even better the next day!

frenchie0403's picture
5

Have made this on several occasions for casual suppers with friends & am now asked to 'do the lamb'. In the unlikely event of there being left-overs, these are even tastier the following day!

rich1e's picture
5

An absolutely brilliant dish! Flavours are great and it's so easy to make! Cooked it for 2 hours and the meat just melted. Will definitely be making this again!!!

rhonda78's picture

Amazing recipe! I reduced the meat and added extra veg. I added some roasted aubergine which went very well. Def worth looking out for the spice mix (large tesco) as it absolutely made the dish!

janetnick's picture
5

This is so delicious, even better when reheated the next day.

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