Fruity lamb tagine

Fruity lamb tagine

  • 1
  • 2
  • 3
  • 4
  • 5
(110 ratings)

By

Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
rsyhelen's picture

If making a day in advance, how do people store this? Is it ok to leave it in the casserole dish with the lid on, or should it go in the fridge?

isabellep's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious! Would definitely make this again and again!

Tallulah_007's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is a super simple really tasty recipe. Will definitely be making this again!

CSDavies's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I cooked this for a mothers day lunch and it went down a treat. Everybody went up for seconds and even took some home. A must!

Klakirk1989's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was sooooo tasty and would be ideal to double up and serve a crowd.
I am not keen on fruit in food so did without the apricots and didn't miss them.
The spices smelt a bit 'fragrant' whilst it was cooking but there was no taste of the smell I didn't like once it was served.
HIGHLY RECOMMENDED!

levina_masterson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My favourite recipe. Ever. Hands down - make it again and again for family and they keep coming back for more. (If you aren't a huge fan of Moroccan spice then us 1 tbsp rather than 2, but we love it and if slow cooked for long enough will really blend in to the lamb well).

cathpotter's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great recipe. Quite quick to bung in oven. Doubled recipe but didn't double ras el hanout. Glad I didn't as would have been way too hot. Family demolished it. Would definitely make again.

57406112's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So tasty, so easy, got to be repeated.

el5peth's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Oops.. Forgot to rate !

el5peth's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this recipe several times and never fails to delight... works really well,with home made flat breads. Only note of caution would be to make sure you use a really good quality raselhanout blend if not making your own ... I've found the cheaper ones tend to be a little thin on flavour.

PhillyCP's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this recipe! So simple and tasty, the pomegranate on top is delicious. We serve with cous cous and homemade flatbread.

kristian1001's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I don't know if I put to much spice in but the smell and taste of this did not agree with me!

Klakirk1989's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I found the smell off putting but cooked it for an extra 20 mins and it seemed to disperse leaving a lovely tasting dish.

plewis's picture

This recipe is incorrect - it states two tbsp (tablespoons) of spice and it should be two tsp (teaspoons). I found this out the hard way! Correct please BBC - appalling effort!

rich1e's picture
  • 1
  • 2
  • 3
  • 4
  • 5

It is 2 tbsp. Make this regularly with 2 tbsp of Al Fez Ras El Hanout and it is delicious!

kristian1001's picture
  • 1
  • 2
  • 3
  • 4
  • 5

That explains my experience if it as well!

koomalesh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have done this 4 times in the past 2 years. This is a delicious recipe that is not too difficult to make and would not fail you. If you want leftovers, I would suggest 130g-150g of dried apricots instead of 200g. The sweetness of the apricots seeps into the gravy and dominates the gravy's flavour the next day.

mistylake's picture

This was delicious though I would suggest 600g of lamb for 2 people if you want it to last a couple of days!

kellie264's picture

Delicious and very easy to make

Doris the dinner lady's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I cut up a lamb joint as a change for Sunday lunch instead of a normal roast, served with brown rice, delicious. I added some whole left over dried dates from a cake I was also making, they plumped up lovely and complimented the dish.

Pages

Questions

Tips