Fruity lamb tagine

Fruity lamb tagine

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(120 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

    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, questions and tips

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Comments (133)

niamh93's picture

First time making and it was a success, I cooked it in the oven for 1hr30. Will be making it again.

sianstoodley's picture

This was really easy, and delicious - even the kids loved it! Will definitely make it again.

cansell72's picture

I've made this several times for different friends and it has been a huge hit every time! It is so simp,e to make. I slow cook it to get the lamb beautifully tender.

JRSgreatfood's picture

Nice winter warmer. Easy to make. Would recommend a slightly longer oven time too.

peterbax's picture

Have used lamb and steak on two separate occasions. Both worked well but think 2 hrs cooking is better. Would agree with comments re. reducing the quantity of apricots. Next time I am going to try dates as well. Would appreciate comments from anyone who has used dates.

mazzam's picture

Have substituted apricots for dates in this dish. Used pitted dried dates but soaked them in boiled water first to soften. With slow cooking, they disintegrated into the sauce adding a subtle sweetness.

grimcooking's picture

Wanted to try my hand at lamb tagine and decided to try this easy recipe. Can't fault how easy it is to make. Cooking is minimal and you just leave the dish to stew in its own juices for at least an hour. Next time, I will probably increase that time to at least an hour and a half as the broth did not reduce enough and wasn't that thick. Will add some tomato puree in future just to give it more depth. Halved apricot ingredient as I didn't want the casserole too sweet. As the ras-el-hanout mix I bought didn't have all the ingredients mentioned (cloves, nutmeg, cardamon), I added these in separately to boost flavour. All in all, a good base recipe for lamb tagine.

Annie17's picture

A delicious recipe! I substituted stewing steak for the lamb and cooked for 3 hours, adding the chickpeas and apricots for the last hour. Like others, I would use less apricots next time and perhaps just add for the last half hour as they went a bit mushy. After 3 hours the sauce had reduced beautifully.

sallybeattie's picture

This is a delicious recipe, which I make with chicken breast as my husband doesn't like lamb. I use Sainsbury's Ras el Hanout, which is really tasty and I do use 2 tablespoons as per the recipe. In answer to the previous comment, I make it one or two days before I need it if I can to let the flavours develop, leaving it in the casserole dish and putting into the fridge. I wouldn't leave it out. I serve with couscous.

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

Absolutely delicious! Would definitely make this again and again!

Tallulah_007's picture

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

CSDavies's picture

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

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.

levina_masterson's picture

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

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

So tasty, so easy, got to be repeated.

el5peth's picture

Oops.. Forgot to rate !

el5peth's picture

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

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


Questions (4)

cara1982's picture

I'm making this in the slow cooker for tomorrow nights tea.
It's very watery and doesn't look appetising at all. Should I have removed some liquid as I'm cooking in the slow cooker?!

goodfoodteam's picture

Yes sometimes it is worth reducing the liquid a little when using a slow cooker, but if it is too wet once you are ready to eat it you could strain the juices into a large pan and bubble on the hob to concentrate it. 

bathsheba2's picture

Such a shame that the recipe is wrong! Translated to my IPad as two tablespoons of Ras El Hanout and it should definitely be just two TEAspoonsful. Far too spicy but loved the combination and will try again.....

Victoria_Jane's picture

A really enjoyable dish. If I made it again I wouldn't bother with the pomegranate seeds, not a fan of the crunch.

Tips (2)

syeeric's picture

Very good recipe, I follow it in 100% but in the end I put too many apricots. If you use apricots already rehydrated, you can put 200g, if they are dried and hard, put half (100g).

You can also replace can tomatoes with fresh ones. Just put them in hot water for a minute, peel them and cut.

rbell98's picture

I made this same as recipe but changed tin of tomatoes to passatta and used a Schwartz's Moroccan mixed spice instead of the ras el hangout as recommended and was beautiful

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