Family meals: Easy lamb tagine

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• masha

  22 June 2012

  masha rated and commented on this recipe

  

  Very nice, meat was very tender and the pumpkin was cooked perfectly. Next time I would double the meat though, as I found there was not enough in comparison to the pumpkin. I also found that I needed to add a lot more water, but I just added more as I went along to make sure it didn't burn.

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• Flo

  23 June 2012

  Flo commented on this recipe

  Very nice, but only enough for 3... Good with lemon and garlic couscous, the sharpness of the lemon contrasted nicely with the tagine, which was pretty sweet. Only butternut squash I could get on the day was a super sweet variety. Would definitely make this again, nice and simple.

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• Nat

  25 June 2012

  Nat rated and commented on this recipe

  

  Everyone loved this dish - the lamb was very tender - as someone else said I needed to add more lamb than stated in the recipe. It worked well with prunes instead of apricots. Also not too sweet.

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• nepenthe

  27 June 2012

  nepenthe commented on this recipe

  For someone who is on a strict low fat diet for medical reasons, change the lamb for chicken and use a little veg stock t for cooking the onion, carrot and meat. I used 750g of chicken thighs.

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• Saz

  16 July 2012

  Saz rated and commented on this recipe

  

  Loved this, cooking it again already!

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• Nat

  17 July 2012

  Nat commented on this recipe

  I don't eat meat so haven't often made it but made this recipe recently and everyone loved it, the lamb was super tender and according to people who've eaten this dish before it wasn't too sweet as it often can be. Didn't have apricots but used prunes and it worked well.

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• Babka the Brave

  08 September 2012

  Babka the Brave rated and commented on this recipe

  

  Used 750 g of lamb, an eyeballed mixture of harissa, cumin and cinnamon, and no extra water. Turned out wonderful. We had it for dinner between the two of us and had enough left to make a pie the next day - also very good.

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• Jaz

  20 October 2012

  Jaz rated this recipe

  

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• catarnold

  25 October 2012

  catarnold rated and commented on this recipe

  

  Followed the recipe exactly except for the saffron - too expensive a spice for 1/8th of a teaspoon for just me and my husband! I cooked it all from start to finish in a Tagine I recently bought in Marrakech and have to say it was on par with the tagines I had in Morocco. Mouthing wateringly delicious, I served with cous cous - will make again and again

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• Neatandtidy

  13 November 2012

  Neatandtidy rated and commented on this recipe

  

  This was very tasty! Made it last night and so simple. I added a tin of plum tomatoes to make it more-ish, used 600g diced lamb and left out the saffron. As above, on a par with tagines I've had in Morocco. Not sure about serving 4-6 people though but was enough my husband and I with some leftovers for today. Will make again!

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• Selina

  05 December 2012

  Selina rated and commented on this recipe

  

  Very simple to do though you need to start early to get it done for after work! Tasty and a bit different.

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• Love it

  01 February 2013

  Love it rated and commented on this recipe

  

  Very quick and easy to make. All the family loved it. I used frozen, diced squash, added a few minutes before the end, as it cooks quickly. I know that sounds lazy, but it speeds up the process!

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• Julie Bahrain

  23 February 2013

  Julie Bahrain rated and commented on this recipe

  

  Lovely Tagine, very authentic according to husband. Served with Harissa Coucous.

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• MarkWarri

  07 March 2013

  MarkWarri commented on this recipe

  Great recipe and the lamb was so tender. Very easy but be aware of the time required for it to cook you need a good hour and a half. I used fresh ginger which gave it a nice boost of flavour. Cooks best in a big heavy pot with lid. I used a cast iron one on low heat. Will definitely try again and experiment a bit with some of the ingredients.

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• pamela williamson

  06 May 2013

  pamela williamson rated and commented on this recipe

  

  Lovely range of tastes but a lot of time and effort. To much to do if cooking it after a day at work

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Ingredients

• 2 tbsp olive oil
• 1 onion , finely diced
• 2 carrots , finely diced (about 150g)
• 500g diced leg of lamb
• 2 fat cloves garlic , crushed
• ½ tsp cumin
• ½ tsp ground ginger
• ¼ tsp saffron strands
• 1 tsp ground cinnamon
• 1 tbsp clear honey
• 100g soft dried apricots , quartered
• 1 low-salt vegetable stock cube
• 1 small butternut squash , peeled, seeds removed and cut into 1cm dice
• steamed couscous or rice, to serve
• chopped parsley and toasted pine nuts, to serve (optional)

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Difficulty and servings

Serves a family of 4 - 6 or makes 6-8 toddler meals

Preparation and cooking times

Prep 10 mins

Cook 2 hrs 10 mins

Ingredients

• 2 tbsp olive oil
• 1 onion , finely diced
• 2 carrots , finely diced (about 150g)
• 500g diced leg of lamb
• 2 fat cloves garlic , crushed
• ½ tsp cumin
• ½ tsp ground ginger
• ¼ tsp saffron strands
• 1 tsp ground cinnamon
• 1 tbsp clear honey
• 100g soft dried apricots , quartered
• 1 low-salt vegetable stock cube
• 1 small butternut squash , peeled, seeds removed and cut into 1cm dice
• steamed couscous or rice, to serve
• chopped parsley and toasted pine nuts, to serve (optional)

PER SERVING (4)

413 kcalories, protein 27.2g, carbohydrate 27.3g, fat 21.7 g, saturated fat 7.5g, fibre 6.4g, sugar 22.4g, salt 1 g

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