Family meals: Easy lamb tagine

Latest comments and suggestions

• masha

  2012-06-22 12:11:05.758327

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Flo

  2012-06-23 21:29:59.33489

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nat

  2012-06-25 10:55:28.721302

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nepenthe

  2012-06-27 17:08:47.217993

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Saz

  2012-07-16 19:14:46.357715

  Saz rated and commented on this recipe

  

  Loved this, cooking it again already!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nat

  2012-07-17 15:02:54.87881

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Babka the Brave

  2012-09-08 11:54:10.428506

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jaz

  2012-10-20 08:37:54.637802

  Jaz rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• catarnold

  2012-10-25 22:18:36.716055

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Neatandtidy

  2012-11-13 14:51:51.917476

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Selina

  2012-12-05 20:16:32.428116

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Love it

  2013-02-01 10:55:55.248641

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Julie Bahrain

  2013-02-23 18:18:23.704297

  Julie Bahrain rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• MarkWarri

  2013-03-07 06:34:49.754075

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pamela williamson

  2013-05-06 19:36:08.27606

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2303638/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.