Family meals: Easy lamb tagine

Family meals: Easy lamb tagine

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(24 ratings)

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Cooking time

Prep: 10 mins Cook: 2 hrs, 10 mins

Skill level

Easy

Servings

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

Sweet juicy apricots and tender butternut squash are a winner with kids and make for a delicious Middle Eastern family meal for toddlers through to teens and beyond

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (4)

kcalories
413
protein
27.2g
carbs
27.3g
fat
21.7g
saturates
7.5g
fibre
6.4g
sugar
22.4g
salt
1g

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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Method

  1. Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
  2. Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
  3. Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
  4. Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 – 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.

Recipe from bbcgoodfood.com, June 2012

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Comments

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goodfood123456's picture
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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!

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

neatandtidy's picture
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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!

ctlarnold's picture
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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

babsfazekas's picture
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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.

snicka's picture
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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.

allensarah1981's picture
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Loved this, cooking it again already!

cloud22's picture

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.

snicka's picture
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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.

fjordmcinto's picture

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.

masha0712's picture
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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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