Family meals: Easy lamb tagine

Family meals: Easy lamb tagine

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(28 ratings)

Prep: 10 mins Cook: 2 hrs, 10 mins


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

  • Freezable

Nutrition: per serving (4)

  • kcal413
  • fat21.7g
  • saturates7.5g
  • carbs27.3g
  • sugars22.4g
  • fibre6.4g
  • protein27.2g
  • salt1g
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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…

  • 1 onion, finely diced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrot, finely diced (about 150g)



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 500g diced leg of lamb
  • 2 fat cloves garlic, crushed



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • ½ tsp cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp ground ginger
  • ¼ tsp saffron strands



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 tsp ground cinnamon
  • 1 tbsp clear honey
  • 100g soft dried apricot, 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



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • chopped parsley and toasted pine nuts, to serve (optional)



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments (40)

mrsdaly's picture

not great at all....disappointed with it and added extra stock and fresh coriander as recommended. Won't be cooking again

last edited: 09:53, 11th Sep, 2013
northumbrianlucy's picture

The lamb was lovely, but the recipe wasn't anywhere near as tasty as I thought it would be. Such a shame as it smelt so good at the beginning! Didn't use the Saffron as couldn't afford to, and therefore it also didn't nearly look as nice as picture!

cjewing's picture

Loved it, really easy to cook.. Needed to add double the stock and also added some coriander at the end. Will definitely make again

gdgirl's picture

can this be done as a slow cooker please?

JakeHyde's picture

Did you try this in the slow cooker?

wilton01's picture

Really tasty and although needs long time to cook it can be left to get on with it. Will serve at next gathering as sure everyone will love it as much as we did.

pammie4's picture

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

markwoz's picture

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.

juliebahrain's picture

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

goodfood123456's picture

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

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

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

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

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

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

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

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

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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