Lamb, squash & apricot tagine

Lamb, squash & apricot tagine

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(24 ratings)

Prep: 10 mins Cook: 1 hr, 40 mins


Serves 4
A Moroccan mainstay, this slow-cooked casserole is flavoured with cinnamon and ras-el-hanout spices

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal451
  • fat18g
  • saturates6g
  • carbs29g
  • sugars26g
  • fibre7g
  • protein43g
  • salt0.3g
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  • 2 tbsp oil
  • 1 large onion, finely chopped



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

  • 2 garlic clove, finely chopped
  • 1 tbsp ras-el-hanout
  • 1 tsp ground coriander
  • 600g lamb leg, diced into 2cm pieces, excess fat trimmed



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 200g butternut squash, diced
  • 200g soft dried apricot
  • 400g can chopped tomato
  • 500ml lamb or beef stock
  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small bunch coriander
  • couscous and natural yogurt, to serve


  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.

  2. Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.

  3. Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.

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Comments (29)

FastClapper's picture

A delicious supper on a wintery evening! We all loved it. My only complaint is that it left my husband and two children with terrible flatulence. Next time I might swap the dried apricots for some charcoal tablets.

rghjenkins's picture

A firm favourite for me now! Raisins and chickpeas added in the last 30mins uncovered I think are nicer than apricots, also a spoon of honey goes very well!

heybear's picture

I've cooked this a few times now and I'm always left disappointed. My main complaint is the depth of flavour - it's very bland for a tagine.

imfeelingmad's picture

Really enjoyed this recipe - was straightforward to make and tasted great! Used a mixture of spices that we already had. Served with couscous and a fresh cucumber and tomato salad which worked really well. Personally I would want to use a little extra lamb as it was a little sparse. Looked exactly like the picture! Definitely recommend.

sarahlouhughes32's picture

Tasty and so easy to make. Followed recipe and got around 5-6 servings out of it. My sister enjoyed that much, she went back for seconds!
I added chickpeas to bulk it out a little but put them in around half an hour before the dish ready to come out of the oven as I thought they might go mushy. I reduced temperature to 150oC and slow cooked for about 3 hours so the lamb was extra tender. Nothing worse than chewy lamb.

gardener27's picture

Absolutely delicious! I used less apriots and in the yoghurt I stirred in some harrisa paste. This went down a storm.

ferncarinadams's picture

this was crazily delicious. we didn't have enough apricots so added a few figs too. Will certainly be making again, my partner keeps asking when!

lornadc's picture

could I freeze this recipe?

sarahlouhughes32's picture

I don't see why not?

gaokeeffe's picture

I used this for a dinner party. Everybody enjoyed and some had seconds. So easy. I made it the day before, so no last minute rushing on the day. Will definitely be having again and again, yummy. The harissa cous cous and yogurt went very well, we had soda bread for mopping up the juices and I might add a side salad next time. The butcher very kindly trimmed and chopped the meat for me and suggested using cheaper cuts of lamb next time.

janiem's picture

My husband made this when I was out for most of the day. It was very tasty although too many apricots for us, overwhelming the lamb. If making this again would cut the apricots into quarters and add them during cooking, maybe in the last half hour. We used 600g of lamb as stated but lost a lot due to trimming fat so that's maybe a minimum. It probably would benefit from a stick of cinnamon.
I enjoyed it, especially as it was cooked for me!

Rachel P's picture

I tried this for the first time last week with friends round for dinner. It was really delicious and I will definitely use it again - in fact my husband asked if I could make it again, which is unusual!. I added a tin of chickpeas to it, which worked well.

hawki31's picture

I've made many recipes from this website but this is by far the best I've tried. Fantastic recipe, delicious flavours and very easy to cook. I used chicked instead of lamb and it was lovely. Will be making many times over.

bsbdesja's picture

Really lovely recipe, made this as first effort at a tagine. Very easy to make although long cooking time. Love the flavours, definitely will make again!

lizzerty's picture

Made tonight for the family. We all loved it! Lovely fragrant flavours with all the spices and fruit and the lamb was so tender. Will definitely be making this again.

borah_22's picture

Very easy and tasty!

Caroline M's picture

Easy and delicious

LouComley's picture

Used this recipe for my first ever attempt at making a tagine, it was so easy and tasted delicious! Will definitely be making it again.

jskrzyp's picture

Cooked this for 9 last night and everyone really enjoyed it. Used chicken instead of lamb but still just as good.

sarahlouiselake's picture

I really enjoyed this recipie, added red kidney beans for variety.


Questions (4)

sachikoborowik's picture

I've bought lamb shoulder which came with huge bone. Should I discard the bone or can I put it in the casserole with other ingredients?

Thank you.

goodfoodteam's picture

You are probably better off making stock with the bone and then using the stock in the tagine. Lamb shoulder is a fattier cut than leg, but has a lovely flavour and is very tender. If you have time chill the tagine overnight and the fat will solidify on top of the tagine as a separate layer and you can just lift it off and discard it.

deb0604's picture

I would like to try this in the slow cooker...any suggestions on cooking time?

goodfoodteam's picture

Hi there, this recipe would work well in a slow cooker, if using the low setting cook for 6-8 hours, 4 on high. Thanks.

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