Lamb, squash & apricot tagine

Lamb, squash & apricot tagine

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 1 hr, 40 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
451
protein
43g
carbs
29g
fat
18g
saturates
6g
fibre
7g
sugar
26g
salt
0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp ras-el-hanout
  • 1 tsp ground coriander
  • 600g lamb leg, diced into 2cm pieces, excess fat trimmed
  • 200g butternut squash, diced
  • 200g soft dried apricots
  • 400g can chopped tomatoes
  • 500ml lamb or beef stock
  • zest 1 lemon
  • small bunch coriander
  • couscous and natural yogurt, to serve

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  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.

Recipe from Good Food magazine, September 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sarahlouhughes32's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

I don't see why not?

gaokeeffe's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

rachelmiddleton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really delicious - great depth of flavour - probably the best tagine recipe I've made!

mrbothered's picture

I have made this and it was great. But, at the top it says 'flavoured with cinnamon and ras-el-hanout ', but there is no cinnamon listed? I know there is some in the spice mix but is that it? Just wondering, I did just as the recipe said and it was brilliant.

canvey's picture

Really lovely dish. First time I've cooked a tagine so just randomly chose a recipe and would definetely make it again. I added a can of chickpeas bout half way through.

sprinkles23's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was delicious but I was a bit heavy handed with the lemon zest before serving. I plan to make it again for a dinner party soon.

Pages

Questions

Tips

Ads by Google