Fruity lamb tagine

Fruity lamb tagine

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(137 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins

Easy

Serves 4
This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Healthy

Nutrition:

  • kcal497
  • fat18g
  • saturates5g
  • carbs46g
  • sugars32g
  • fibre12g
  • protein40g
  • salt1.37g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g lean diced lamb
    Lamb

    Lamb

    laam

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

  • 1 large onion, roughly chopped
    Onion

    Onion

    un-yun

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

  • 2 large carrots, quartered lengthways and cut into chunks
    Carrot

    Carrot

    ka-rot

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

  • 2 garlic cloves, finely chopped
  • 2 tbsp ras-el-hanout spice mix (see tip, below)
  • 400g can chopped tomato
  • 400g can chickpea, rinsed and drained
  • 200g dried apricot
  • 600ml chicken stock

To serve

  • 120g pack pomegranate seeds
    Pomegranate

    Pomegranate

    pom-ee-gran-at

    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • 2 large handfuls coriander, roughly chopped

Method

  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.

  2. If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

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Comments, questions and tips

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GoJosieJo
7th Oct, 2017
2.55
Great recipe but I had to cook it 2.5 hours and add extra stock as it was drying out (probably because of the extra time in the oven) it was necessary to cook longer so the lamb was tender. Next time I will add less apricots and maybe include some other vegetable such as squash or sweet potato.
pumphrey09
2nd Oct, 2017
5.05
Absolutely loved this dish. I used the slow cooker. Just reduced the stock to about 400mls and left the apricots out. By then putting in the fridge overnight, I was able to remove any fat that had risen to the top. Halved the apricots ('Ready to eat'ones) and reheated everything for about 15 mins so the apricots became nice and soft. Didn't bother with the pomegranate seeds. Served with Ainsley Harriot's Moroccan couscous (plus finely chopped red onion and red peppers) and flatbreads. Absolutely delicious!
tomfkemp
20th Aug, 2017
5.05
Excellent, definitely feeds 4! Cooking time of 1.5 hours is really a minimum, 2+ is probably better.
marymidge
11th Jun, 2017
5.05
I've cooked this on the hob allowing it to gently simmer for up to three hours. It gets better each time! Soul food! The flavours intensify and the meat just melts in the mouth when cooked for this longer time. If it needs thickening I add a heaped tablespoon of ground almonds. Served with some flatbread it's a very satisfying meal.
PMLemon
14th May, 2017
3.8
Had to let this cook much longer than the recipe states...2.5hrs made a perfect dish
aliboblovesfood
7th Jan, 2017
5.05
I really enjoyed this dish. I couldn't find lamb in my local small supermarket so I used casserole beef instead, not ideal but it actually worked really wrll. I cooked it for 1.5 hours in the oven. Deliciously soft meat with bags of flavour. it also tastes even better fhe day after!
flipflop75
10th Nov, 2016
Can you clarify on how many grams the nutritional values are based on please? If its per serving, what grams are your servings? PS - I always do this recipe in the slow cooker and its delicious. Thanks
fishread
4th Jan, 2017
Hi there, how do you do this in the slow cooker? I've just bought one and want to use it for this but double the quantities! Any suggestions would be greatfully received! VMT.
fizzbomb
31st Mar, 2017
I have made this multiple times and always do it in the slow cooker, brown the meat add Onions and Garlic once onions have softened add all other ingredients except Apricots and use 400ml stock not 600, transfer to slow cooker once at simmering point start slow cooker off at high up to half hour then turn to low for 7-8 hours or medium for 4-6 add Apricots 30 mins before serving (apricot become too soft if left in all day)
lizleicester
29th Sep, 2016
5.05
Cooked this in the slow cooker for 5 hrs and it was delicious. I didn't have the ras-el-hanout so put a bit of each spice from the "Tip" list (except turmeric because I'd run out). Lovely with couscous and smells wonderful.

Pages

gregosag1
8th Aug, 2017
Can you freeze this?
goodfoodteam's picture
goodfoodteam
14th Aug, 2017
Thanks for your question. Yes, you can freeze this. We put a blue star above the nutritional information at the top of our recipes if they freeze well. Hope this helps in future.
shannx123
9th Sep, 2016
Would this work in a slow cooker?
CaroE
28th Sep, 2016
5.05
Absolutely; I made it in a slow cooker (I have three settings on mine and gave it about 8 hours on medium and it was melt-in-the mouth gorgeous. I didn't bother with the pomegranate and coriander, and doubled up some of the ingredients to make it stretch to two meals-worth. Just don't go mad on the liquid. You just need enough stock to make sure the meat & veg is covered. I also added a spoon full of flour with the Ras el Hanout to help thicken the sauce, as slow cooker stews can retain their liquid.
goodfoodteam's picture
goodfoodteam
13th Sep, 2016
Thanks for your question. We have not tested this recipe in a slow cooker so cannot give exact instructions but if you'd like to give it a go, bear in mind you will probably need to adjust the volume of liquid. Usually reducing by about a third works but you want to make sure all the ingredients are covered. As liquids do not reduce and thicken, you could also try rolling the diced lamb in a small amount of flour before adding to the slow cooker. For more slow cooker tips, read our slow cooker article. Hope that helps!
cara1982
7th Dec, 2015
I'm making this in the slow cooker for tomorrow nights tea. It's very watery and doesn't look appetising at all. Should I have removed some liquid as I'm cooking in the slow cooker?!
goodfoodteam's picture
goodfoodteam
14th Dec, 2015
Yes sometimes it is worth reducing the liquid a little when using a slow cooker, but if it is too wet once you are ready to eat it you could strain the juices into a large pan and bubble on the hob to concentrate it. 
bathsheba2
26th Sep, 2015
Such a shame that the recipe is wrong! Translated to my IPad as two tablespoons of Ras El Hanout and it should definitely be just two TEAspoonsful. Far too spicy but loved the combination and will try again.....
Victoria_Jane
10th Mar, 2014
A really enjoyable dish. If I made it again I wouldn't bother with the pomegranate seeds, not a fan of the crunch.
syeeric
12th Dec, 2015
Very good recipe, I follow it in 100% but in the end I put too many apricots. If you use apricots already rehydrated, you can put 200g, if they are dried and hard, put half (100g). You can also replace can tomatoes with fresh ones. Just put them in hot water for a minute, peel them and cut.
rbell98
14th Sep, 2013
I made this same as recipe but changed tin of tomatoes to passatta and used a Schwartz's Moroccan mixed spice instead of the ras el hangout as recommended and was beautiful