Fruity lamb tagine

Fruity lamb tagine

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(129 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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niamh93
23rd Mar, 2016
First time making and it was a success, I cooked it in the oven for 1hr30. Will be making it again.
sianstoodley
15th Mar, 2016
5.05
This was really easy, and delicious - even the kids loved it! Will definitely make it again.
cansell72
31st Jan, 2016
5.05
I've made this several times for different friends and it has been a huge hit every time! It is so simp,e to make. I slow cook it to get the lamb beautifully tender.
JRSgreatfood
11th Jan, 2016
3.8
Nice winter warmer. Easy to make. Would recommend a slightly longer oven time too.
peterbax
29th Nov, 2015
5.05
Have used lamb and steak on two separate occasions. Both worked well but think 2 hrs cooking is better. Would agree with comments re. reducing the quantity of apricots. Next time I am going to try dates as well. Would appreciate comments from anyone who has used dates.
mazzam
20th Feb, 2016
Have substituted apricots for dates in this dish. Used pitted dried dates but soaked them in boiled water first to soften. With slow cooking, they disintegrated into the sauce adding a subtle sweetness.
grimcooking
31st Oct, 2015
3.8
Wanted to try my hand at lamb tagine and decided to try this easy recipe. Can't fault how easy it is to make. Cooking is minimal and you just leave the dish to stew in its own juices for at least an hour. Next time, I will probably increase that time to at least an hour and a half as the broth did not reduce enough and wasn't that thick. Will add some tomato puree in future just to give it more depth. Halved apricot ingredient as I didn't want the casserole too sweet. As the ras-el-hanout mix I bought didn't have all the ingredients mentioned (cloves, nutmeg, cardamon), I added these in separately to boost flavour. All in all, a good base recipe for lamb tagine.
Annie17
31st Oct, 2015
A delicious recipe! I substituted stewing steak for the lamb and cooked for 3 hours, adding the chickpeas and apricots for the last hour. Like others, I would use less apricots next time and perhaps just add for the last half hour as they went a bit mushy. After 3 hours the sauce had reduced beautifully.
sallybeattie
9th Sep, 2015
This is a delicious recipe, which I make with chicken breast as my husband doesn't like lamb. I use Sainsbury's Ras el Hanout, which is really tasty and I do use 2 tablespoons as per the recipe. In answer to the previous comment, I make it one or two days before I need it if I can to let the flavours develop, leaving it in the casserole dish and putting into the fridge. I wouldn't leave it out. I serve with couscous.
rsyhelen
26th Jun, 2015
If making a day in advance, how do people store this? Is it ok to leave it in the casserole dish with the lid on, or should it go in the fridge?

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