Fruity lamb tagine

Fruity lamb tagine

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(136 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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fishread
29th Dec, 2016
Hi there, I've just bought a slow cooker and never used one so wondered how long you'd recommend for double the recipe quantity? And on low setting? Sorry I'm a total novice!
CaroE
28th Sep, 2016
5.05
Gorgeous! I doubled up the lamb, veg, and tomatoes, reduced the apriots (140g pack) and cooked it in my slow cooker. It gave two hungry people two very good sized meals. Highly recommend using a slow cooker for this if you have one; the lamb was really tender. Oh, and I skipped the pomegranite and coriander as I didn't have them. It was truly delicious.
Joesyjo's picture
Joesyjo
27th Aug, 2016
5.05
Made this tonight and it was easy and delicious. I made my own ras el hangut as could not get it at my local supermarket. I used a recipe on here for the quantities. I omitted the pomegranate seeds as thought it would be sweet enough with the apricots and reduced those to 140g as suggested by other comments. Also cooked it for 1hr 30mins. Served with couscous and home made flat bread. I will be making this again.
Beeny
14th Aug, 2016
Gorgeous!!!! First time I have made this,and it was delicious.Gave alonger cooking time as wanted the lamb to be very tender,and it was.1hr 30 mins and it was perfect.5 big stars from me.
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.

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