Fruity lamb tagine

Fruity lamb tagine

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(131 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins


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


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



    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



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

  • 2 large carrots, quartered lengthways and cut into chunks



    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



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

  • 2 large handfuls coriander, roughly chopped


  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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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?
25th May, 2015
Absolutely delicious! Would definitely make this again and again!
21st Mar, 2015
This is a super simple really tasty recipe. Will definitely be making this again!
16th Mar, 2015
I cooked this for a mothers day lunch and it went down a treat. Everybody went up for seconds and even took some home. A must!
23rd Jan, 2015
This was sooooo tasty and would be ideal to double up and serve a crowd. I am not keen on fruit in food so did without the apricots and didn't miss them. The spices smelt a bit 'fragrant' whilst it was cooking but there was no taste of the smell I didn't like once it was served. HIGHLY RECOMMENDED!
15th Jan, 2015
My favourite recipe. Ever. Hands down - make it again and again for family and they keep coming back for more. (If you aren't a huge fan of Moroccan spice then us 1 tbsp rather than 2, but we love it and if slow cooked for long enough will really blend in to the lamb well).
21st Nov, 2014
Great recipe. Quite quick to bung in oven. Doubled recipe but didn't double ras el hanout. Glad I didn't as would have been way too hot. Family demolished it. Would definitely make again.
5th Nov, 2014
So tasty, so easy, got to be repeated.
3rd Oct, 2014
Oops.. Forgot to rate !
3rd Oct, 2014
Made this recipe several times and never fails to delight... works really well,with home made flat breads. Only note of caution would be to make sure you use a really good quality raselhanout blend if not making your own ... I've found the cheaper ones tend to be a little thin on flavour.


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