Fruity lamb tagine

Fruity lamb tagine

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(141 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
  • 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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11th Jan, 2016
Nice winter warmer. Easy to make. Would recommend a slightly longer oven time too.
29th Nov, 2015
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.
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.
31st Oct, 2015
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.
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.
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.
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!


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