Fruity lamb tagine

Fruity lamb tagine

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(128 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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23rd Jan, 2015
I found the smell off putting but cooked it for an extra 20 mins and it seemed to disperse leaving a lovely tasting dish.
11th Apr, 2014
This recipe is incorrect - it states two tbsp (tablespoons) of spice and it should be two tsp (teaspoons). I found this out the hard way! Correct please BBC - appalling effort!
2nd Oct, 2014
It is 2 tbsp. Make this regularly with 2 tbsp of Al Fez Ras El Hanout and it is delicious!
6th May, 2014
That explains my experience if it as well!
Koo K
24th Feb, 2014
I have done this 4 times in the past 2 years. This is a delicious recipe that is not too difficult to make and would not fail you. If you want leftovers, I would suggest 130g-150g of dried apricots instead of 200g. The sweetness of the apricots seeps into the gravy and dominates the gravy's flavour the next day.
27th Jan, 2014
This was delicious though I would suggest 600g of lamb for 2 people if you want it to last a couple of days!
12th Jan, 2014
Delicious and very easy to make
Doris the dinne...
12th Jan, 2014
I cut up a lamb joint as a change for Sunday lunch instead of a normal roast, served with brown rice, delicious. I added some whole left over dried dates from a cake I was also making, they plumped up lovely and complimented the dish.
Hey Jude
30th Dec, 2013
Cooked it yesterday, reheated for tonight's dinner served with jewelled rice that I had left over ( recipe from dec 2013 pg 78) & made my own spice mix. A very nasty dish that I will most definately cook again. Very easy to do
suejenkins's picture
24th May, 2014
Shouldn't "nasty" read tasty???? Especially if you're going to cook it again!!


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