Fruity lamb tagine

Fruity lamb tagine

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(140 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
  • 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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Klakirk1989
23rd Jan, 2015
5.05
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!
levina_masterson
15th Jan, 2015
5.05
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).
cathpotter
21st Nov, 2014
3.8
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.
57406112
5th Nov, 2014
5.05
So tasty, so easy, got to be repeated.
el5peth
3rd Oct, 2014
5.05
Oops.. Forgot to rate !
el5peth
3rd Oct, 2014
5.05
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.
PhillyCP
28th Aug, 2014
5.05
Love this recipe! So simple and tasty, the pomegranate on top is delicious. We serve with cous cous and homemade flatbread.
kristian1001
6th May, 2014
0.05
I don't know if I put to much spice in but the smell and taste of this did not agree with me!
Klakirk1989
23rd Jan, 2015
5.05
I found the smell off putting but cooked it for an extra 20 mins and it seemed to disperse leaving a lovely tasting dish.
plewis
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!

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