Fruity lamb tagine

Fruity lamb tagine

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(131 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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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!
rich1e
2nd Oct, 2014
5.05
It is 2 tbsp. Make this regularly with 2 tbsp of Al Fez Ras El Hanout and it is delicious!
kristian1001
6th May, 2014
0.05
That explains my experience if it as well!
Koo K
24th Feb, 2014
5.05
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.
mistylake
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!
kellie264
12th Jan, 2014
Delicious and very easy to make
Doris the dinne...
12th Jan, 2014
2.05
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.

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