Fruity lamb tagine

Fruity lamb tagine

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(139 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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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.
28th Aug, 2014
Love this recipe! So simple and tasty, the pomegranate on top is delicious. We serve with cous cous and homemade flatbread.
6th May, 2014
I don't know if I put to much spice in but the smell and taste of this did not agree with me!
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!


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