Fruity lamb tagine

Fruity lamb tagine

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(133 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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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!!
5th Jan, 2014
You said A very "nasty" dish, I think you meant to say "tasty" lol :-)
suejenkins's picture
24th May, 2014
I didn't see your post! x
7th Dec, 2013
Very easy and much more successful than other Tagine recipes I've done. I ended up with a good amount of Tagine sauce leftover without any meat. I oven baked some chicken thighs (on the bone, skin on) rubbed in oil and a bit five spice to serve with the leftover sauce - wow! worked damn well.
21st Aug, 2013
I cook this frequently using neck fillet - have cooked for dinner parties as well as family meals. It is easy to double or treble up when cooking for a crowd. It freezes well for a quick midweek meal. Easy and delicious.
29th Jun, 2013
This was lovely - I made up the spice mix from the ingredients given that I already had and it tasted great. I love tagine cooking - it always seems to work.
9th Jun, 2013
Delicious. Really enjoyed this. However, the recipe does not suggest which cut of lamb to use. We used diced leg and it had to cook for nearly 2 hours in order to soften the meat and really bring out the flavour.
16th May, 2013
I have made this dish a number of times now. So easy and very tasty.


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