Family meals: Easy lamb tagine

Family meals: Easy lamb tagine

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(30 ratings)

Prep: 10 mins Cook: 2 hrs, 10 mins

Easy

Serves a family of 4 - 6 or makes 6-8 toddler meals

Sweet juicy apricots and tender butternut squash are a winner with kids and make for a delicious Middle Eastern family meal for toddlers through to teens and beyond

Nutrition and extra info

  • Freezable

Nutrition: per serving (4)

  • kcal413
  • fat21.7g
  • saturates7.5g
  • carbs27.3g
  • sugars22.4g
  • fibre6.4g
  • protein27.2g
  • salt1g
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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…

  • 1 onion, finely diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, finely diced (about 150g)
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 500g diced leg of lamb
  • 2 fat cloves garlic, crushed
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • ½ tsp cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp ground ginger
  • ¼ tsp saffron strands
    Saffron

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 1 tsp ground cinnamon
  • 1 tbsp clear honey
  • 100g soft dried apricot, quartered
  • 1 low-salt vegetable stock cube
  • 1 small butternut squash, peeled, seeds removed and cut into 1cm dice
  • steamed couscous or rice, to serve
    Couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • chopped parsley and toasted pine nuts, to serve (optional)
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.

  2. Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.

  3. Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.

  4. Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 – 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.

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Comments, questions and tips

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monclersoldes
15th Oct, 2014
Looks delicious!!!Moncler sont incontournables dans la tenue vestimentaire Moncler Gilet Homme,Nobis jacket
ziacka
23rd Sep, 2014
Can I freeze this?
Kjm86
16th Oct, 2016
Yip!
Niniminnie
12th May, 2014
Made this for a dinner party of 6 adults. Total success and really yummy. I bought 1.2k of meat - enough for second helpings. I added a can of chopped tomatoes, per one of the comments. Will definitely make this again, was great.
Kelsbels83
11th May, 2014
I very regularly make this for my toddler, who is an extremely fussy eater! He loves it! We eat it as a family but the adults aren't as keen as he is.
Daisy@Cheaperseeker's picture
Daisy@Cheaperseeker
14th Mar, 2014
Really tasted!Looking at special have appetite,though maybe taking time .
robertloh1992
27th Mar, 2014
1.3
agreed.
peachy1984's picture
peachy1984
12th Mar, 2014
5.05
Having budget bought a leg of lamb I was looking for some inspiration to use up my left overs when I came across this recipe. I found this a really easy and tasty dish to make, I literally popped all of the ingredients in a large pan in one go (including chunks of pre roasted lamb) missed out the carrot as I realised I had run out, added a heaped teaspoon of Harissa and left to simmer for about an hour. The flavour was just lovely and made a tasty meal with cous cous. Much less time consuming than following the method with fresh meat and a new favourite way of stretching a joint further.
k8bradley
24th Jan, 2014
4.05
Really tasted, cooked for longer than suggested and lamb was beautiful. Also added some tomato purée and fresh ginger. Might add some Harissa paste next time but it was yummy as it was.
Kristen73
5th Jan, 2014
Made this to the recipe but cooked it after adding the squash for maybe an hour - it was delicious and the toasted pine nuts were worth adding.

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