Lamb, squash & apricot tagine

Lamb, squash & apricot tagine

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(55 ratings)

Prep: 10 mins Cook: 1 hr, 40 mins

Easy

Serves 4

A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal451
  • fat18g
  • saturates6g
  • carbs29g
  • sugars26g
  • fibre7g
  • protein43g
  • salt0.3g
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Ingredients

  • 2 tbsp oil
  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

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

  • 2 garlic cloves, finely chopped
  • 1 tbsp ras-el-hanout
  • 1 tsp ground coriander
  • 600g lamb leg, diced into 2cm pieces, excess fat trimmed
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 200g butternut squash, diced
  • 200g soft dried apricot
  • 400g can chopped tomato
  • 500ml lamb or beef stock
  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small bunch coriander
  • couscous and natural yogurt, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.

  2. Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.

  3. Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.

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Comments, questions and tips

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rghjenkins
27th Oct, 2015
5.05
A firm favourite for me now! Raisins and chickpeas added in the last 30mins uncovered I think are nicer than apricots, also a spoon of honey goes very well!
heybear
14th Oct, 2015
I've cooked this a few times now and I'm always left disappointed. My main complaint is the depth of flavour - it's very bland for a tagine.
imfeelingmad
25th Aug, 2015
5.05
Really enjoyed this recipe - was straightforward to make and tasted great! Used a mixture of spices that we already had. Served with couscous and a fresh cucumber and tomato salad which worked really well. Personally I would want to use a little extra lamb as it was a little sparse. Looked exactly like the picture! Definitely recommend.
sarahlouhughes32
3rd May, 2015
5.05
Tasty and so easy to make. Followed recipe and got around 5-6 servings out of it. My sister enjoyed that much, she went back for seconds! I added chickpeas to bulk it out a little but put them in around half an hour before the dish ready to come out of the oven as I thought they might go mushy. I reduced temperature to 150oC and slow cooked for about 3 hours so the lamb was extra tender. Nothing worse than chewy lamb.
gardener27
3rd May, 2015
Absolutely delicious! I used less apriots and in the yoghurt I stirred in some harrisa paste. This went down a storm.
ferncarinadams
29th Apr, 2015
5.05
this was crazily delicious. we didn't have enough apricots so added a few figs too. Will certainly be making again, my partner keeps asking when!
lornadc
21st Apr, 2015
could I freeze this recipe?
sarahlouhughes32
3rd May, 2015
5.05
I don't see why not?
gaokeeffe
31st Aug, 2014
5.05
I used this for a dinner party. Everybody enjoyed and some had seconds. So easy. I made it the day before, so no last minute rushing on the day. Will definitely be having again and again, yummy. The harissa cous cous and yogurt went very well, we had soda bread for mopping up the juices and I might add a side salad next time. The butcher very kindly trimmed and chopped the meat for me and suggested using cheaper cuts of lamb next time.
janiem
3rd Aug, 2014
4.05
My husband made this when I was out for most of the day. It was very tasty although too many apricots for us, overwhelming the lamb. If making this again would cut the apricots into quarters and add them during cooking, maybe in the last half hour. We used 600g of lamb as stated but lost a lot due to trimming fat so that's maybe a minimum. It probably would benefit from a stick of cinnamon. I enjoyed it, especially as it was cooked for me!

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goodfoodteam's picture
goodfoodteam
28th Apr, 2014
Hi there, this recipe would work well in a slow cooker, if using the low setting cook for 6-8 hours, 4 on high. Thanks.

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