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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mrbothered
24th Nov, 2013
I have made this and it was great. But, at the top it says 'flavoured with cinnamon and ras-el-hanout ', but there is no cinnamon listed? I know there is some in the spice mix but is that it? Just wondering, I did just as the recipe said and it was brilliant.
canvey
7th Jul, 2013
Really lovely dish. First time I've cooked a tagine so just randomly chose a recipe and would definetely make it again. I added a can of chickpeas bout half way through.
sprinkles23
20th May, 2013
5.05
This was delicious but I was a bit heavy handed with the lemon zest before serving. I plan to make it again for a dinner party soon.
elwynn
30th Mar, 2013
5.05
Couldn't find ras el hanout at my super, so used their 'Morrocan' spice (probably much the same?). It worked a treat. A really good one pot dish, & easy to make. It didn't have to cook for 90 mins - it was ready after about an hour. Highly recommended.
mickey_nz
8th Mar, 2013
5.05
Powerful flavours, my husband said it was worthy to make for guests and kept going back for seconds and thirds. I had no premade ras-el-hanout so looked up the spice mixture from epicurious and put that in and it was awesome.
loon4me
4th Nov, 2012
Ate this at a friend's. Fantastic and easy to cook. Will definitely be making myself.
julesthenorweegie
25th Oct, 2012
4.05
I was in a hurry yesterday, and had some leftover lamb mince, some apricots and butternut squash, and found this recipe! I only used the right ingredients, not the same measurements. Because I used mince, the cooking time could be reduced, and I think I let it simmer for 40 minutes. I also used leek instead of onion, as I had some that had to be used. Will probably try and make the proper tagine one day - lovely combination of flavours! It was the first time I used apricots in cooking, but they sort of melted into the mixture, neat!
Frantic Flapjack
30th Sep, 2012
4.05
Easy to make. Smelled lovely and spicy when it was cooking and was well received.

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