Lamb, squash & apricot tagine

Lamb, squash & apricot tagine

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(33 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 one year old, and is known for its delicate flavour and tender…

  • 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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Honeygran
30th Apr, 2017
5.05
We loved this. The cooking smells were amazing. Local store didn't have ras el hanout so used 1tsp each of cumin and allspice plus 1/2 tsp ground cloves, nutmeg and chilli powder.
gaokeeffe
22nd Apr, 2017
5.05
I've used this recipe before, but I don't think I rated it last time. I used a slow cooker, so the lamb melted beautifully. I also added figs (took from another recipe) as well as apricots, button mushrooms (probably not traditional, but we like mushrooms, so tend to be added to most dishes - never boring). flavour was just right, smell amazing and cooked the day before, so flavours infused - delicious. a firm favourite, can't recommend it enough
cassiyates2
13th Sep, 2016
5.05
Without a shadow of a doubt my favourite meal. Everyone I make it for loves it. Don't change anything!
louisekfinch
24th Aug, 2016
5.05
Very simple and super tasty. I substituted dates instead of apricots and it worked a treat.
louise_a1977
1st Aug, 2016
5.05
I've made this several times now and it fills the house with amazingly sweet middle eastern aromas, its a one pot job too so really low on the washing up. The mixture of lean fall apart meat coupled with soft ewzy apricots is seriously good! It freezes incredibly well too if you make a huge pot of it and the flavours strengthen too. Have made it with both lamb and beef and both work well in my opinion, and cubed beef is a bit cheaper and easier to get hold of. Over a bed of buttery herby couscous, there really is nothing better.
louise_a1977
1st Aug, 2016
5.05
I've made this several times now and it fills the house with amazingly sweet middle eastern aromas, its a one pot job too so really low on the washing up. The mixture of lean fall apart meat coupled with soft ewzy apricots is seriously good! It freezes incredibly well too if you make a huge pot of it and the flavours strengthen too. Have made it with both lamb and beef and both work well in my opinion. Over a bed of buttery herby couscous, there really is nothing better.
FastClapper
22nd Nov, 2015
A delicious supper on a wintery evening! We all loved it. My only complaint is that it left my husband and two children with terrible flatulence. Next time I might swap the dried apricots for some charcoal tablets.
louise_a1977
1st Aug, 2016
5.05
:) us too! and get some glade spray hehe
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.

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Her Maj
11th Oct, 2017
Has anyone doubled this recipe?
wakers04
2nd Mar, 2017
Moroccan mainstay, this slow-cooked casserole is flavoured with cinnamon and ras-el-hanout spices' Was the ingredients list meant to read grounded cinnamon not grounded coriander, cant see where the cinnamon comes into it if separate from the ras-el-hanout spices?
goodfoodteam's picture
goodfoodteam
4th Mar, 2017
Apologies, that appears to have been a mistake, it should have read 'coriander' and has now been changed. Thanks for pointing it out.
revrobuk
8th Feb, 2017
My wife is on Slimming World... is this OK or are there any changes needed? Obviously the oil will be replaced by Fry Light but is there anything else?
goodfoodteam's picture
goodfoodteam
16th Feb, 2017
Thank you for your question. Unfortunately we're not familiar with the specifics of Slimming World so can't give recommendations on how to adapt the recipe.
Jonnyquick
1st Feb, 2017
Can I cook this in a tagine dish? I just bought one back from morocco and can't wait to use it
goodfoodteam's picture
goodfoodteam
6th Feb, 2017
Thanks for your question. It's likely the tagine is not suitable for the hob so we'd suggest doing step one in a separate hob-safe pan. You could then transfer/ add all the ingredients to the tagine and cook in the oven at around 160C/ 140C fan. You may need to adjust the cooking times.
sachikoborowik
6th Mar, 2016
I've bought lamb shoulder which came with huge bone. Should I discard the bone or can I put it in the casserole with other ingredients? Thank you.
goodfoodteam's picture
goodfoodteam
28th Apr, 2016
You are probably better off making stock with the bone and then using the stock in the tagine. Lamb shoulder is a fattier cut than leg, but has a lovely flavour and is very tender. If you have time chill the tagine overnight and the fat will solidify on top of the tagine as a separate layer and you can just lift it off and discard it.
deb0604
10th Apr, 2014
I would like to try this in the slow cooker...any suggestions on cooking time?

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