Family meals: Easy lamb tagine

Family meals: Easy lamb tagine

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(48 ratings)

Prep: 10 mins Cook: 2 hrs, 10 mins


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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  • 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



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

  • 2 carrots, finely diced (about 150g)



    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



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

  • ½ tsp cumin



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

  • ½ tsp ground ginger
  • ¼ tsp saffron strands



    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



    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)



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


  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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Mandy Everitt's picture
Mandy Everitt
14th Jun, 2020
Its certainly taking longer than 20-30 minutes for the butternut squash to become tender! Because the instructions say take the lid off for 30 minutes, there isn't that much liquid so the butternut squash is just not in any liquid. I've put the lid back on but after half an hour and it's still hard .... what shall I do????
Jo Finnerty's picture
Jo Finnerty
7th Jan, 2020
Great base recipe. I used chicken instead of lamb. Doubled the spices and added tomato purée and harissa. Grated the carrot and finely chopped the apricots to make it a bit more child friendly. Had it with couscous and flatbreads. The whole family loved it. Plenty left to freeze too.
26th Jun, 2019
My little boy and rest of family love it
4th Mar, 2019
Felt like all the flavour was cooked out of it. Won't be making again. Disappointed.
24th Mar, 2017
Love this recepie, i put everything in slow cooker in Morning all done by tea time, beautiful, spices are great for our family as we have a little one and the hubby cant eat spicy food, but easily doubled for others x
21st Aug, 2016
I shopped at Sainsbury's for this meal. Lamb alone was well over £6 so with spices, apricot etc total must have been over £10. Your calculation is just over £4 so could be very misleading for someone wanting a relatively cheap meal. Interested to see how meal turns out at this price!
25th Jul, 2016
Needs double the quoted spices beyond a doubt......
17th Jan, 2016
Nice. Perhaps needed a touch more spice. Might try that next time. I added the tin of tomatoes as suggested elsewhere. Also as mentioned elsewhere the squash needed a lot longer cooking and I did top up the water. I cooked this in the oven on 155 fan in a tagine for 2.25 hours.
Norma. mackey
8th Jan, 2016
Absolutely delicious! Loved the sweetness of this dish. However, I needed to add extra water as the 500mls just bubbled away. Will definitely try again. Empty plates and everyone had seconds!
5th Nov, 2015
Easily doubled; freezes well; reheats beautifully. Definitely making this again - even hubby who isn't keen on lamb enjoyed it.


20th Jun, 2016
Regarding freezing this meal. Do you freeze it at the end of the method or before the last step and pick up from the last step when reheating? Some of your recipes advise at which point to freeze and then how to cook from frozen which is very helpful.
23rd Sep, 2014
Can I freeze this?
goodfoodteam's picture
15th Oct, 2014
Hi there thanks for your question. Yes this is freezable.'s picture
4th Sep, 2019
Definitely add a tin of tomatoes! It really improves the dish and makes it delicious.
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