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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peachy1984's picture
12th Mar, 2014
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.
24th Jan, 2014
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.
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.
17th Sep, 2013
Very nice. Takes time, but once you've started it cooking you only need to check on it every half hour really. Three clean plates tonight plus three extra portions for work lunches. I served this with cinnamon couscous, a recipe stolen from the cinnamon rubbed salmon elsewhere on this site - add a dash of ground cinnamon plus a handful of sultanas to the couscous before adding the liquid - lovely!
12th Sep, 2013
An average tagine. Quite sweet, flavours lost. My 2.5 year old ate it though, so I'll probably cook it again. It's not something to be cooked in a hurry though.
8th Sep, 2013
not great at all....disappointed with it and added extra stock and fresh coriander as recommended. Won't be cooking again
2nd Sep, 2013
The lamb was lovely, but the recipe wasn't anywhere near as tasty as I thought it would be. Such a shame as it smelt so good at the beginning! Didn't use the Saffron as couldn't afford to, and therefore it also didn't nearly look as nice as picture!
17th Aug, 2013
Loved it, really easy to cook.. Needed to add double the stock and also added some coriander at the end. Will definitely make again
10th Jun, 2013
can this be done as a slow cooker please?
22nd Mar, 2015
Did you try this in the slow cooker?


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