Family meals: Easy lamb tagine

Family meals: Easy lamb tagine

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(45 ratings)

Prep: 10 mins Cook: 2 hrs, 10 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

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

  • 2 carrots, finely diced (about 150g)
    Carrot

    Carrot

    ka-rot

    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
    Garlic

    Garlic

    gar-lik

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

  • ½ tsp cumin
    Cumin

    Cumin

    q-min

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

  • ½ tsp ground ginger
  • ¼ tsp saffron strands
    Saffron

    Saffron

    sah-fron

    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
    Couscous

    Couscous

    koos-koos

    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)
    Parsley

    Parsley

    par-slee

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

Method

  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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wilton01
28th May, 2013
5.05
Really tasty and although needs long time to cook it can be left to get on with it. Will serve at next gathering as sure everyone will love it as much as we did.
pammie4
6th May, 2013
3.05
Lovely range of tastes but a lot of time and effort. To much to do if cooking it after a day at work
markwoz
7th Mar, 2013
Great recipe and the lamb was so tender. Very easy but be aware of the time required for it to cook you need a good hour and a half. I used fresh ginger which gave it a nice boost of flavour. Cooks best in a big heavy pot with lid. I used a cast iron one on low heat. Will definitely try again and experiment a bit with some of the ingredients.
juliebahrain
23rd Feb, 2013
5.05
Lovely Tagine, very authentic according to husband. Served with Harissa Coucous.
goodfood123456
1st Feb, 2013
5.05
Very quick and easy to make. All the family loved it. I used frozen, diced squash, added a few minutes before the end, as it cooks quickly. I know that sounds lazy, but it speeds up the process!
selinachurchill
5th Dec, 2012
4.05
Very simple to do though you need to start early to get it done for after work! Tasty and a bit different.
neatandtidy
13th Nov, 2012
4.05
This was very tasty! Made it last night and so simple. I added a tin of plum tomatoes to make it more-ish, used 600g diced lamb and left out the saffron. As above, on a par with tagines I've had in Morocco. Not sure about serving 4-6 people though but was enough my husband and I with some leftovers for today. Will make again!
ctlarnold
25th Oct, 2012
5.05
Followed the recipe exactly except for the saffron - too expensive a spice for 1/8th of a teaspoon for just me and my husband! I cooked it all from start to finish in a Tagine I recently bought in Marrakech and have to say it was on par with the tagines I had in Morocco. Mouthing wateringly delicious, I served with cous cous - will make again and again
babsfazekas
8th Sep, 2012
5.05
Used 750 g of lamb, an eyeballed mixture of harissa, cumin and cinnamon, and no extra water. Turned out wonderful. We had it for dinner between the two of us and had enough left to make a pie the next day - also very good.
snicka
17th Jul, 2012
5.05
I don't eat meat so haven't often made it but made this recipe recently and everyone loved it, the lamb was super tender and according to people who've eaten this dish before it wasn't too sweet as it often can be. Didn't have apricots but used prunes and it worked well.

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