Fruity lamb tagine

Fruity lamb tagine

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(220 ratings)

Prep: 15 mins Cook: 1 hr, 30 mins


Serves 4

This succulent and superhealthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead

Nutrition and extra info

  • Freezable
  • Healthy
  • Dairy-free


  • kcal497
  • fat18g
  • saturates5g
  • carbs46g
  • sugars32g
  • fibre12g
  • protein40g
  • salt1.37g


  • 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…

  • 500g lean diced lamb



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 1 large onion, roughly chopped



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

  • 2 large carrots, quartered lengthways and cut into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 garlic cloves, finely chopped
  • 2 tbsp ras-el-hanout spice mix
  • 400g can chopped tomato
  • 400g can chickpea, rinsed and drained
  • 200g dried apricot
  • 600ml chicken stock

To serve

  • 120g pack pomegranate seeds



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • 2 large handfuls coriander, roughly chopped


  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.

  2. If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

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Comments, questions and tips

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Sacha Boutin-Kilby's picture
Sacha Boutin-Kilby
3rd Aug, 2020
Great recipe which as many below in the comments have put into the slow cooker. I browned the lamb, onions, carrots, garlic and ras-el hanout, put in the slow cooker with the 400ml stock, and tomatoes on high for 4 hours. Put the chickpeas and apricots in for an hour before and served. VERY delicious, the lamb just fell apart. My bf said it was the best tagine I've ever made.
27th Feb, 2020
22nd Feb, 2020
Made this a few times now and it’s always gone down really well! Really easy recipe. I always just cook it all on the hob on a low heat for a few hours and works great.
Karen Barkell's picture
Karen Barkell
9th Feb, 2020
Absolutely delicious! Made in the slow cooker instead of a tagine. So I browned the lamb, carrots, garlic and onions and added to the slow cooker for most of the day. After reading previous reviews I made just a few changes to the recipe - Only used 400ml of homemade chicken stock as it was going in the slow cooker. Upped the lamb to 600g. I only added 50g of halved dried apricots half an hour before serving and it was very tasty. Served with ‘herby citrus and pomegranate couscous’ recipe and flatbreads. Empty plates and empty slow cooker! Will definitely make again.
23rd Oct, 2019
Incredibly tasty for a dish so quick to prepare! Everyone had seconds. I followed the recipe but cooked in my tagine on the hob for about 1.5 hours. Wasn’t fussed about the pomegranate but we did use it along with the coriander and I think it really took the dish up another level. Totally fuss free and good enough for a dinner party!
3rd Nov, 2018
20th Oct, 2018
Delicious, I used ras el hanout recipe from elsewhere on this site. Does need cooking for longer for that falling apart tenderness. Highly recommended.
16th Oct, 2018
Made this is slow cooker with half of the stock. Im not a confident cook and wasn't sure about using chickpeas and apricots because i hadnt used them before so only added half. My fussy husband said he would try it but I didn't think he would like it. But what a success. It was delicious. The lamb fell apart, the flavour not too spicy, the apricots just added a subtle sweetness and will next use full amount next time. I served it with cous cous and flat bread. Even my 10 year old son who is so hard to please said it was ok! Can't wait to cook it again.
13th Feb, 2018
Lovely recipe with a great taste I added a few dates to it as well along with the apricots
29th Jan, 2018
Cooked this yesterday for the first time and it was absolutely gorgous. I slightly reduced the ras-el-hanout as I was afraid it would be to spicy but don't think I needed to at all. Will definitely make again using the correct quantity of spice. The sweetness more than offset any spiceiness.


12th Feb, 2020
How big a casserole dish (in litres) would you need for this recipe?
CassieBest's picture
12th Feb, 2020
Hi k.broderick, Something around 3lt would do the trick.
Kay Barrett's picture
Kay Barrett
15th Jan, 2020
I can’t eat tomatoes, could I make this without? Any ideas for a substitute?
lulu_grimes's picture
17th Jan, 2020
Hello Kay, You could just add a little more stock instead of tomatoes, use a rich flavoured stock plus a splash of vinegar for acidity. I hope this helps.
26th Oct, 2019
Surely it’s not two tablespoons of rasa hanout?
goodfoodteam's picture
2nd Nov, 2019
Thanks for your question. Yes it is! We hope you enjoy the recipe.
Joan Carne's picture
Joan Carne
8th Dec, 2018
How long to reheat the following day also after it has been frozen?
goodfoodteam's picture
10th Dec, 2018
Thanks for your question. The easiest way to reheat this is on the hob, once defrosted. It should take about 10 mins and needs to be bubbling and piping hot throughout.
15th Nov, 2018
I’m curious, why chicken stock and not lamb?!
goodfoodteam's picture
18th Nov, 2018
Thanks for your question. Chicken stock is more readily available and imparts a great flavour to this dish. If you have lamb stock you can use this instead.


12th Dec, 2015
Very good recipe, I follow it in 100% but in the end I put too many apricots. If you use apricots already rehydrated, you can put 200g, if they are dried and hard, put half (100g). You can also replace can tomatoes with fresh ones. Just put them in hot water for a minute, peel them and cut.
14th Sep, 2013
I made this same as recipe but changed tin of tomatoes to passatta and used a Schwartz's Moroccan mixed spice instead of the ras el hangout as recommended and was beautiful
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