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Fruity lamb tagine

Fruity lamb tagine

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Rating: 5 out of 5.236 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Dairy-free
  • Healthy
Nutrition:
HighlightNutrientUnit
kcal497
fat18g
saturates5g
carbs46g
sugars32g
fibre12g
protein40g
low insalt1.37g
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Ingredients

To serve

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
SPICE MIX
Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

Goes well with

Recipe from Good Food magazine, October 2009

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Overall rating

Rating: 5 out of 5.236 ratings
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