Lamb, squash & apricot tagine

Lamb, squash & apricot tagine

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(63 ratings)

Prep: 10 mins Cook: 1 hr, 40 mins


Serves 4

A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal451
  • fat18g
  • saturates6g
  • carbs29g
  • sugars26g
  • fibre7g
  • protein43g
  • salt0.3g
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  • 2 tbsp oil
  • 1 large onion, finely chopped



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

  • 2 garlic cloves, finely chopped
  • 1 tbsp ras-el-hanout
  • 1 tsp ground coriander
  • 600g lamb leg, diced into 2cm pieces, excess fat trimmed



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

  • 200g butternut squash, diced
  • 200g soft dried apricot
  • 400g can chopped tomato
  • 500ml lamb or beef stock
  • zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • small bunch coriander
  • couscous and natural yogurt, to serve


  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.

  2. Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.

  3. Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.

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Comments, questions and tips

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3rd Aug, 2014
My husband made this when I was out for most of the day. It was very tasty although too many apricots for us, overwhelming the lamb. If making this again would cut the apricots into quarters and add them during cooking, maybe in the last half hour. We used 600g of lamb as stated but lost a lot due to trimming fat so that's maybe a minimum. It probably would benefit from a stick of cinnamon. I enjoyed it, especially as it was cooked for me!
Rachel P
15th Jul, 2014
I tried this for the first time last week with friends round for dinner. It was really delicious and I will definitely use it again - in fact my husband asked if I could make it again, which is unusual!. I added a tin of chickpeas to it, which worked well.
21st May, 2014
I've made many recipes from this website but this is by far the best I've tried. Fantastic recipe, delicious flavours and very easy to cook. I used chicked instead of lamb and it was lovely. Will be making many times over.
26th Apr, 2014
Really lovely recipe, made this as first effort at a tagine. Very easy to make although long cooking time. Love the flavours, definitely will make again!
17th Mar, 2014
Made tonight for the family. We all loved it! Lovely fragrant flavours with all the spices and fruit and the lamb was so tender. Will definitely be making this again.
13th Mar, 2014
Very easy and tasty!
Caroline M
31st Jan, 2014
Easy and delicious
20th Jan, 2014
Used this recipe for my first ever attempt at making a tagine, it was so easy and tasted delicious! Will definitely be making it again.
18th Jan, 2014
Cooked this for 9 last night and everyone really enjoyed it. Used chicken instead of lamb but still just as good.
15th Jan, 2014
I really enjoyed this recipie, added red kidney beans for variety.


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