• 1 tsp each of ground ginger coriander and turmeric
  • 700g/11/2 ib lean lamb cut into 2.5cm/1in pieces
  • 2tbsp olive oil
  • 1onion peeled and chopped
  • 3cloves of garlic peeled and crushed
  • 1tin of baby carrots
  • 150g /5oz of no soak dried apricots halved
  • 1x400g can of chopped tomatoes
  • 300ml/ 1/2 pt of lamb or beef stock
  • 2 tbsp of Kikkoman soy sauce
  • Couscous to serve


  • STEP 1
    Put ginger coriander and turmeric in a bowl mix in the lamb to coat thoroughly then refrigerate for several hours
  • STEP 2
    Preheat the oven to 160c heat the olive oil in a frying pan and brown the lamb in batches over a fairly high heat then transfer to a Tagine
  • STEP 3
    Lower the heat and gently fry the onion for 5 mins add the garlic and carrots cook for 2 mins then add the dried apricots tomatoes stock and soy sauce
  • STEP 4
    Bring to the boil pour into the dish containing the meat cover tightly and cook in the oven for 2 hours

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