No image available
Member recipe

Lamb Tagine

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 30 minutes Cook: 2 hours

Skill level



Serves 4

Long slow sumptuously rich and warming casserole

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 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


  1. Put ginger coriander and turmeric in a bowl mix in the lamb to coat thoroughly then refrigerate for several hours

  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

  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

  4. Bring to the boil pour into the dish containing the meat cover tightly and cook in the oven for 2 hours

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.