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Easy lamb tagine

Preparation time:
15 minutes
Cooking time:
1 hour and 30 minutes

Fruity, Moroccan-style lamb tagine that is full of goodness and guaranteed to satisfy a crowd. Save time and make this easy one-pot up to two days ahead.


• 2 tbsp olive oil
• 500g lean diced lamb
• 1 large onion, roughly chopped.
• 2 large carrots, cut into chunks 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
• 2 large handfuls coriander, roughly chopped


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 2 hrs.

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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