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Lamb Tagine

90 Minute Lamb Tagine. Well worth the wait if you love lamb - so many flavours!

Serves: 4 Time: 1.5 hours



  • 2 tablespoons olive oil

  • 500g lean lamb, diced

  • 1 large onion, chopped

  • 2 large carrots, quartered lengthways and cut into chunks

  • 2 garlic cloves, finely chopped

  • 2 tablespoon ras-el-hanout spice mix

  • 400g can chopped tomatoes

  • 400g can chickpeas, rinsed and drained

  • 200g dried apricots

  • 600ml chicken stock

  • 120g pack pomegranate seeds (optional)

  • 2 large handfuls coriander, roughly chopped

  • couscous or rice (50g per person, dry weight)


  1. Heat oven to 180°C. Heat the oil in a casserole dish (one with a lid) and brown the lamb on all sides.

  2. Once browned, take the lamb out and place to one side on a plate. Throw the onion and carrots into the same pan and cook for 2-3 mins until golden.

  3. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season.

  4. Throw the lamb back in, along 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.

  5. If the lamb is still a little tough, give it 20 mins more until tender.

  6. When ready, serve scattered with the pomegranate seeds, coriander, and either couscous or rice on the side.


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Hope you loved it!

Rosie ❤️


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