Lamb tagine
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Serves:     people
Notes from Anna

Healthy aromatic one-pot of succulent lamb cooked with spices, chickpeas and dried apricots.

Buy shoulder steaks and dice them yourself in large enough pieces to make sure the lamb remain moist and succulent through the cooking process. Small pieces tend to shrink to a stringy mess.



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  1. Rinse the meat and pat it dry.
  2. Rinse the chickpeas in a colander under running water.
  3. Peel and chop the onions. Peel and crush the garlic. Peel the carrots, halve them lengthways and cut into bite-sized chunks.
  4. PRE-HEAT OVEN TO 180˚C/160˚C FAN/Gas 4
  5. Boil a kettle and make up the stock according to the packet instructions.
  6. Put the cinnamon, clove, cardamom pods, turmeric, cumin seeds, coriander seeds and a grating of nutmeg into a pestle and mortar and grind. Remove the cardamom husks.
  7. Heat the oil in a tagine or heavy-based casserole suitable for the hob and brown the lamb pieces. Remove the meat with a slotted spoon and add the onion and garlic to the pan. Cook for a couple of minutes then add the carrots and sauté for 2-3 minutes.
  8. Add the chopped tomatoes and spices to the pan and mix well. After a couple of minutes return the lamb to the pan, add the chickpeas and apricots and pour over the stock. Add a little salt and a grinding of black pepper.
  9. Cover the pan with a lid and place in the oven for 90 minutes.
  10. Meanwhile, cut the pomegranate into quarters and take out the seeds. Wash and roughly chop the coriander.
  11. When the meat is ready, take it out of the oven and leave to rest for about 5 minutes. Just before serving, scatter with the pomegranate seeds and chopped coriander. Serve with couscous or rice.

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