Summer lamb tagine
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Serves:     people
Notes from Anna

This light, healthy one-pot of tender lamb and seasonal vegetables is a great source of high quality protein, vitamin B12 and zinc, a mineral that many people lack and it is essential for helping to build bone density and for supporting the immune system. The vegetables, herbs and spices provide valuable antioxidants and vitamins. Delicious and nutritious!

and antioxidants



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  1. Rinse the meat and pat dry with kitchen paper. Cube the lamb into large bite-sized chunks and set aside.
  2. Peel and finely chop the onion. Peel and crush the garlic. Peel and finely chop the ginger.Summer lamb tagine recipe
  3. Crush the cumin, coriander and fennel seeds together in a pestle and mortar if you have one, otherwise crush with the back of a spoon.
  4. Heat the oil in a tagine or heavy-based casserole suitable for the hob. Add the onion, garlic and spices. Stir to combine.
  5. Once the onions have softened, add the meat and brown all the pieces.
  6. Cover the lamb pieces with water. Cover the pan with a lid, turn the heat down and simmer for about 1 hour.
  7. Meanwhile, boil a kettle. Put the tomatoes in a bowl and pour boiling water over them.
  8. Wash the pepper, deseed and cut into strips. Wash the courgettes, top and tail and cut diagonally into thick slices.
  9. By now the skins should come off the tomatoes easily. Peel, deseed and quarter them.
  10. Add the vegetables to the lamb. Season with a little salt and continue cooking for another 15-20 minutes.Summer lamb tagine recipe
  11. Wash and finely chop the parsley. Squeeze the lemon.
  12. At the end of the cooking time, toss most of the chopped parsley into the tagine, add the lemon juice and a grinding of black pepper and mix all the ingredients together.
  13. Sprinkle with the remaining parsley and serve with extra lemon wedges.

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