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Easy Lamb Tagine Recipe

Posted on: 06.09.2018

A shift in season can sometimes leave us up in the air about what to eat. One day it’s warm, the next it’s chilly. We start to crave more hearty food as we head into Autumn, but those hot days can still make a sudden appearance and we want to eat outside if we can! This lamb tagine is a perfect solution to the unpredictable weather. Stay inside and serve with warm couscous if it’s a chilly day, or if you get the chance, serve it outside with flatbreads and dollops of yogurt, and make the most of the late summer sun.

You will need:

Olive Oil

2 red onions

3 garlic cloves

1 tbsp ground ginger

1 tbsp ground cumin

1 tbsp ground cinnamon

1 tbsp sweet paprika

1 tbsp ground turmeric

1.5kg British lamb shoulder, diced into 2cm cubes

2 tins chopped tomatoes

250g dried apricots, roughly chopped

600ml vegetable stock

1 tbsp clear honey

1 tin chickpeas, drained and rinsed

Juice of half a lemon

To serve

Large bunch coriander

Couscous or flatbreads

Natural yogurt

Flaked almonds

Method

Preheat the oven to 150C/300F/Gas2.

Heat a large glug of olive oil in a frying pan over a medium heat. Fry the onions for 5 minutes until they begin to soften. Add the garlic and all the spices and fry for another 2 minutes, use a wooden spoon to stir.

Season the lamb well and then add to the pot to brown for 5 minutes, stirring regularly. Transfer to a tagine dish and add the chopped tomatoes, stock, apricots, honey and chickpeas. Season well.

Put the lid on the tagine and place in the oven for 2-2 ½ hours or until the meat is meltingly tender.

5 minutes before your tagine is ready prepare your couscous or warm your flatbreads. Squeeze the lemon juice through, sprinkle over your coriander and flaked almonds and serve in the tagine dish with a healthy dollop of natural yogurt on the side.

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