Lamb tagine

This tasty tagine uses a classic spice mix to create a beautifully fragrant dish you’ll find hard to wait for

Serves: 4

Prep time: 30 minutes

Cooking time: 2 hours

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2 tbsp olive oil

2 onions, roughly chopped

3 garlic cloves, finely chopped

2 tsp sweet paprika

2 tsp ground ginger

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric

½ tsp ground allspice

½ tsp cayenne pepper

pinch of saffron

2 cinnamon sticks

900g lamb shoulder, trimmed of as much fat as possible and diced into 3-4cm pieces

400g tin tomatoes

1 tbsp honey

1 handful of raisins (about 30g)

100g dried apricots

25g flaked almonds

300ml water

salt and freshly-ground black pepper

125g cooked chickpeas (tinned are fine), drained and rinsed

fresh parsley, chopped


1. Heat the oil in a wide saucepan that has a lid and cook the onions gently for 10-15 minutes until soft and starting to brown. Then add the garlic and all the spices – including the cinnamon sticks – and continue to cook for a couple of minutes to let the spices release all their great flavours.

2. Next throw in the lamb pieces and cook for 5-8 minutes until all the meat has sealed and the spices have begun to work their way into the flesh.

3. Add the tomatoes, honey, raisins, apricots, almonds and water. Grind over a generous helping of black pepper and a good pinch of salt and stir everything together. Cover with the lid but allow a little steam to escape. Cook gently on the hob for 1½ hours.

4. Add the chickpeas and continue cooking, still allowing some steam to escape, for another 30 minutes. Test for seasoning and adjust if you think it needs it. The stew should be lovely and thick, so if it’s not quite there yet, remove the lid completely and cook for a little longer. Sprinkle with the chopped parsley and serve with bulgur wheat or couscous.

TIP: Try experimenting with different dried fruits to make this dish your own.

Recipe and image taken from Ultimate One-Pot Dishes by Alan Rosenthal, published by Ebury Press, £9.99, available from 1 October

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