Moroccan lamb tagine

Serves: 4-6
Preparation time: 10 minutes
Cooking time: 1 hour 40 minutes

Moroccan lamb tagineIngredients:

2 tbsp vegetable oil
1kg (2¼lb) lamb neck fillet, diced
2 onions, sliced
1 garlic clove, crushed
1 tbsp grated fresh ginger
2 tsp ground cinnamon
1 tbsp ground cumin
1 tbsp ground coriander
400g (14oz) can of chopped tomatoes
1½ tbsp tomato purée
6 dried apricots, chopped
1½ tbsp honey
juice of ½ lemon
salt and black pepper


1 Preheat the oven to 160°C/R3.

2 Heat 1 tablespoon of the oil in a casserole. Brown the lamb in batches and set aside.

3 Heat the remaining oil in the pan, add the onions, garlic and ginger and fry for 3-4 minutes. Add the spices, tomatoes, purée, apricots, honey and lemon juice. Bring to the boil, cover and simmer on the hob or in the oven for 1½ hours until tender. Season to taste before serving. Serve with couscous and sprinkled with a handful of pine nuts and chopped flat-leaf parsley, if you like.

Recipe and image courtesy of Annabel Karmel’s Family Cookbook (Ebury Press), which is filled with cooking inspiration for the whole family and available to buy from 13 March. Visit

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