A glorious one-pot lamb tagine made with succulent lamb shoulder, chickpeas and a variety of Moroccan spices. Choose apricots or prunes as your fruity addition - they're both delicious!
20 people made this
800g diced shoulder of lamb
2 (400g) tins chickpeas, drained and rinsed
1 large red onion, finely chopped
1 clove garlic, crushed
2 carrots, trimmed and cut in thirds
900ml chicken or lamb stock
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon turmeric
1/4 teaspoon saffron threads
1 teaspoon ground cumin
2 teaspoons ground ginger
2 tablespoons olive oil
1 (400g) tin chopped tomatoes
300g prunes or dried apricots
salt and pepper to taste
1 handful chopped fresh coriander
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Preheat the oven to 170 C / Gas 3.
To serve, bring the casserole or tagine to the table and sprinkle with the coriander. Serve with a steaming hot bowl of couscous.
Bring to the boil, then immediately cover and place in the oven. Cook the tagine for 1 to 1 1/2 hours, or till the lamb is tender.
Heat the oil in a tagine or heavy casserole. Once hot, add the lamb and brown on all sides. Remove the lamb and add the onion and garlic. Cook and stir till softened, then add the carrots, and cook for another couple of minutes.
Add all of the spices to the casserole. Stir till fragrant, about 1 minute. Add the lamb back to the pan along with the stock, chickpeas, fruit and tomatoes. Season to taste.