Fruity lamb tagine
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Fruity lamb tagine

By Barney Desmazery

This succulent and superhealthy one-pot is guaranteed to satisfy a crowd – save time and make it up to two days ahead

  • Prep:15 mins
    Cook:1 hrs 30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 497
  • fat 18g
  • saturates 5g
  • carbs 46g
  • sugars 32g
  • fibre 12g
  • protein 40g
  • salt 1.37g

Ingredients

  • 2 tbsp olive oil
  • 500g lean diced lamb
  • 1 large onion, roughly chopped
  • 2 large carrots, quartered lengthways and cut into chunks
  • 2 garlic cloves, finely chopped
  • 2 tbsp ras-el-hanout spice mix (see tip, below)
  • 400g can chopped tomatoes
  • 400g can chickpeas, rinsed and drained
  • 200g dried apricots
  • 600ml chicken stock
  • 120g pack pomegranate seeds
  • 2 large handfuls coriander, roughly chopped

Tip

Spice mix
Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

Method

  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.

  2. If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

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