Lamb tagine

Lamb tagine

This great one-pot slow cooked lamb tagine recipe captures the tastes of Morocco and is simple to make. Serve with cous cous mixed with Med roasted veg.

Be the first to rate
  • Serves4
  • Preparation Time30 mins
  • Cooking Time2 hours 15 mins

Nutrition per serving

  • Energy786 Kcals
  • Fat39.1g
  • Saturated Fat9.2g


  • 1tsp each of ground ginger, coriander and turmeric
  • 675g/1lb lean lamb, cut into 2.5cm/1in pieces
  • 6tbsp olive oil
  • 1 onion, peeled and chopped
  • 3 garlic, cloves, peeled and crushed
  • 2 large carrots, chopped
  • 150g/5oz no soak dried apricots, halved
  • 400g/14oz tin of chopped tomatoes
  • 300ml/ ½pt lamb or beef stock
  • 2tbsp Kikkoman Naturally Brewed Soy Sauce


For the tagine, put the ginger, coriander and turmeric in a bowl, mix in the lamb then refrigerate for several hours.

Preheat the oven to 150°C/Gas mark 2. Heat 2 tablespoons olive oil in a frying pan and brown the lamb in batches over a fairly high heat, transferring them to a tagine dish or large casserole.

Lower the heat and gently fry the onion for 5 minutes. Add the garlic and carrots, cook for 2 minutes, then add the apricots, tomatoes, stock and soy sauce. Bring to the boil, pour into the dish over the meat, cover tightly and cook in the oven for 2 hours.

Serve with cous cous mixed with chopped grilled vegetables, olives and harissa paste and sprinkle with toasted flaked almonds.

Try our some of our other easy One Pot Recipes

We use cookies to measure the use of the website and to continuously optimise the website experience for you. By using our website you agree to the use of cookies. Further information