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Lamb and apricot tagine
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5 from 18 votes

Lamb and Apricot Tagine

Cooked on the hob, this meltingly tender lamb tagine with apricots is the perfect family-friendly meal and ready in just 40 minutes. The delicate Moroccan spiced sauce is complemented with fruity plump dried apricots, cooked whole chestnuts and served with toasted flaked almonds, chopped mint and feta
Course Main Course
Cuisine Moroccan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 531kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 450 g Lamb cubed (use shoulder)
  • 2 tablespoon Olive Oil
  • 1 Onion chopped
  • 2 Garlic Cloves peeled and chopped
  • 2 cm Fresh Ginger peeled and chopped
  • 1½ tablespoon Ras el Hanout spice mix or use Moroccan spice mix instead.
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Mild Chilli Powder
  • 2 tablespoon Tomato Puree
  • 10 Dried Apricots
  • 500 ml Vegetable Stock
  • 1 teaspoon Honey
  • 100 g Whole Cooked Chestnuts vacuum packed
  • 2 tablespoon Ground almonds

Instructions

  • Heat the oil in a shallow casserole and brown the lamb on all sides. Lift out the lamb pieces onto a plate and place the onion, garlic, and ginger into the pan to cook for five minutes, stirring regularly (you may need to add a little more oil).
    450 g Lamb, 2 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 2 cm Fresh Ginger
  • Add the ras el hanout, smoked paprika and chili powder and give it a quick stir, before adding the tomato puree, apricots, vegetable stock and honey.
    1½ tablespoon Ras el Hanout spice mix, 1 teaspoon Smoked Paprika, 1 teaspoon Mild Chilli Powder, 2 tablespoon Tomato Puree, 10 Dried Apricots, 500 ml Vegetable Stock, 1 teaspoon Honey
  • Place the lamb back in the pan and simmer on a low heat for 20-25 minutes.
  • Add in the chestnuts and ground almonds and cook for a further 5 minutes until the sauce starts to thicken.
    100 g Whole Cooked Chestnuts, 2 tablespoon Ground almonds
  • Serve with couscous, flaked almonds, chopped mint and feta.

Notes

Variations:
  • Use dates instead of dried apricots, or a mixture of both.
  • Substitute the chestnuts with cubed sweet potato (cut into 2cm dice), added at the same time as the stock to allow the sweet potato to cook through.
  • If you like your food hot, use hot chili powder and double the quantity to two teaspoons.
  • Add a drained can of chickpeas to bulk the tagine out and add fiber to the dish.
 
Storage: The tagine can be cooked, cooled and stored in the fridge for up to 3 days. Alternatively, it can be frozen for up to 3 months. Defrost in the freezer for 24 hours before use and thoroughly reheat in the microwave.
 
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Nutritional Information (Approximate)

Calories: 531kcal | Carbohydrates: 33g | Protein: 21g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 82mg | Sodium: 574mg | Potassium: 723mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1313IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 4mg
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