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Lamb and apricot tagine
- Janine Ratcliffe
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Easy
Prep: 15 mins
Cook: 2 hrs
plus marinating
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Apricots add a lovely subtle sweetness to this one-pot. Serve with a bowl of giant couscous and a green salad
Gluten free
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Try our lamb and apricot tagine, then try Moroccan tagine recipe with vegetables and chickpeas, pepper, date and harissa tagine, chicken and chorizo jambalaya or one-pot chicken and quinoa tagine.
Lamb and apricot tagine recipe
Ingredients
Nutrition
-
olive oil
-
1 red onion
halved and sliced
-
600g lamb neck fillet
cut into chunks
-
1 tbsp tomato purée
-
3 ripe tomatoes
chopped
-
10 soft dried apricots
-
300g butternut squash
cut into chunks
-
1 small jar of chickpeas
-
2 apricots
stoned and cut into wedges
-
cooked giant couscous
to serve
-
coriander
to serve
MARINADE
-
small bunch of coriander
finely chopped
-
1 tsp hot smoked paprika
-
1 tsp ground cumin
-
2 tsp ground coriander
-
½ tsp ground cinnamon
-
1 lemon
juiced
-
2 garlic cloves
crushed
-
small knob of ginger
finely grated
Nutrition: per serving
- kcal574
- fat32g
- saturates13g
- carbs31g
- sugars17g
- fibre11g
- protein36g
- salt0.3g
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Method
-
step 1
Mix together the marinade ingredients, season and toss with the lamb. Cover and chill overnight or for at least 2 hrs.
-
step 2
Heat the oven to 180C/160C fan/gas 4. Heat a splash of olive oil in a pan and cook the onion over a low-medium heat until really soft. Tip in the lamb and all of the marinade. Cook, turning the lamb in the onion and spices, for 5 mins.
-
step 3
Add the tomato purée, tomatoes and dried apricots with 350ml of water. Bring to a simmer then add the squash, put on a lid and cook for 1 hr in the oven. Add the chickpeas and cook for another hour, adding the apricots for the final 10 mins of cooking. Serve with giant couscous and scatter with coriander leaves to serve.
Our best tagine recipes.
Authors
Janine RatcliffeFood director
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