zoom lamb & pine nut tagine

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    Lamb & pine nut tagine

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    Lamb & pine nut tagine

    • Preparation time: 15 minutes
    • Cooking time: 2 hours
    • Total time: 2 hours 15 minutes

    Serves: 4


    1 tbsp oil
    1 onion, sliced
    500g diced lamb leg steaks
    75g pine nuts
    4 tsp rose harissa paste
    400ml lamb stock
    400g can chopped tomatoes
    125g dried apricots, halved
    50g pitted green olives, halved
    2 Belazu Preserved Lemons, flesh removed and skin sliced
    400g can chick peas, drained and rinsed
    200g couscous
    28g coriander, chopped


    1. Preheat the oven to 180°C, gas mark 4. Heat the oil in a large frying pan and fry the onion, lamb and pine nuts for 5 minutes until browned. Add the harissa and cook for 1-2 minutes.

    2. Add the stock, tomatoes, apricots, olives and lemons and bring to the boil. Transfer to a casserole dish, cover and bake for 1 hour 30 minutes. Stir in the chick peas, re-cover and cook for a further 30 minutes.

    3. Meanwhile, place the couscous in a bowl and pour over 300ml boiling water, cover with clingfilm and leave for 5 minutes. Fluff up with a fork and stir in the coriander and season. Serve with the tagine.

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    Freeze ahead

    Cook to the end of step 2, then allow the tagine to cool completely, then freeze. To reheat, place in a large saucepan and cook for 4-5 minutes, stirring occasionally until hot throughout, adding a splash of water if required. Make the couscous while the tagine is reheating. 


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    5 stars