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    Lamb tagine

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    Lamb tagine

    Quick to prepare, sweet and spicy Moroccan flavours and only £1.80 per serving

    • Preparation time: 10 minutes
    • Cooking time: 120 minutes
    • Total time: 2 hours 10 minutes 60 minutes 60 minutes 10 minutes

    Serves: 4


    • 1 tbsp Olive oil
    • 600g pack essential Waitrose Lamb Shoulder Chops
    • 400g pack Waitrose Vegetable and bean stew mix (find in the chiller)
    • 2 tsp Bart Ras El Hanout Spice Mix
    • 1 tbsp Tomato purée
    • 1 tbsp Clear honey
    • 100g Wholesome soft apricots, halved


    1. Heat the oil in a heavy based ovenproof casserole dish; add the lamb and fry until golden on both sides.
    2. Add the stew mix, spice mix, tomato purée and seasoning and pour in enough cold water (about 500ml) to just cover. Bring to the boil then reduce the heat and simmer gently for 1½ hours until the lamb is tender, stirring occasionally.
    3. Add the honey and apricots to the pan and return to the heat for a further 30 minutes. Serve with couscous.

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    Cook's tips

    At the end of step 1, transfer the meat to the slow-cooker dish. Add the stew mix, spice mix, purée, seasoning and 250ml cold water. Cover and cook on low for 6 hours or on high for 3 hours, until the lamb is tender. Add the honey and apricots, cover and cook for a further 30 minutes. Season again to taste.

    Drinks recommendation

    This recipe, with its fragrant spices, needs a complex red, with sweet, ripe flavours to complement the exotic ones. Enjoy!


    Average user rating

    4 stars