zoom Moroccan lamb tagine

    Save to your scrapbook

    Moroccan lamb tagine

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Moroccan lamb tagine

    The great thing about this dish is that, like all spicy casseroles, it actually benefits from being made the day before and reheated, making it perfect for entertaining.

    • Preparation time: 30 minutes, plus soaking time
    • Cooking time: 2 hours 5 minutes
    • Total time: 2 hours 35 minutes, plus soaking 60 minutes 60 minutes 60 minutes 60 minutes 15 minutes

    Serves: 8


    100g dried apricots, halved
    3 tbsp olive oil
    4 x 340g packs diced leg of lamb
    1 large onion, finely chopped
    2 garlic cloves, thinly sliced
    1 tsp ground cumin
    1 tsp ground coriander
    1 tsp ground cinnamon
    400g can Waitrose Italian Cherry Tomatoes In Rich Natural Juice
    300ml lamb stock
    Pinch saffron
    3 tbsp ground almonds
    4 large courgettes, cut into large pieces
    1 butternut squash (approximately 500g) peeled and diced
    4 tomatoes, skinned and quartered
    2 tsp harissa paste
    2 tbsp fresh parsley or mint, chopped
    500g pack Waitrose Couscous, prepared as directed on the pack


    1. Place the apricots in a bowl and cover with 150ml boiling water. Leave to soak for 2 hours.
    2. Preheat the oven to 180°C, gas mark 4. Heat 2 tbsp of the olive oil in a flameproof casserole over a high heat.  Brown the lamb in batches then set aside. Add the remaining oil and the onion and cook gently for 10 minutes until soft and golden. Add the garlic and spices and cook for a further 2 minutes then return the lamb to the casserole.
    3. Add the apricots and their soaking liquid, the canned tomatoes and stock. Stir in the saffron, ground almonds, and some seasoning. Heat to simmering point, cover and cook in the oven for 1 hour.
    4. Add the courgettes, squash, tomatoes and harissa with a little extra water if necessary and cook in the oven for a further 45 minutes.  Season to taste adding extra harissa if desired, then scatter over the parsley or mint and serve with couscous.

    Cooks tips

    The couscous can be prepared in advance. Before serving, dot with butter, cover and reheat in the oven or in a microwave.

    The tagine can be frozen for up to 3 months.  Defrost fully and reheat thoroughly before serving.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars