Lamb Tagine Recipe

This slow-cooked Moroccan Lamb Tagine recipe is packed with aromatic spices, tender meat and bursts of sweetness from apricots and honey – a proper crowd-pleaser.

1. Heat 1 tbsp olive oil in a large casserole or tagine dish. Brown the lamb in batches over high heat, then set aside.
2. Lower the heat, add another tbsp oil and soften the chopped onion for 5 mins. Add the garlic and all the spices, and cook for 1–2 mins until fragrant.
3. Return the lamb to the dish. Stir in the chopped tomatoes, stock, apricots, honey and lemon juice. Season with salt and pepper.
4. Bring to a simmer, cover with a lid, and cook gently for 1½ to 2 hours until the lamb is tender and the sauce is rich. Stir occasionally and add a splash of water if it gets too thick.
5. Scatter with fresh coriander and toasted almonds, if using. Serve with fluffy couscous or warm flatbread.

• 2 tbsp olive oil
• 1kg Diced Lamb
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground ginger
• 400g tin chopped tomatoes
• 300ml lamb or beef stock
• 100g dried apricots, halved
• 2 tbsp runny honey
• 1 tbsp lemon juice
• Salt and pepper
• Fresh coriander, chopped, to serve
• Optional: toasted almonds for topping