One Pot Fruity Lamb Tagine

Lamb & Apricot Tagine

Try this deliciously simple stew made with lamb and apricots is bursting with the warming flavours of Morocco - the perfect comforting dinner.
  • 60 Mins

    Cooking Time

  • easy


  • 15 Mins

    Prep Time

  • 4 People


  • 600 g lamb steak, diced
  • 2 1/2 tablespoons ras el hanout spice mix
  • 1 1/2 tablespoons oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 3 garlic cloves finely sliced
  • 400 g canned chopped tomatoes
  • 400 mL hot water
  • 1 Continental Stock Pot Sensations Beef Stock Pot
  • 100 g dried apricots, halved
  • 1 tablespoon honey
  • handful roughly chopped fresh coriander, to garnish
  • handful roughly chopped mint, to garnish
  • cooked couscous, to serve

  1. Place lamb in a bowl. Sprinkle over half the spice mix, toss to coat. Cover and place into the fridge, to marinate, for at least 30 mins.

  2. Heat 1 tablespoon oil in a large heavy based saucepan over medium-high heat. Cook lamb, in batches, until browned on all sides. Remove and set aside.

  3. Add remaining oil to pan and heat over medium. Add onion, carrot, garlic and remaining spice mix to the pan and cook, stirring for 5 minutes until onion has softened. Add tomatoes, water, stock pot, honey and apricots. Bring to the boil, stirring regularly. Return lamb to the pan. Cover and cook over low heat for 1 hour, stirring occasionally, or until lamb is tender. Garnish with coriander and mint and serve with couscous.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 766.35 kcal
Protein (g) 33.9 g
Sugar (g) 25.35 g
Fat (g) 42.37 g
Fibre (g) 8.88 g

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