If you’re looking to try a simple yet flavorful dish, this Lamb Tagine is the perfect choice.

Packed with tender lamb, hearty chickpeas, sweet apricots, and warm spices, it’s a comforting meal that’s surprisingly easy to make.

Whether you’re a beginner or just want a fuss-free recipe, this tagine brings rich flavors to your table with minimal effort.

Topped with pomegranate seeds and fresh coriander, it’s a vibrant, fragrant dish that’s sure to impress!

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Ingredients

• 2 tbsp olive oil
• 500g lean diced lamb
• 1 large onion, roughly chopped
• 2 large carrots, quartered lengthways and cut into chunks
• 2 garlic cloves, finely chopped
• 2 tbsp ras-el-hanout spice mix
• 400g can chopped tomatoes
• 400g can chickpeas, rinsed and drained
• 200g dried apricots
• 600ml chicken stock

To Serve

• 120g pomegranate seeds
• 2 large handfuls of fresh coriander, roughly chopped
• Couscous or rice (optional)

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Instructions

Step 1: Preparation and Browning the Lamb

• Preheat your oven to 180°C (160°C for fan ovens) or gas mark 4.
• Heat the olive oil in a large, ovenproof casserole dish over medium heat.
• Add the diced lamb and cook for a few minutes, stirring occasionally, until the lamb is browned on all sides.
• Once done, remove the lamb from the dish and set it aside on a plate.

Step 2: Cooking the Vegetables

• In the same dish, add the chopped onion and carrot pieces.
• Cook them for about 2-3 minutes until they start to turn golden.
• Stir in the finely chopped garlic and cook for an additional minute until fragrant.

Step 3: Adding the Spices and Base

• Next, sprinkle in the ras-el-hanout spice mix and stir well so the vegetables are coated in the spices.
• Pour in the chopped tomatoes and season with a pinch of salt and pepper.
• Stir everything together until combined.

Step 4: Simmering the Tagine

• Return the browned lamb to the dish, followed by the drained chickpeas and dried apricots.
• Pour over the chicken stock, then give the mixture a good stir.
• Bring the contents of the dish to a gentle simmer on the stovetop.

Step 5: Oven Cooking

• Once simmering, cover the casserole with a lid or foil and transfer it to the preheated oven.
• Cook for 1 hour.
• After this time, check the lamb—if it’s still a bit tough, cook for an additional 20 minutes until the lamb is tender.

Step 6: Serving

• Once cooked, let the tagine rest for a few minutes.
• To serve, scatter the pomegranate seeds and freshly chopped coriander over the dish for a burst of color and flavor.
• Pair with couscous or rice for a complete meal.

FAQs

Can I use a different type of meat instead of lamb?

Yes! You can substitute lamb with beef, chicken, or even turkey. Just keep in mind that cooking times may vary, especially for beef, which might need a little longer to become tender.

What is ras-el-hanout, and can I substitute it?

Ras-el-hanout is a Moroccan spice blend with warm flavors like cinnamon, cumin, and coriander. If you don’t have it, you can use a mix of cumin, paprika, cinnamon, and turmeric as a substitute, though the flavor will vary slightly.

Easy Italian Lamb Tangine

This beginner-friendly lamb tagine combines tender lamb, chickpeas, apricots, and spices, slow-cooked to perfection and topped with pomegranate seeds and coriander for a deliciously aromatic meal.

Print Pin Rate

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 4

Ingredients

• ▢ 2 tbsp olive oil
• ▢ 500 grams lean lamb diced
• ▢ 1 onion large, roughly chopped
• ▢ 2 carrots large, quartered lengthways and cut into chunks
• ▢ 2 garlic cloves finely chopped
• ▢ 2 tbsp ras-el-hanout spice mix
• ▢ 400 grams chopped tomatoes (can)
• ▢ 400 grams chickpeas can (rinsed and drained)
• ▢ 200 grams dried apricots
• ▢ 600 ml chicken stock

To Serve

• ▢ 120 grams pomegranate seeds
• ▢ 2 fresh coriander large handfuls (roughly chopped)
• ▢ Couscous or rice (optional)

Instructions

Preparation and Browning the Lamb

1. Preheat your oven to 180°C (160°C for fan ovens) or gas mark 4.

   Heat the olive oil in a large, ovenproof casserole dish over medium heat.

   Add the diced lamb and cook for a few minutes, stirring occasionally, until the lamb is browned on all sides.

   Once done, remove the lamb from the dish and set it aside on a plate.

Cooking the Vegetables

1. In the same dish, add the chopped onion and carrot pieces.

   Cook them for about 2-3 minutes until they start to turn golden.

   Stir in the finely chopped garlic and cook for an additional minute until fragrant.

Adding the Spices and Base

1. Next, sprinkle in the ras-el-hanout spice mix and stir well so the vegetables are coated in the spices.

   Pour in the chopped tomatoes and season with a pinch of salt and pepper.

   Stir everything together until combined.

Simmering the Tagine

1. Return the browned lamb to the dish, followed by the drained chickpeas and dried apricots.

   Pour over the chicken stock, then give the mixture a good stir.

   Bring the contents of the dish to a gentle simmer on the stovetop.

Oven Cooking

1. Once simmering, cover the casserole with a lid or foil and transfer it to the preheated oven.

   Cook for 1 hour.

   After this time, check the lamb—if it’s still a bit tough, cook for an additional 20 minutes until the lamb is tender.

Serving

1. Once cooked, let the tagine rest for a few minutes.

   To serve, scatter the pomegranate seeds and freshly chopped coriander over the dish for a burst of color and flavor.

   Pair with couscous or rice for a complete meal.

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