Go Back
–+ servings

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 Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Cuisine Italian
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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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.
Tried this recipe?Let us know how it was!