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

120g pack pomegranate seeds

2 large handfuls coriander, roughly chopped

Instructions

Step 1: Preheat the oven to 180C/160C fan/gas mark 4. Heat the olive oil in a large casserole dish over medium heat and brown the lamb on all sides until evenly colored. Remove the lamb and set aside on a plate.

Step 2: Add the chopped onion and carrot chunks to the casserole and cook for 2-3 minutes until they begin to soften and take on a golden color. Stir frequently.

Step 3: Add the finely chopped garlic and cook for another minute, stirring to avoid burning.

Step 4: Stir in the ras-el-hanout spice mix and chopped tomatoes. Season with salt and pepper to taste.

Step 5: Return the browned lamb to the casserole along with the rinsed chickpeas and dried apricots. Pour over the chicken stock and stir gently to combine.

Step 6: Bring the mixture to a simmer on the stovetop, then cover the casserole with a lid and transfer it to the preheated oven.

Step 7: Cook for 1 hour. Check the lamb for tenderness; if it is still tough, continue cooking for an additional 20 minutes or until tender to your liking.

Step 8: Remove the tagine from the oven and let it rest briefly so it is not piping hot. Just before serving, sprinkle with fresh pomegranate seeds and chopped coriander.

Step 9: Serve the fruity lamb tagine alongside couscous or rice for a complete meal.

Tips & Variations

Use a high-quality ras-el-hanout blend or make your own by mixing cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric, and black pepper for an authentic flavor.

For extra richness, add a knob of butter to the tagine before serving.

Replace dried apricots with dried figs or dates for a different fruity note.

For a vegetarian version, substitute lamb with hearty vegetables like sweet potatoes and mushrooms, and use vegetable stock instead of chicken stock.

FAQs

Can I use other meats instead of lamb?

Yes, you can substitute beef or chicken, although cooking times may vary. Chicken will cook faster, so reduce the oven time accordingly.

Is ras-el-hanout spicy?

Ras-el-hanout is a fragrant blend of warm spices and typically mild in heat, but some mixes include chili. Adjust the amount you use depending on your spice tolerance.