Description
A flavorful and aromatic fruity lamb tagine, slow-cooked to tender perfection with a fragrant blend of ras-el-hanout spices, apricots, chickpeas, and pomegranate seeds. This North African-inspired dish offers a delightful balance of savory and sweet, perfect served with couscous or rice.
Ingredients
Scale
Meat and Vegetables
- 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
Spices and Flavorings
- 2 tbsp ras-el-hanout spice mix
- 400g can chopped tomatoes
- 400g can chickpeas, rinsed and drained
- 200g dried apricots
- 600ml chicken stock
Garnish
- 120g pack pomegranate seeds
- 2 large handfuls coriander, roughly chopped
Instructions
- Preheat and Brown the Lamb: Heat the oven to 180C/160C fan/gas mark 4. Heat the olive oil in a casserole dish and brown the diced lamb on all sides until nicely colored. Remove the lamb from the dish and set aside on a plate.
- Sauté Vegetables: In the same casserole, add the chopped onion and carrot chunks. Cook for 2-3 minutes, stirring occasionally, until the vegetables turn golden. Add the finely chopped garlic and cook for another 1 minute to release its aroma.
- Add Spices and Tomatoes: Stir in the ras-el-hanout spice mix thoroughly to coat the vegetables and cook briefly to bloom the spices. Then add the chopped tomatoes and season with salt and pepper to taste.
- Combine Ingredients: Return the browned lamb to the casserole, along with the rinsed and drained chickpeas and dried apricots. Pour over the chicken stock and gently stir all ingredients to combine.
- Simmer in Oven: Bring the mixture to a simmer on the stovetop, then cover the casserole with its lid and transfer to the preheated oven. Cook for 1 hour, checking after that time for tenderness. If the lamb is still tough, continue cooking uncovered for an additional 20 minutes until tender.
- Rest and Serve: Remove the tagine from the oven and allow it to rest briefly so it’s not piping hot. Serve the lamb tagine sprinkled with fresh pomegranate seeds and roughly chopped coriander. Accompany it with couscous or rice to soak up the delicious sauce.
Notes
- Ras el hanout is a North African spice blend containing cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric, and black pepper; it can be purchased in well-stocked supermarkets or substituted with a homemade blend of these spices.
- Cook the lamb longer if it’s not tender after the initial cooking time—an additional 20 minutes usually suffices.
- This dish pairs beautifully with fluffy couscous or steamed rice for a complete meal.
- For a richer flavor, the tagine can be cooked in a traditional earthenware tagine pot if available.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: North African
Keywords: lamb tagine, North African lamb stew, fruity tagine, ras el hanout lamb, lamb with apricots, pomegranate lamb dish
