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Lamb, apricot & chickpea tagine


Serves: 6
timePrep time: 35 mins
timeTotal time:
Lamb, apricot & chickpea tagine
Recipe photograph by Ant Duncan

Lamb, apricot & chickpea tagine

Our take on the traditional Moroccan dish is a great freezer standby

Serves: 6
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
628Kcal
Fat
30gr
Saturates
8gr
Carbs
41gr
Sugars
30gr
Fibre
9gr
Protein
44gr
Salt
0.9gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 1kg diced lamb, or from a boneless lamb leg joint, excess fat trimmed and cut into 3cm cubes
  • 1 tsp smoked paprika (or see tip in last step)
  • 3 tsp ground coriander
  • 3 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp cayenne pepper
  • 1 tsp ground ginger
  • juice of 1 orange, plus zest to garnish
  • 3 tbsp olive oil
  • 2 red onions, sliced
  • 2 tbsp plain flour
  • 4 garlic cloves, crushed
  • 1 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes
  • 500ml lamb or chicken stock
  • 2 cinnamon sticks
  • 150g soft dried apricots, roughly chopped
  • 100g pitted dates, quartered
  • 1 x 400g tin chickpeas, rinsed and drained
To serve
  • 100g blanched almonds, toasted and roughly chopped
  • a handful of coriander leaves, roughly chopped
  • a handful of mint leaves, roughly chopped
  • couscous or flatbread

Step by step

Get ahead
Discard cinnamon sticks and store in an airtight container for 2-3 days. Or freeze and defrost before reheating on the hob
  1. Place the diced lamb in a bowl with the spices and orange juice. Season well, then toss to coat. Cover and leave to marinate for at least 30 minutes, or up to 24 hours in the fridge.
  2. Preheat the oven to 170°C, fan 150°C, gas 3. Heat 1 tablespoon of olive oil in a large flameproof casserole, add half the lamb and its marinade and brown over a high heat. Remove to a bowl and repeat with another tablespoon of oil and the rest of the lamb.
  3. Reduce the heat to low, deglaze the pan with a generous splash of water. Once the water has almost evaporated, heat the remaining tablespoon of oil and cook the onions for 5 minutes. Add the flour, garlic and tomato purée, then cook for another 1-2 minutes, stirring.
  4. Tip in the lamb and any juices along with the chopped tomatoes, stock and cinnamon sticks. Bring to a simmer, cover and cook in the oven for 1 hour, 30 minutes.
  5. Stir in the apricots, dates and chickpeas. If the sauce is looking too thick, you can add some more stock or water. Cook for a further 30 minutes or until the lamb is very tender and the sauce has thickened. Check the seasoning.
  6. If you’re not eating straight away, let it cool, then chill or freeze in an airtight container (see Get ahead). Serve topped with the chopped almonds, herbs and reserved orange zest, and couscous or flatbreads.
    Tip
    Rather than the separate spices, you can use 3 tbsp ras el hanout instead

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