Lamb Tagine with Apricots - Fiver Feeds

Lamb Tagine with Apricots

Lamb can be quite pricey, but one way of getting around that expense is slow cooking – buying the cheaper stewing lamb and, well, stewing it. This middle-eastern inspired dish uses other cost effective ingredients to keep within budget but feel free to add additional items such as chopped tomatoes and butternut squash.


Lamb Tagine with Apricots

Prep Time:

2hr 30mins


Serves 4 People


£1.21 per Person



  • Ingredients

    1tbsp Vegetable Oil
    400g Stewing Lamb Cut into Chunks
    1 Large Onion Thinly Sliced
    1 Garlic Clove Crushed
    1tbsp of Ras-el-Hanout Spice Mix
    100g Dried Apricots Chopped
    600ml Lamb or Beef Stock Made with 2 Stock Cubes
    1tbsp Tomato Puree
    400g Tin of Chickpeas Drained and Rinsed
    Salt and Pepper

How to Cook

1. Heat your oven to 180C/Gas Mark 4.

2. Heat the oil in a large casserole dish (or tagine if you have one). Season your meat then brown in batches. Remove from the casserole dish and keep to one side.

3. Fry the onion in the same dish (don’t clean it or remove any of the lamb fat) with a little salt for 2 minutes before adding the garlic, tomato puree and the ras-el-hanout seasoning then frying for a further minute.

4. Put the lamb back in the dish along with the apricots and the chick peas then pour in the stock. Add any extra seasoning if required then cover and cook in the oven for 1 hour and then drop the temperature to 160C/Gas Mark 3 and cook for a further 45 minutes. If the lamb isn’t quite tender enough then cook for a further 20 minutes. It should fall apart when you push the back of a fork into it. 

5. Serve with seasoned couscous or rice.

Don’t Waste Any Veg!

If you’ve got a couple of slightly soft carrots or a few wrinkling shallots sitting in the fridge then don’t be afraid to just throw them into this tagine dish and hope. Everything is cooked slow and low so will just add to the dish and is a great way to use any vegetables you’ve got lying around that need using up.

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