Lamb tagine

Lamb tagine

  • serves 6
  • Easy

Spicy lamb tagine is a real crowd pleaser. It serves six so is great for feeding the family or a group of friends, or you can freeze it in smaller batches so that it'll do several nights


Try our lamb tagine recipe then check out our vegetarian tagine and our fish tagine.



  • olive oil
  • lamb neck fillet 1kg, cut into chunks 
  • onions 2, halved and thinly sliced
  • ginger 3cm piece, finely grated
  • tomato purée 1 tbsp
  • chicken stock 350ml
  • cherry tomatoes 10
  • cinnamon 1 stick
  • ready-to-eat dates 10, halved
  • green olives 10, cracked and halved
  • buttered couscous and coriander to serve


  • coriander a bunch, finely chopped
  • hot smoked paprika 2 tsp
  • ground cumin 2 tsp
  • ground coriander 2 tsp
  • lemons 2, juiced
  • garlic 2 cloves, crushed


  • Step 1

    Mix the marinade ingredients with 1 tbsp olive oil, season and toss with the lamb. Cover with clingfilm and chill for at least 2 hours (or overnight).

  • Step 2

    Heat the oven to 160C/fan 140C/gas 3. Heat a splash of olive oil in a pan and cook the onion until really soft and golden. Add the ginger and cook for a minute then tip in the lamb and all of its marinade. Cook, turning the lamb around in the onions and spices for about 5 minutes.

  • Step 3

    Add the tomato purée, stock, tomatoes, cinnamon, dates and olives. Bring to a simmer then put on a lid and cook for 2 hours. To freeze, cool completely and spoon into freezer-proof tubs or bags. Defrost before reheating thoroughly. Serve with couscous and scatter with coriander leaves.

Nutritional Information

  • Kcals 530
  • Fat 29.9g
  • Saturates 11.8g
  • Carbs 32.5g
  • Fibre 4.5g
  • Protein 30.4g
  • Salt 0.7g