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.



  • 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