Quick lamb tagine

Leftover lamb makes this Moroccan dish so easy to make, with lots of spices and sweet honey.

Serves: 4

Preparation time:  10 minutes

Cooking time:  25 minutes

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You will need

  • 1 tablespoon medium olive oil
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 x 390g cartons chopped tomatoes in tomato juice
  • 1 chicken stock cube, made up to 700ml with hot water
  • 1 tablespoon runny honey
  • 150g ready to eat dried apricots, cut into quarters
  • 410g tin chickpeas in water, drained and rinsed
  • 350g leftover roasted lamb, shredded
  • 260g young leaf spinach
  • 250g cous cous
  • 28g pack fresh flat leaf parsley, washed and finely chopped
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Recipe Information

Step by step guide to making Quick lamb tagine

  1. Heat the oil in a large saucepan and sauté the onion for 5-10 minutes, adding the garlic and spices for the last minute.
  2. Pour in the tomatoes and 400ml of the hot stock. Add the honey and apricots, bring to a simmer and cook for 10 minutes.
  3. Stir through the chickpeas and lamb, then cook for a further 5 minutes, stirring in the spinach for the last 2 minutes.
  4. Meanwhile, put the remaining stock in a pan and bring to the boil. Remove from the heat, tip in the cous cous and cover with a lid. Let sit for 10 minutes then fluff up the grains using a fork.
  5. Stir the chopped parsley and flaked almonds through the cous cous, then serve with the tagine.

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Nutritional information for Quick lamb tagine

Nutritional information for Quick lamb tagine

Nutrition type per serving
Calories 652 kcal
Total Fat 15.8g
Saturated Fat 1.3g
Salt 0.13g
Sugar 27.4g

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