More Great Recipes: Casserole | Misc. One Dish

Lamb Tagine

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Member since 2013
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Serves 4 | Prep Time | Cook Time 360

Why I Love This Recipe

This beautiful lamb tagine is full of intense, rich flavour. Geoffrey Smeddle's lamb tagine recipe is simple to make and a fantastic way to enjoy cuts of lamb

Ingredients You'll Need

16 dried apricots, halved
2 tbsp of raisins
350ml of white wine
700g of shoulder of lamb, diced
1 large onion, finely diced
1 red chilli, sliced
3 garlic cloves, peeled and finely chopped
4 Bart cloves
2 Bart star anise
1 Bart cinnamon stick
1 red pepper, peeled and sliced into strips
1 tbsp of tomato paste
1 pinch of Bart saffron stamen
400g of tin of chopped tomatoes
570ml of lamb stock
150g of cooked chickpeas
1 tbsp of clear honey
1 tbsp of chopped coriander
1 tbsp of chopped parsley
olive oil
Bart salt
freshly ground black pepper


1.Soak the apricots and raisins in the white wine for at least an hour before starting

2.Heat a wide casserole pan and cover the base with a generous amount of olive oil

3.Season the diced lamb well and fry in the pan, browning it all over. If necessary, do this in batches to keep the pan very hot

4.Remove the meat once it is browned and set aside. Set the oven to 150°C/Gas mark 2

5.In the same pan, fry the onion, chilli and garlic in a couple of tablespoons of olive oil until soft but not too coloured. Add the cloves, star anise and cinnamon stick, then season with the black pepper

6.Fry for a further 3-5 minutes then add the tomato paste and stir through for another 2 minutes. Next add the saffron, apricots, raisins and wine

7.Let the wine come to the boil before adding the tinned tomatoes

8.Add the lamb and the stock to the pot. Bring to the boil and reduce to a very gentle simmer, cover with a lid and place in the oven for 2-3 hours, or until the lamb is very render

9.Before serving, add the chickpeas and stir in the honey and herbs. Serve piping hot

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