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Barney's tips for the best lamb tagine:

  • This is one of those dishes that's even better the next day. I often make the tagine a day ahead and gently reheat it, as the flavours deepen overnight.
  • For a little more texture, you can stir in a handful of toasted flaked almonds or pistachios just before serving. They add a lovely crunch that contrasts with the tender lamb.
  • I love serving lamb tagine with fluffy couscous to soak up all the sauce, but it's equally delicious with buttered rice or warm flatbreads. A spoonful of Greek yoghurt and a scattering of fresh coriander and pomegranate seeds make the perfect finishing touch.
  • If I have preserved lemons to hand, I'll finely chop a little and stir it through just before serving. It adds a bright, citrusy note that balances the richness of the lamb and the sweetness of the dried fruit.

Units:

To serve

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Nutrition: per serving

  • kcal514
  • fat18g
  • saturates5g
  • carbs42g
  • sugars31g
  • fibre14g
    high
  • protein38g
    high
  • salt1.44g
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Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.

  • step 2

    If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

RECIPE TIPS
SPICE MIX
Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.
Barney Desmazery
As Good Food's longest-serving team member, Barney has written and tested thousands of recipes, worked with many of Britain's top chefs and created videos, live events and masterclasses. After gaining a chef's dipolma and working in restaurants across London, France and Australia, he joined Good Food, where he specialises in sourdough baking, foraging, seasonal ingredients and open-fire cooking. Barney has also published his own cookbook One Dish Four Ways. See Barney’s recipes.
Barney Desmazery chef headshot

Recipe from Good Food magazine, October 2009

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A star rating of 4.8 out of 5.334 ratings
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