Lamb tagine recipe

3 ratings Rate
  • Serves 4
  • 20 mins to prepare and 3 hrs 00 mins to cook
  • 1548 calories / serving
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Midweek meals don't get much more heavenly than this classic lamb tagine, loaded with a medley of rich spices and lamb so tender that it simply falls off the bone. 

  1. Put the ginger, garlic, cumin, coriander and chilli in a pestle and mortar and bash to a paste, or use a food processor. Set aside. 
  2. Heat oven to 160°C/140°C fan/Gas Mark 3. Heat half the oil in a large shallow casserole dish, add the lamb shanks and brown really well all over. Remove from the dish, add the remaining oil and fry the spice paste for a minute or until fragrant.
  3. Add the shanks back to the pan with the paprika and cinnamon, tomatoes, carrots and stock give it a stir, bring to a simmer then cover and cook in the oven for 2 1/2 hours.
  4. Remove from the oven, stir in the chickpeas and fruit then cook for a further 30 minutes. Allow to stand for 10 minutes before serving with coriander and fluffy cous cous.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2.5cm piece ginger, chopped
  • 3 garlic cloves, chopped
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp chilli flakes
  • 2 tbsp oil
  • 4 lamb shanks
  • 1 tbsp paprika
  • 1 cinnamon stick
  • 1 x 400g tin chopped tomatoes
  • 2 carrots, chopped into chunks
  • 400ml (14fl oz) chicken stock
  • 1 x 400g tin chickpeas, drained
  • 30g (1 1/4oz) dried apricots
  • 30g (1 1/4oz) dried dates
  • 30g (1 1/4oz) raisins
  • small bunch coriander, chopped to serve
  • cous cous to serve
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  • Energy 6454kj 1548kcal 77%
  • Fat 103g 147%
  • Saturates 48g 240%
  • Sugars 51g 57%
  • Salt 2g 33%

of the reference intake
Carbohydrate 62.8g Protein 99.5g Fibre 10.6g

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