Not the quickest weeknight meal, but incredibly flavorful. This easy lamb tagine makes a healthy family dinner and is ideal for batch cooking—double the quantities and freeze portions for later.
As a child I avoided red meat and stuck mostly to mince and burgers. It wasn’t until my late twenties, when I began exploring more recipes and spices, that I started to enjoy beef and pork. Lamb took longer for me to appreciate, but I now love it in slow-cooked dishes, curries and tagines where herbs, citrus and warming spices lift the flavour.
Recently I had fresh mint to use up and the idea of lamb with mint and lemon came to mind. Rather than roast lamb with mint sauce, I opted for a tagine-style dish that blends spices, fruit and legumes for a comforting one-pot meal. The result was a simple lamb tagine I was happy to cook again and that reheats beautifully for leftovers.
The combination of fresh mint and lemon at the end really brightens the dish. You can add some lemon juice during cooking for a softer citrus note, but we prefer the punch of freshly squeezed lemon served at the table. Dried apricots give a gentle sweetness that balances the spices and makes this tagine an all-round crowd-pleaser.
This lamb tagine delivers generous portions—perfect for a family meal—and makes a great option for batch cooking and freezing. If you want to extend the recipe, simply serve with extra sides or warm flatbreads.
Can you adapt this easy lamb tagine?
Yes. Tagines are very flexible—feel free to add or swap vegetables and spices. Aubergine, sweet potato and bell peppers work well if you want more veg. For extra warmth, include a pinch of cinnamon or a chopped fresh chilli. Preserved lemon (finely diced) adds an intense citrus note if you have some on hand. Adjust the sweetness with more or fewer dried apricots, or substitute prunes for a deeper flavour.
What can you serve with a tagine?
This lamb tagine is a filling one-pot meal with protein, carbs and vegetables, but it also pairs beautifully with simple sides. Serve with fluffy couscous or warmed flatbreads to soak up the sauce. A cooling natural yogurt, either plain or mixed with diced cucumber, herbs and a pinch of salt, is a classic accompaniment. If you enjoy heat, a spoonful of harissa or another hot sauce on the side complements the dish nicely.
More recipes you might like
If you enjoy slow-cooked lamb, try variations that combine fruit and nuts, such as lamb with apricots and almonds, which follows a similar approach to sweet and savoury Moroccan-style cooking.
Recipe
Easy Lamb Tagine
Author: Corina Blum
Summary: A gently spiced lamb tagine with apricots, chickpeas and fresh mint. Not the quickest recipe, but ideal for a hearty family dinner or batch cooking.
Prep Time: 20 mins
Cook Time: 1 hr 40 mins
Total Time: 2 hrs
Servings: 4
Calories (per serving): 678 kcal (approx.)
Ingredients
- 400 g lamb, cubed
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- 1 lemon (zest and wedges to serve)
- 2 carrots, cut into quarters lengthwise
- 400 g tin of chickpeas, drained and rinsed
- 1 onion, cut into wedges
- 1 clove garlic, crushed
- 6 dried apricots
- 300 ml stock (lamb or vegetable)
- 180 g couscous
- 3 tablespoons fresh mint, chopped
- Olive oil for browning
Instructions
- Heat a little olive oil in a heavy-based pan or tagine. Brown the lamb on all sides to develop colour.
- Add the ground coriander, cumin and ground ginger, and stir so the spices coat the meat. Grate in some lemon zest for brightness.
- Add the carrots, chickpeas, onion wedges, crushed garlic and dried apricots, then pour in the stock.
- Bring to the boil, then reduce the heat, cover and simmer gently for about 1½ hours. If the liquid reduces too much, add a splash of water to keep the tagine moist.
- After the meat is tender, stir in the couscous and cover again. Leave for 10 minutes until the couscous has absorbed the liquid and is cooked through.
- Serve sprinkled with the chopped fresh mint and with lemon wedges to squeeze over just before eating.
Notes
Nutritional information is approximate and provided as a guideline only. Adjust spices and seasoning to taste, and feel free to add vegetables such as aubergine, sweet potato or bell pepper for variation.
Nutrition (approx. per serving)
- Calories: 678 kcal
- Carbohydrates: 77 g
- Protein: 32 g
- Fat: 26 g (Saturated fat: 10 g)
- Calories and nutrient values are estimates and will vary with exact ingredients and portion sizes.
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This post was first published in 2014 and has since been updated to clarify the recipe and cooking notes.