Homemade Lamb Tagine

Homemade Lamb Tagine (serves 3)



350g Boneless Lamb Shoulder

1 Tin of Chickpeas

1 Tin of Chopped Tomatoes

Cherry Tomatoes

Dried Apricots  (roughly 10)

500ml of Chicken Stock (1 chicken stock cube)

2 tsp of Garlic Puree

Red Onion (I used ready chopped frozen)

Coconut Oil or Olive Oil



Paprika, Cinnamon, Ground Cumin, Ginger, Ground Tumerick


For Serving:

Mixed Salad

Some Green Vegetables: I went for courgette and Green Beans




Add a few sprinkles of each spice into a bowl and mix

Cut the lamb into small chunks and then mix into the spices

Slice the onion

Chop the apricots into small chunks



Put a hob on a high heat

Heat a tbsp of oil in a large pan and add the sliced onions - add a few sprinkles of each spice to the onions and mix

Add in the garlic puree

While the onions are cooking, boil the kettle and add 500ml of boiling water to 1 chicken stock cube

Add the lamb chunks, cherry tomatoes and chopped apricots to the pan and cook for a few minutes until the lamb is browned 

Add in the tin of chopped tomatoes and the chicken stock

Stir and reduce to a low heat so that the pot is simmering

Leave to simmer for 60 minutes, stir occasionally, the pot should reduce down nicely, set a timer...


After 60 mins, drain the chickpeas and add to the pot

Leave to cook for around 15-20 minutes more 

Prepare your vegetables to serve with the meal


It looks like a lot of instructions but this was so easy to make and really tasty, enjoy!