Not the quickest easy meal but so tasty, this easy lamb tagine is perfect for a healthy family meal. It's also a great meal for batch cooking. Why not double the quantities and make some freezer meals with it too?
When I was a child I wouldn't eat red meat. I didn't like it, although I would eat mince and burgers. As a young adult I always thought I didn't like it and avoided eating it.
When I was in my late twenties I started to become more interested in food and cooking. I wanted to cook a wider variety of dishes and it was a bit limiting to only cook with chicken. It wasn't long before I began to love beef.
I then started to eat pork too. I wouldn't choose it as a roast as it's a bit boring, but I love it slow cooked with lots of spices. Well, you can make most things taste good with a few spices.
It has taken me a bit longer to like lamb though. I don't think it will ever become my favourite meat and it's probably the meat I cook with the least. I do love it in curries though and with fresh herbs, lemon and of course some spices it can be really delicious.
A few days ago I had some fresh mint left over and I wanted to use it in something before it wilted. For some reason I thought of lamb. Now, roast lamb with mint sauce is still not something I feel like making or eating at home, although I wouldn't mind eating it if I was out.
The second thing that I thought of was a tagine. I've made chicken tagines and vegetarian tagines before but I don't think I've ever made a lamb one. Well not until now and so that's how this meal came about.
This simple lamb tagine turned out to be a lamb dish I would happily eat and make again. We tend to have large portions but there was still some left over for lunch the next day, which is always nice.
As with lots of dishes, the fresh mint and the lemon really make it tasty. You could add some of the lemon juice while the tagine is cooking but we prefer it all freshly squeezed on at the end. It's up to you.
Can you adapt this easy lamb tagine?
Feel free to vary add different vegetables to this dish. Aubergines, sweet potatoes and peppers also go really well in a tagine and would be great in this one.
You can also add some extra spices if you like. Sometimes I add a little cinnamon too. If I'm feeling like I want a hotter spicier tagine I also add a chopped chilli pepper. I also sometimes like to dice up a preserved lemon and add that as well.
What can you serve with a tagine?
This lamb tagine is a great one pot meal as it contains carbs, protein and vegetables. However, if you want to make it go further or add extra sides then it is delicious with flatbreads.
I also love to serve yogurt with tagines. Sometimes plain natural yogurt or sometimes with diced cucumber, herbs and spices. If you love hot sauces then a little harissa on the side is great too! I have a real love affair with harissa as you can probably tell if you've seen my harissa chicken tray bake, my harissa chicken salad or my harissa carrot salad!
More recipes you might like
Why not try my slow cooked lamb with apricots and almonds?
Easy Lamb Tagine
- 400 g lamb cubed
- 2 tsp ground coriander
- 1 tsp cumin
- ½ tsp ground ginger
- 1 lemon
- 2 carrot 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 tbsp mint chopped
- Heat some olive oil in a pan and brown the lamb.
- Add the spices and stir to coat the lamb. Grate in some of the lemon zest. Add the carrot, chickpeas, onion, garlic and apricots and then pour in the stock.
- Bring to the boil and then cover and simmer for 1 ½ hours. Add a little extra water if it looks like it is going dry.
- Add the couscous to the pan. Cover again. After 10 minutes the couscous should be cooked.
- Serve sprinkled with the fresh mint and with the wedges of lemon to squeeze over the top.
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This post was first published in 2014 but has been updated.