Lamb, Chickpea & Apricot Tagine

This is a really tasty, aromatic tagine. I have served it for several dinner parties and everyone has always asked for seconds and's a winner!

Category:  Main Course  - 


For 4 people


  • 4 tbsp olive oil
  • 625 g lean lamb, cubed
  • 1 large onion, finely chopped
  • 3 garlic cloves, crushed and chopped
  • 50 g fresh ginger root, peeled and finely chopped
  • 1 pinch of saffron, roasted and crushed *
  • 1 tsp coriander seeds roastedand crushed*
  • 1 tsp cumin*
  • 150 g dried apricots, soaked overnight just covered by water
  • 400 g tin chickpeas, drained
  • juice of an orange
  • salt & pepper
  • parsley, to garnish (optional

Lamb, Chickpea & Apricot Tagine Directions

  1. 1. Heat the oil in a heavy frying pan, add the lamb and cook until evenly browned. Transfer to a casserole/tagine. Place the onion into the frying pan and cook over a fairly low heat, turning occasionally, until soft and beginning to colour. Stir in the garlic and ginger, increase the heat and cook for about 1-2 minutes.
  2. 2. Add the saffron, coriander and cumin (or Tagine spice mix) and stir for a further half minute, then add to the lamb and mix. Add salt and pepper and sufficient water to cover the meat, cover the casserole/tagine and place in preheated oven at 180 c for approximately 1 hour.
  3. 3. Remove from the oven. Stir the apricots, plus their soaking liquid, chickpeas and the orange juice into the casserole/tagine. Cover again and cook for 30-40 minutes until the liquid is reduced and well flavoured. If there is too much liquid, or it is too thin, remove as much of the liquid as possible into a small saucepan and boil until reduced. Return to the casserole/tagine and mix. Garnish with the chopped parsley and serve.
  4. * Alternatively use bought pre-prepared Tagine Spice Mix