Fruity Lamb Tagine

17 105 588
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 30 min 4
Fruity Lamb Tagine
Health Highlights


1 1/2 cup Apricot, dried
1 tsp Cardamom, ground
2 large Carrots (quartered lengthwise, and cut into chunks)
600 ml Chicken broth (stock)
1 can (15oz) Chickpeas, canned, drained (rinsed, drained)
1 cup Cilantro (coriander) (roughly chopped, for serving)
1 tsp Coriander, ground
1 tsp Cumin
1 can(s) (16 oz) Diced tomatoes, canned
2 tbsp Extra virgin olive oil
2 clove(s) Garlic (finely chopped)
1 tsp Ground cloves
500 gm Lamb, shoulder, lean (roughly chopped)
1 tsp Nutmeg, ground
3/4 cup seeds Pomegranate seeds (for serving)
1 tsp Turmeric, ground
1 medium Yellow onion (roughly chopped)


Heat oven to 180C/160C fan/gas 4.

Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season.

Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.

If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it is not too hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.


Nutrition Facts

Per Portion

Calories 588
Calories from fat 157
Calories from saturated fat 33
Total Fat 17.5 g
Saturated Fat 3.7 g
Trans Fat 0.2 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 8.4 g
Cholesterol 89 mg
Sodium 607 mg
Potassium 1800 mg
Total Carbohydrate 75 g
Dietary Fiber 16.9 g
Sugars 38 g
Protein 41 g

Dietary servings

Per Portion

Fruit 0.9
Meat 1.4
Meat Alternative 0.6
Vegetables 3.1

Energy sources