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Fruity lamb tagine

Serves 4
Prep 15 mins
Cook 1 hr 30 mins
Super healthy, Dairy-free


2 tbsp olive oil
500g lean diced lamb
1 large onion , roughly chopped
2 large carrots , quartered lengthways and cut into chunks
2 garlic cloves , finely chopped
2 tbsp ras-el-hanout spice mix (see tip, below)
400g can chopped tomatoes
400g can chickpeas , rinsed and drained
200g dried apricots
600ml chicken stock


120g pack pomegranate seeds
2 large handfuls coriander , 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's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.


Spice mix

Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

497 kcalories, protein 40g, carbohydrate 46g, fat 18 g, saturated fat 5g, fibre 12g, sugar 32g, salt 1.37 g

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