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One Pot Fruity Lamb Tagine

One Pot Fruity Lamb Tagine



400g stewing lamb, diced (for veggie option use 400g lentils)

3 tbsp olive oil

2 red onions, diced

1 yellow pepper, desseded and diced

1 red pepper, deseeded and diced

2 garlic cloves, finely chopped

1 tsp ground cumin

1 tsp ground ginger

1 tsp ground cinnamon

100g dried apricots, quartered

500ml chicken stock

1 400g can chopped tomatoes

1 small butternut squash, peeled, deseeded and cut into 1cm cubes

to serve; handful of pine nuts, greek yoghurt



  1. Preheat oven to 180 celsius, gas mark 4. Combine all the ingredients in a large casserole dish and cover with a lid.
  2. Cook in the oven for 1 and half hours, removing the lid and stirring after 1 hour. Check occasionally and add more water if required.
  3. Remove from the oven and season. Serve with pine nuts and dollop of yoghurt.

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