Prep 10 minutes
Total 3 hours
US | Metric
Lamb Tagine
with chickpeas and apricots

An aromatic stew of meltingly tender lamb, chickpeas and dried apricots, packed with warm, Moroccan spices. It’s easy, quick to assemble and full of flavour – just kick back and let the oven do all the work. 

For the spice mix:
  • 1 tbsp ras el hanout
  • 1 tbsp harissa spice powder
  • 1 tbsp ground cumin
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 tsp sea salt
  • ½ tsp freshly-ground black pepper
For the tagine:
  • 600 g diced lamb shoulder
  • 1 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 30 g fresh coriander, leaves picked, stems finely chopped
  • 2 garlic cloves, minced
  • 1 tin of whole peeled plum tomatoes, hand-crushed
  • 500 ml chicken or vegetable stock
  • 1 tin of chickpeas, drained and rinsed
  • 150 g dried apricots, roughly chopped


  1. Combine the spices in a small bowl. Place the diced lamb in a large bowl. Massage the spices into the diced lamb. Cover with cling film and let sit in the fridge for a couple of hours, or, preferably, overnight. Let sit at room temperature 30 mins before cooking.
  2. Heat oven to 160°C/fan 140°C. Prep your ingredients: 1) Chop the onion. 2) Pick the coriander leaves and set aside; finely chop the stems. 3) Mince the garlic. 4) Carefully pour the tinned tomatoes into a large bowl and crush the tomatoes with your hands. 5) Drain and rinse the chickpeas. 6) Roughly chop the dried apricots. 
  3. Heat the extra-virgin olive oil in a Dutch oven over medium heat. Add the lamb and cook, stirring frequently, until browned, around 5 minutes. 
  4. Add the onion and coriander stems and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, around 1 minute. 
  5. Add the tinned tomatoes, stock, chickpeas and dried apricots; stir to combine. Turn the heat up to medium-high and bring to a simmer. 
  6. Cover and bake the tagine until the lamb is nice and tender, 2 to 2 ½ hours. 

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