Baa Hill lamb tagine

Lamb tagine

This lamb tagine is a one-pot wonder packed with nutrients and delicious flavours – and a great dish to prepare up to two days ahead.

Preparation: 15 mins

Cooking: around 1.5 hrs

Serves: 4 

Difficulty: easy 

Baa Hill lamb tagine


  • 2 tbsp olive oil
  • 500g lamb shoulder, diced
  • 1 large onion, roughly chopped
  • 2 celery sticks, sliced
  • 2 large carrots, cut into 1cm pieces
  • 4 garlic cloves, finely chopped
  • 2 tbsp Moroccan (ras-el-hanout) spice mix
  • 1 tbsp runny honey
  • 2 tsp harissa paste
  • 1 cinnamon stick
  • 1 bay leaf
  • 400g tin of chopped tomatoes
  • 400g tin of chickpeas, rinsed and drained
  • 150g dried apricots, roughly chopped
  • 500ml chicken or lamb stock


  1. Preheat the oven to 150°C (gas mark 3).
  2. Heat the oil in an ovenproof casserole dish with a lid over a high heat and brown the lamb on all sides.
  3. Transfer the lamb to a plate, then fry the onion, celery and carrots for about 2–3 minutes.
  4. Add the garlic and cook for a few more minutes.
  5. Stir in the spice mix, honey, harissa paste, cinnamon stick, bay leaf, tomatoes, chickpeas and apricots.
  6. Tip the lamb back in and add the stock.
  7. Bring to a simmer, then cover the dish and place in the oven for 1¼ –1½ hours or until the lamb is tender.
  8. Once the meat is ready, leave it to rest for a few minutes.

Serve with couscous and garnish with some lemon wedges, pomegranate seeds and a handful of fresh, chopped mint.



Also take a look at our other lamb recipes: