Laid-back Lamb Tagine

By Derval O'Rourke From the book The Fit Foodie
Laid-back Lamb Tagine

As a child, I went on a lamb boycott because I thought lambs were just too cute to eat. My mum continued to serve lamb for dinner but she told me it was beef, so I’d no problems eating that! I’m actually glad of my mum’s trickery in this regard because, as a grown-up, lamb is one of my favourite meats to cook. Lamb is a good source of quality protein, iron and zinc, and it’s really versatile. This tagine is such a laid-back dish to cook: you don’t even need to brown the meat. The end result is delicious with the sweet honey and spices. A great meal to make for friends.

For how many? Serves 4


  • 1kg shoulder of lamb, trimmed and diced into 3cm pieces
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • 2 tbsp ground almonds
  • 2 tbsp honey
  • a handful of sultanas
  • 400g tin of chopped tomatoes
  • 1 tbsp olive oil
  • 2 onions, finely chopped
  • 5 garlic cloves, crushed
  • a thumb-sized piece of fresh ginger, grated
  • a handful of coriander leaves
  • a handful of flaked almonds
  • couscous, to serve


Place the lamb, spices, almonds, honey, sultanas and tomatoes in a large lidded casserole. Mix well and set aside.

Heat the oil in a frying pan and cook the onions, garlic and ginger for 5 minutes, until softened. Add the cooked onions to the lamb mixture in the casserole and stir well. Cover the casserole and place in the oven for 1 hour and 15 minutes, or until the lamb is tender.

Ladle the cooked tagine into warmed serving bowls. Sprinkle over the coriander and almonds. Serve with couscous.

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Something for the weekend