Easy Lamb Tagine with Chickpeas and Apricots

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUpon

An easy lamb tagine with all the aromatic flavours of North Africa – and no hassle.

easy lamb tagine

I love the sort of meals that cook themselves – slow cooked stews and curries that will bubble away with very little attention from you. This is one case where effort is not proportional to results. If you have a large pan with a well fitting lid  you can create some amazing flavours.

Today’s flavours are Moroccan. It’s a classic combination – spices, tender lamb, juicy dried fruit and chickpeas. If you don’t like apricots try other dried fruit – and if you don’t like squash, or haven’t got it, try other root veg. This easy lamb tagine is very forgiving – the first time I made it I used 1 small squash and a few carrots. The second time I used nearly 2 squash – nearly as they were very large and I didn’t want to overwhelm the lamb.

The cooking times are very flexible too. The first time I tried this I simmered it for two hours  – it was a lovely melty bowl of squashy goodness. This time, after just one hour as we were in a hurry, the lamb was still melt-in-the-mouth tender and aromatic.

easy lamb tagine close up

You can use a tagine for this – but you don’t have to. You could even try turning it into a casserole or a slow cooker dish. Serve with bread or couscous.

easy lamb tagine long

Yields 4-8

lazy lamb tagine

30 minPrep Time

2 hrCook Time

2 hr, 30 Total Time

Save Recipe


  • 2 cans of chickpeas
  • 70g of chopped dried apricots
  • 2 cans of chopped tomatoes
  • 1-2 butternut squash (size dependent)
  • 600g diced lamb
  • The juice and zest of 1 lemon
  • 1/3 tsp cayenne pepper
  • 3 heaped tsp cumin
  • 2 heaped tsp coriander
  • 1 scant tsp cloves
  • 1 scant tsp cinnamon
  • 1/2 tsp allspice


  1. Halve the squashes. Scoop out the seeds, slice off the peel and cut into small chunks.
  2. Juice and zest the lemon.
  3. Chop the apricots if necessary - I used ready chopped to make sure they were a good size for my toddler.
  4. Add all the ingredients to a large pan with a well fitting lid and mix well.
  5. Bring to the boil and allow to simmer for 1 - 2 hours. The longer it simmers, the thicker the sauce and the softer the squash.
Cuisine: Moroccan | Recipe Type: Dinner


Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUpon

Leave a Reply

Your email address will not be published. Required fields are marked *