One-Pan Lamb Tagine with Chickpeas and Apricots Recipe
Introduction
This one-pan lamb tagine with chickpeas is a fragrant and comforting dish that combines tender lamb with warm spices and sweet apricots. Slow-cooked to perfection, it offers a delightful blend of flavors perfect for a cozy dinner. Serve it with fluffy couscous and spiced yogurt for a complete meal.
Ingredients
- 1kg lamb neck fillet, cut into large chunks
- 3 tbsp ras el hanout
- 2 tbsp olive oil, plus an optional drizzle
- 2 onions, chopped
- 4 carrots, cut into large chunks
- 6 garlic cloves, finely chopped
- Thumb-sized piece of ginger, peeled and finely grated
- 2 tbsp rose harissa paste, plus 1 tsp to serve
- ½ preserved lemon, finely chopped, or a peeled strip of lemon zest
- 1 cinnamon stick
- 400g can chopped tomatoes
- 600ml chicken or lamb stock
- 2 x 400g cans chickpeas, drained but not rinsed
- 100g dried apricots, roughly chopped (optional)
- 150g natural yogurt
- Small bunch of coriander, roughly chopped
- Small handful of flaked almonds, toasted
- Cooked couscous
Instructions
- Step 1: Toss the lamb pieces with the ras el hanout and a large pinch of salt to coat. You can keep this chilled for up to 4 hours if preparing ahead.
- Step 2: Heat the oven to 160C/140C fan/gas 3. In a large flameproof casserole, heat the olive oil over medium heat and brown the lamb on all sides in batches. Use a slotted spoon to transfer the browned lamb to a plate and set aside.
- Step 3: In the same pan, cook the onions and carrots for 10–12 minutes until soft and golden, adding a drizzle more oil if the pan is dry.
- Step 4: Add the garlic and ginger and cook for 2 more minutes. Stir in the 2 tablespoons of harissa and preserved lemon, cooking for another minute until the vegetables are sticky and coated.
- Step 5: Add the cinnamon stick, then pour in the chopped tomatoes and bring to a simmer. Cook for a few minutes until the mixture reduces to a thick paste.
- Step 6: Return the lamb and its resting juices to the pan and pour over the stock. Season well and bring back to a simmer. Cover with a lid and transfer to the oven to cook for 1 hour.
- Step 7: Stir in the chickpeas and apricots, if using. Cover again and return to the oven for another hour, until the lamb is tender.
- Step 8: Season the tagine, then leave it to stand for 10 minutes before serving.
- Step 9: Mix the 1 teaspoon of harissa through the yogurt. Scatter the tagine with chopped coriander and toasted flaked almonds. Serve alongside cooked couscous and the spiced yogurt.
Tips & Variations
- Marinate the lamb with ras el hanout overnight for deeper flavor.
- Use preserved lemon for authentic taste, but lemon zest can be a good substitute.
- Add other dried fruits like raisins or figs if you like a sweeter touch.
- For a vegetarian version, replace lamb with hearty vegetables and use vegetable stock.
Storage
This tagine will keep chilled in an airtight container for up to three days or frozen for three months. Allow it to cool completely before storing. To reheat, defrost overnight in the fridge if frozen, then warm gently over low heat until piping hot.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the tagine in advance?
Yes, seasoning the lamb and marinating it for a few hours or overnight will enhance the flavor. The dish also reheats very well, making it ideal for meal prep.
What can I serve with this lamb tagine?
Traditional couscous is perfect, but you can also pair it with rice, flatbreads, or roasted vegetables for a delicious meal.
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One-Pan Lamb Tagine with Chickpeas and Apricots Recipe
- Total Time: 2 hours 30 minutes to 6 hours 30 minutes including marinating and resting
- Yield: 6 servings 1x
Description
A flavorful and aromatic one-pan lamb tagine with tender lamb neck, chickpeas, and an array of North African spices. This hearty slow-cooked dish combines ras el hanout, preserved lemon, harissa paste, and cinnamon to create a rich, comforting stew served with couscous and spiced yogurt, perfect for a cozy meal.
Ingredients
Scale
Meat and Spices
- 1kg lamb neck fillet, cut into large chunks
- 3 tbsp ras el hanout
- 1 cinnamon stick
Vegetables and Aromatics
- 2 tbsp olive oil, plus an optional drizzle
- 2 onions, chopped
- 4 carrots, cut into large chunks
- 6 garlic cloves, finely chopped
- Thumb-sized piece of ginger, peeled and finely grated
- ½ preserved lemon, finely chopped, or a peeled strip of lemon zest
Liquids and Pastes
- 2 tbsp rose harissa paste, plus 1 tsp to serve
- 400g can chopped tomatoes
- 600ml chicken or lamb stock
Legumes and Fruits
- 2 x 400g cans chickpeas, drained but not rinsed
- 100g dried apricots, roughly chopped (optional)
Garnishes and Sides
- 150g natural yogurt
- Small bunch of coriander, roughly chopped
- Small handful of flaked almonds, toasted
- Cooked couscous
Instructions
- Prepare the lamb: Toss the lamb pieces with the ras el hanout and a large pinch of salt to coat evenly. You can keep it chilled in the fridge for up to 4 hours to marinate.
- Preheat oven and brown lamb: Heat the oven to 160°C (140°C fan)/gas mark 3. Heat 2 tbsp olive oil in a large flameproof casserole over medium heat. Brown the lamb chunks on all sides, working in batches to avoid crowding. Remove browned lamb with a slotted spoon and set aside.
- Cook vegetables: In the same pan, add onions and carrots and cook for 10-12 minutes until soft and golden, adding an extra drizzle of oil if the pan becomes dry.
- Add aromatics and spices: Stir in the garlic and ginger, cooking for 2 minutes more. Then, add the 2 tbsp rose harissa paste and preserved lemon (or lemon zest). Cook for another minute, ensuring the vegetables are coated and slightly sticky.
- Add cinnamon and tomatoes: Add the cinnamon stick, then pour in the canned chopped tomatoes. Bring to a simmer and cook for a few minutes until the mixture reduces to a thick paste.
- Combine lamb and simmer: Return the browned lamb and its juices to the casserole. Pour in the chicken or lamb stock, season with salt and pepper, and bring back to a simmer.
- Oven cook first stage: Cover the casserole with a lid and transfer to the preheated oven. Cook for 1 hour to tenderize the lamb and develop flavors.
- Add chickpeas and apricots: Remove the casserole from the oven, stir in the drained chickpeas and chopped apricots (if using). Cover again and return to the oven for another hour until the lamb is very tender.
- Rest and season: Once cooked, season the tagine to taste and leave it to stand for 10 minutes with the lid on to allow flavors to meld.
- Prepare spiced yogurt and garnish: Swirl 1 tsp of harissa into natural yogurt. Scatter the tagine with roughly chopped coriander and toasted flaked almonds.
- Serve: Serve the tagine hot alongside cooked couscous and the spiced yogurt on the side for a vibrant, hearty meal.
Notes
- Marinating the lamb with ras el hanout before cooking enhances the flavor.
- You can prepare this dish ahead and refrigerate for up to three days or freeze for up to three months.
- Defrost frozen leftovers in the fridge overnight and reheat gently until piping hot.
- Using a flameproof casserole allows you to brown on the stovetop and finish cooking in the oven in the same pot.
- Optional dried apricots add a sweet contrast to the spicy and savory flavors of the tagine.
- Preserved lemon adds authentic tangy depth; substitute with lemon zest if unavailable.
- Adjust harissa quantity to your spice tolerance; it can be added to taste in the yogurt or stew.
- To toast almonds, place them in a dry pan over medium heat, stirring frequently until golden and fragrant.
- Prep Time: 15 minutes (plus up to 4 hours marinating)
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan/North African
Keywords: lamb tagine, chickpeas, North African stew, slow-cooked lamb, ras el hanout, harissa, preserved lemon, one-pan meal, Moroccan cuisine
