Easy lamb tagine

This easy tagine recipe originally came from Delicious Magazine. You make it on the hob, using a casserole or lidded saute pan. Cast iron is good for a low slow cook.This amount serves four, and takes up to an hour to prepare and cook. It’s a great recipe for using up store cupboard spices – cumin, ginger, coriander and cinnamon – which may be getting past their sell by date!
Norman made this last Friday and he claims the result is a lovely sweet “Moroccan” flavoured stew, but not too spicy to put off picky boys!


  • 500g lamb leg steaks
  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, chopped or minced
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 1 tsp ground ginger
  • Pinch of cinnamon
  • 400g can chopped tomatoes
  • 200ml chicken stock
  • 100g pitted prunes, roughly chopped
  • 1 tbsp ground almonds


  1. Cut the lamb into cubes. Heat the olive oil in a large, heavy casserole or lidded frypan and brown the lamb. Remove the lamb from the casserole and set aside.
  2. Add the sliced onion and garlic to the pan and fry for about five minutes.
  3. Add the coriander, cumin, cinnamon, and fry for another two minutes.
  4. Add the lamb, chopped tomatoes, chicken stock and prunes. Simmer on a low heat for 40-45 minutes.
  5. Stir in ground almonds. Serve with herby couscous. (If you’re not feeling too adventurous with your couscous, most supermarkets have good packets. Norman’s favourite is Aldi’s Roasted Vegetable flavour.)


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