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Lamb & Apricot Tagine

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 600 g lamb steak diced
  • 3 tablespoons ras el hanout spice mix
  • 1 large onion diced
  • 2 carrots chopped into small pieces
  • 3 garlic cloves finely sliced
  • 1 tablespoon runny honey
  • 1 lamb stock pot dissolved in 400 ml boiling water
  • 100 g dried apricots halved
  • 400 g canned chopped tomatoes

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

29.1g

Energy (kJ)

2357kJ

Energy (kcal)

563kcal

Carbohydrate incl. fibre (g)

34.1g

Carbohydrate excl. fibre (g)

28.1g

Sugar (g)

22.8g

Fibre (g)

6.0g

Fat (g)

35.5g

Saturated fat (g)

15.3g

Unsaturated fat (g)

16.9g

Monounsaturated fat (g)

14.1g

Polyunsaturated fat (g)

2.8g

Trans fat (g)

0.0g

Cholesterol (mg)

108mg

Sodium (mg)

836mg

Salt (g)

2.09g

Vitamin A (IU)

6518IU

Vitamin C (mg)

16.3mg

Calcium (mg)

93mg

Iron (mg)

4.48mg

Potassium (mg)

1008mg

Total

116.5g

9429kJ

2253kcal

136.3g

112.3g

91.2g

24.1g

141.8g

61.3g

67.5g

56.3g

11.2g

0.0g

432mg

3344mg

8.35g

26072IU

65.0mg

374mg

17.94mg

4032mg


  • 1 Toss the lamb in half the spice mix and marinade for at least 30 mins if possible. Heat 1 tbsp oil in a large pan, add the lamb and fry until browned on all sides. Remove and set aside.
  • 2 Add the onion to the pan with the garlic and remaining spice mix and fry for 2-3 mins until soft. Add honey, stock, tomatoes and apricots and return meat to the pan.
  • 3 Cover and cook gently for 1 hour or until meat is cooked and tender.
  • 4 Serve garnished with the herbs and with a bowl of couscous.