Lamb Tagine with Pomegranates

This filling dish is ideal to cook up at the start of the week before freezing to be eaten whenever you feel like it or cook it up on a weekend.

The third and final recipe in my mini series for the Live Peasant challenge, this Moroccan dish is one of my parents and kids’ favourites.

Lamb Tagine

If you missed the other recipes in the series then please check out Pepperpot Beef Stew and Lamb, Vegetable, Lentil Soup with Cabbage.

All are time effective dishes which save waste and money and can be made in one pot or tray.

Always opt for the Red Tractor quality assured meat when you buy your cuts.



Lamb Tagine with Pomegranates

Lamb Tagine

Serves 4-6

Preparation time: 20-25 minutes

Cooking time: Approximately 2 hours 10 minutes



Lamb tagine ingredients

Moroccan spice


  • 675g/ 1½lb lean boneless lamb shoulder or leg, cut into 2.5cm/ 1inch cubes
  • 1 medium onion, peeled and finely chopped OR 1 x 300g pack diced onions
  • 2 garlic cloves, peeled and crushed or 10ml/ 2tsp garlic puree
  • 1 x 170g jar tagine paste or 45ml/ 3tbsp Tagine spice paste
  • 450ml/¾pint hot water
  • Salt and freshly milled black pepper
  • 3-4 dried apricots, roughly chopped
  • 45ml/3tbsp freshly chopped coriander
  • 30ml/2tbsp fresh pomegranate seeds



1. Heat the oil in a large 1.7L/ 3pint ovenproof dish, add the onions and garlic. Cook for 2-3 minutes.

2. Add the paste and lamb. Cook for 4-6 minutes, stirring occasionally.

3. Add the water. Bring to the boil, reduce the heat, cover and simmer for 2 hours.

4. 20 minutes before the end of the cooking time add the apricots. Cover and continue to cook for the remainder of the cooking time.

5. Garnish with the coriander and pomegranate seeds and serve with steamed couscous or rice.

This recipe works well in a low oven at Gas mark 3, 170°C, 325°F

Will you be trying the Live Peasant recipes for yourself too?


Moroccan tagine recipe

You can find lots more inspiration over on Simply Beef and Lamb’s Peasant Food page HERE and on their website HERE.

Why not follow them on social media too:




Buy my bestselling book in paperback or audio

My debut book is my guide to surviving and thriving at work and at home and offers insight into how to create a digital business or return to work with confidence.

Mumboss: The Honest Mum's Guide to Surviving and Thriving at Work and at Home
(UK 2nd Edition)

Available on Amazon or Audible

MUMBOSS by Vicki Psarias

The Working Mom: Your Guide to Surviving and Thriving at Work and at Home
(US/Canada Edition)

Available September 8th 2020. Order now on Amazon

The Working Mom by Vicki Psarias

Like what you've read? Then why not follow Vicki on Facebook, Twitter, YouTube, Pinterest and Instagram

Never Miss A Post!

Subscribe to HonestMum for my weekly email newsletter where I share my new blog posts, blogging tips, event invitations, competitions and news about my new book. I never share your personal data with third parties.

5 Responses

  1. Regina L. L. Wells

    This is something completely new to me, Vicki! I have never heard of Tangine and haven’t tried apricots in anything other than by themselves. This sounds delicious, and, of course, who doesn’t love pom seeds? Thank you for sharing!

  2. Ebabee

    Looks so yum! I do enjoy a tagine and will be adding this to my list of fave tagine recipes. Stunning photography!

  3. John Adams

    Tagine. Now we’re tlking. I love tagine although haven’t eaten one in ages. What’s better, you’ve included one of my fave superfoods; pomegranate! Great recipe I will try at some point.


Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.