A good lamb tagine recipe can be just the thing to wow dinner party guests and family alike. The intense flavours of this one-pot dish from Geoffrey Smeddle disguise the simplicity with which it is prepared

Soak the apricots and raisins in the white wine for at least an hour before starting
Heat a wide casserole pan and cover the base with a generous amount of olive oil
Season the diced lamb well and fry in the pan, browning it all over. If necessary, do this in batches to keep the pan very hot
Remove the meat once it is browned and set aside. Set the oven to 150°C/Gas mark 2
In the same pan, fry the onion, chilli and garlic in a couple of tablespoons of olive oil until soft but not too coloured. Add the sliced red pepper and cook for a further 2 minutes. Then add the cloves, star anise and cinnamon stick, then season with the black pepper
Fry for a further 3-5 minutes then add the tomato paste and stir through for another 2 minutes. Next add the saffron, apricots, raisins and wine
Let the wine come to the boil before adding the tinned tomatoes
Add the lamb and the stock to the pot. Bring to the boil and reduce to a very gentle simmer, cover with a lid and place in the oven for 2-3 hours, or until the lamb is very tender
Before serving, add the chickpeas and stir in the honey and herbs. Serve piping hot
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Find out why we suggest matching this Lamb tagine recipe with a medium and round red wine, or a full bodied red wine


Lamb tagine

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Geoffrey Smeddle's aromatic lamb tagine recipe is simple to make and a fantastic way to enjoy cuts of lamb.

Lamb tagine recipe Tweaks

What's this?
There's a red pepper on the ingredients list which isn't mentioned in the instructions. I added it at the same time as the "saffron, apricots, raisins and wine" and it worked a treat.
2 December 2012
There is no mention of where to add coriander and parsley or what type of parsley, flat leaf or not.
14 January 2015
Read recipe again! There is red pepper in method. :-))
22 June 2014