Lamb Tagine

Take your toddler on his first culinary journey to Morocco with this simple tagine, and the whole family can come along for the ride. Although there are quite a few spices in it, the taste isn’t too strong and the sweetness of the apricots makes it perfect for the beginner gourmand.

Preparation time: 25 Mins

Cooking time: 2 hours

Serves: 6


  1. Melt half the butter in a casserole dish and fry the cubed lamb, a little at a time, until golden brown. Set aside
  2. Add the remaining butter if necessary, and fry the onion and carrot until soft. Add the garlic and fry for a minute with the spices
  3. Pop the lamb back in and pour in the blended tomatoes, chicken stock and dried apricots. Reduce the heat and simmer very slowly for 1 1/2- 2 hours, until the lamb is soft
  4. Garnish with Italian parsley or chopped chives and serve with a little cooked brown rice or some cauli-couscous
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  • 6 tablespoons butter
  • 500 g cubed leg of lamb or shoulder, seasoned with a little salt
  • 1 large onion, chopped
  • 1 large carrot, peeled and grated
  • 1 clove garlic, crushed
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground paprika
  • 1 x 400g tin whole peeled tomatoes, blended
  • 1 cup chicken stock
  • 50g dried apricots
  • Italian parsley or chopped chives to garnish
  • Add some roasted cubed aubergine or pumpkin to bulk up the veggies