One-Pot Fruity Lamb Tangine

One-pot Fruity Lamb Tangine Recipe

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About One-pot Fruity Lamb Tangine Recipe:

This bish-bash-bosh style tagine just needs everything chucking into a pot and leaving to simmer away in the oven. It is prepared from tangine, onions, spices, tomatoes, apricots and couscous. Mouth-watering, exotic flavors without any hassle. 

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  • 24 Ingredients
Adjust Servings :

Ingredients for One-pot Fruity Lamb Tangine Recipe

  • As required The Tagine
  • 2 large onions
  • 1 shot olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cinnamon
  • 3 cloves garlic
  • 1 kilogram lamb leg or shoulder, boned
  • 200 milliliter lamb or veg stock
  • 2 tablespoon honey
  • 1 lemon, juiced
  • 6 Tomatoes
  • 2 fistfuls dried apricots
  • 1 fistful of flaked almonds
  • 1 tablespoon salt and pepper
  • As required The Couscous
  • 2 mugs couscous
  • 1 fistful sultanas
  • 1 teaspoon salt
  • 1 teaspoon Turmeric
  • 2 spring onions
  • 2 mugs boiling water
  • 1 glug olive oil
  • 1 handful fresh coriander
  • 185g Fat(32.55%)
  • 200g Protein(35.26%)
  • 133g Carbs(23.41%)
  • 45g Fiber(7.93%)
  • Other(0.85%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make One-pot Fruity Lamb Tangine Recipe


Preheat the oven to 160°c, also peel and slice the onions.


Place the couscous in a bowl with the sultanas, salt, turmeric, and add in some finely sliced spring onions. Pour the boiling water into the couscous, stir, and then cover the bowl with a lid for at least 3 minutes.


Start by frying the onions in the oil in an ovenproof saucepan for 5 minutes. Spoon the dried spices, salt, and pepper into the onions with the peeled and crushed garlic and cook for a minute.


Gather up the tomatoes and put all of the flesh, seeds, and juice in the pan. Bring the mixture to a gentle simmer, then cover it with a lid, and place it into the preheated oven for an hour.


Add the apricots and stir the tagine well. let it simmer in the oven for another 30 minutes without the lid.


Roast the almonds in a dry pan until golden all over and garnish the tagine with them. Pile up the couscous with a fork and mix in the olive oil and finely chopped fresh coriander. Serve the tagine with the couscous.