One-Pan Lamb and Chickpea Tagine

    20m prep time
    170m total time
    Easy level
    18 ingredients

This fruity, Moroccan-style lamb tagine is full of goodness and guaranteed to satisfy a crowd. Save time and make this easy one-pot up to two days ahead. Don't let the long cook time get you down - this dish will cook low and slow in the oven, leaving you with plenty of time on your hands. Double up so there is always a portion ready to go into the freezer or for lunch the next day.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat oven to 160C/150C fan. Heat the oil in a casserole and brown the diced lamb on all sides. Scoop the lamb out onto a plate, then add the sliced red onion and carrots and cook for 2-3 mins until golden. Add the garlic and ginger paste and cook for 1 min more. Stir in the tagine spice paste and tinned tomatoes, and season well with salt and pepper.

Step 2

Tip the sealed lamb back in with the chickpeas and their stock and apricots. Add the chicken stock and bring to a simmer, then cover the dish and place it in the oven for 2 hours.

Step 3

When nearly ready to serve, prepare the couscous by pouring the dried couscous into a bowl and covering with boiling stock (equal quantities of couscous and stock). Cover with cling film and leave to stand for 10-15 minutes. Once the cous cous has absorbed all the liquid, run a fork through it to fluff it up, season, and add a little lemon zest if you like.

Step 4

When ready to serve, remove the tagine from the oven, serve with couscous and scatter over the pomegranate seeds and coriander.
  • Ingredients
  • Based on 4 servings
  • 1 Cinnamon Stick 1 x Sainsbury's Cinnamon Sticks 13g
  • 25g Ginger, chopped 1 x Sainsbury's Ginger 100g
  • 15g Coriander, roughly chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 600g Lean Diced Lamb, or diced shoulder 2 x Sainsbury's British or New Zealand Extra Lean Diced Lamb 300g
  • 2 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
  • 240g Cous Cous 1 x Sainsbury's Cous Cous 500g
  • 4 Garlic Cloves, finely chopped 1 x Sainsbury's Large Garlic
  • 2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 80g Pomegranate Seeds, pack 1 x Sainsbury's Pomegranate 80g
  • 2 tbsp Tagine Paste 1 x Belazu Tagine Paste 170g
  • 300ml Chicken Stock, plus more for the couscous 1 x Knorr Stock Pot Chicken 4x28g
  • 570g Jar Chickpea, and their stock 1 x Bold Bean Co Queen Chickpeas 570g
  • 400g Chopped Tomato, canned 1 x Sainsbury's Chopped Tomatoes Can 400g
  • 4 tbsp Greek Yoghurt, to serve 1 x Sainsbury's Greek Style Natural Yogurt 500g
  • 1 tbsp Lemon Zest, for the cous cous 1 x Sainsbury's Lemons
  • 1 Red Onion, sliced 1 x Sainsbury's Red Onions Loose
  • 2 Carrots, quartered lengthways and cut into chunks 2 x Sainsbury’s Carrots Loose
  • 200g Dried Apricot, halved 1 x Sainsbury's Ready To Eat Apricots 200g
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