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/140C 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. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.

Step 2

Tip the sealed lamb back in with the chickpeas and their stock and apricots. Pour over the stock (if cooking for 4), stir and bring to a simmer. Cover the dish and place it in the oven for 2.5 hours.

Step 3

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, leave it to rest so it’s not piping hot, then scatter with pomegranate seeds and coriander and serve with couscous.
  • Ingredients
  • Based on 4 servings
  • 1 Cinnamon Stick 1 x Sainsbury's Cinnamon Sticks 13g
  • 25g Ginger, chopped 1 x Sainsbury's Ginger 100g
  • 4 tbsp Greek Yoghurt, to serve 1 x Sainsbury's Greek Style Natural Yogurt 500g
  • 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
  • 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
  • 2 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
  • 240g Cous Cous 1 x Sainsbury's Cous Cous 500g
  • 1 tbsp Lemon Zest, for the cous cous 1 x Sainsbury's Lemons
  • 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
  • 570g Jar Chickpea, and their stock 1 x Bold Bean Co Queen Chickpeas 570g
  • 600ml Chicken Stock 1 x Knorr Stock Pot Chicken 4x28g
  • 400g Chopped Tomato, canned 1 x Sainsbury's Chopped Tomatoes Can 400g
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