2.8/5 rating (136 votes)

Leftover Lamb Tagine

Spiced Moroccan Lamb

  • Heat Mild
  • Serves 4
  • Dietary Info LACTOSE-FREE
  • Prep 20 mins
  • Cook 1 hr
Leftover Lamb Tagine

A great way to use up your leftovers so the lamb is left beautifully tender. Cooked with nuts and dried fruit for taste of Morocco.

Hari says

A Tagine or tajine is a dish that is primarily prepared in the Middle East and North Africa. The word tagine refers to the iconic conical shaped clay pot the food is cooked in rather than the food itself. Essentially it's a meat stew cooked with spices, dried fruits, chickpeas, vegetables and nuts. This would have been cooked in the remaining heat of bakers ovens once the baking had finished for the day. The clay tagine pots were filled with meat, the other ingredients and a small amount of liquid and left to cook low and slow for hours. The shape of the pot allowed a unique hot cooking environment which keep the food moist so it's perfect for leftovers. The heat cooks the food, the steam rises then condenses in the conical lid and trickles back down into the dish. This type of cooking produces a rich, tender, delicious stew. A great way to use the left over meat from a roast to make a delicious family dish.

  • Ingredients
  • Method
  • 600g cooked lamb
  • 400g tin chickpeas
  • 1 large onion, minced
  • 2 tbsp vegetable oil
  • 3 cloves garlic, crushed
  • 400g tomato tin
  • 2 chillies, chopped
  • 6-10 dried apricots, sliced
  • 1 tsp chilli powder
  • 1 tsp ground black pepper
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • 1 tsp ground cinnamon
  • 1 tsp salt


  • Couscous (60g per person with 90ml boiling water to cook)
  • Handful, flaked almonds
  • 2 tbsp flat leaf parsley, roughly chopped
  • Juice from 1 lemon
  • 2 spring onions
  • 3 tbsp pomegranate seeds



  1. Heat 1 tbsp of veg oil and in a large casserole dish or a tagine. 
  2. Add the minced onion and cook over a high heat for a few minutes. Reduce the heat and add the crushed garlic.
  3. Stir in the tomato tin with the spices and apricots. Stir and cook until the tomatoes break down.
  4. In the mean time chop up the cooked lamb and drain the chickpeas.
  5. Once thick add the meat and chickpeas and stir to coat. Put the lid on and leave to simmer for 20-30 minutes.
  6. Toast the almond flakes until just brown and remove to a dish.
  7. Once cooked add the coriander.


  1. Place couscous into a bowl and cook at 1:1 ratio of couscous to boiling water. Leave to absorb the water for 10 minutes.
  2. Fluff up with a fork and stir in the chopped spring onions, parsley and a squeeze of lemon and pomegranate seeds.
  3. Serve the lamb tagine with the couscous and top with the toasted almond flakes.

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