Quick lamb tagine

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Serves: 4



  • 2 tbsp olive oil

  • 1 pinch salt

  • 400 gs tins chopped tomato

  • 1 lemon juiced and rind kept

  • 400ml boiling water

  • 350g lamb fillet sliced

  • 1 tbsp fresh mint chopped

  • 410 gs tins prunes drained and stoned

  • 250g couscous

  • 2 tsp ras el hanout or Moroccan spice blend


<ol> <li>Heat one tablespoon of oil in a large pan. Add the lamb and stir-fry for 3 minutes.</li> <li>Add the spice blend to the lamb and fry for a further minute.</li> <li>Add the tomatoes, bring the pan to the boil and then reduce to a simmer for 15 minutes, or until the lamb is tender.</li> <li>Stir in the prunes and simmer for a further 5 minutes.</li> <li>Meanwhile, prepare the couscous by placing in a large heatproof bowl with the boiling water and a tablespoon of oil.</li> <li>Cover with cling film and allow the couscous to stand for 5 minutes.</li> <li>Remove the cling film and then add lemon rind and juice, mint and salt. Fork through the couscous and serve immediately with the lamb.</li> </ol>

Handy Hint

<p>Canned prunes are rich in iron, which boosts your red blood cells and helps to prevent tiredness and anaemia.</p>

Additional Information

  • Main Course

  • Meat

  • Rice

  • Make Ahead

  • Can Freeze

  • moroccan

  • lamb

  • lemon

  • tomato

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  • 19/04/11 09:46

    This is a really great and quick recipes using minimal equipment - perfect for cooking away from the home.