Quick lamb tagine

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Prep time:

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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


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

Handy Hint

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

Additional Information

  • Main Course

  • Meat

  • Rice

  • Make Ahead

  • Can Freeze

  • lamb

  • lemon

  • tomato

  • moroccan

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Your comments

  • 19/04/11 09:46

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