Lamb Tangine

A favourite winter comfort food for us and a good dish for bonfire night celebrations. We like it served with couscous and/or warm peshwari naan.

Ingredients - serves 6

1 tablespoon ground ginger 1lb (450g) onions, peeled, grated or finely chopped
1-2 teaspoons coarsely ground black pepper 6oz (175g) ready-to-eat apricots, halved
1 tablespoon turmeric 2oz (50g) sultanas
1½ tablespoons paprika 3oz (85g) flaked almonds, toasted
½ teaspoon chilli powder 1 tablespoon honey
2 teaspoons ground cinnamon ½ pint (300ml) tomato juice
2lb (900g) boneless lamb, cubed Large can (400g) chopped tomatoes
3 garlic cloves ½ pint (300ml) hot lamb stock
½ teaspoon salt chopped coriander to garnish
5 tablespoons olive oil  


  1. Put all the spices into a small bowl and mix well.
  2. Put the cubes of lamb into a large bowl, tin in the spice mixture and evenly coat the lamb in the spice mix.
  3. Peel and chop the garlic cloves, then, using a knife, crush them to a past with the salt.
  4. Heat 1 tablespoon of the oil in a casserole on a high heat. Add a quarter of the lamb mixture and turn until browned. Remove the lamb with a slotted spoon and set aside.
  5. Brown the rest of the lamb in batches, adding another tablespoon of oil with each batch.
  6. Turn the heat to low, add the remaining tablespoon of oil and then the onions and garlic.
  7. Cook until soft, but not brown, stirring often.
  8. Return the lamb to the casserole and stir in the remaining ingredients. Bring to the boil, cover and place in an oven pre-heated to 170º/150º fan oven/325ºF/gas mark 3.
  9. Cook for 2 hours or until the lamb is very tender, stirring halfway through.
  10. When cooked sprinkle with chopped coriander.
  11. Once cooled the dish can be frozen and kept for up to a month. When required, defrost thoroughly and heat at 150ºC/130º fan oven/300ºF/gas mark 2 for 30 mins or until hot but not boiling.


Lamb tangine

LAMB: Should be cut into cubes

Spices for Tangine