A mouthwatering Lamb tagine with pomegranates
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5 from 4 votes

Lamb Tagine with Pomegranate

Course Dinner
Cuisine Moroccan
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 6
Calories 155kcal
Author Diana


  • 675 grams lean boneless lamb shoulder or leg cut into 2.5cm cubes
  • 2 tbsp vegetable oil
  • 1 onion peeled and finely chopped OR 1 x 300g pack diced onions
  • 2 garlic cloves peeled and crushed or 10ml/2 tsp garlic puree
  • 45 ml tagine paste
  • 450 ml water hot
  • Salt and black pepper
  • 3-4 dried apricots roughly chopped
  • 3 tbsp freshly chopped coriander
  • 2 tbsp pomegranate seeds


  • Heat the oil in a large 1.7L/ 3 pint overproof dish, add the onions and the garlic. Cook for 2-3 minutes.
  • Add the paste and lamb. Cook for 4-6 minutes, stirring occasionally.
  • Add the water. Bring to the boil, reduce the heat, cover and simmer for 2 hours.
  • minutes before the end of the cooking time add the apricots. Cover and continue to cook for the remainder of the cooking time.
  • Garnish with the coriander and pomegranate seeds and serve with steamed couscous or rice.


This recipe works well in a low over at gas mark 3, 170c, 325F.


Calories: 155kcal | Carbohydrates: 4g | Protein: 14g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 50mg | Potassium: 276mg | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 1.7mg | Calcium: 17mg | Iron: 1.4mg