Ras El Hanout Lamb Tagine

15 minutes 40 minutes 4 servings

A dinner-time showstopper and our take on this Moroccan-inspired favourite, Lamb Tagine.  Packed with warmth and flavour, it'll have everyone going back for more!

Featured products


  • 1 pack Epicure Ras El Hanout Seasoning Mix
  • 500g diced lamb
  • 1 onion, finely chopped
  • 2 garlic cloves, peeled and crushed
  • 2 carrots, sliced
  • 600ml lamb or beef stock
  • 1 tin Epicure Italian Chopped Tomatoes
  • 200g dried apricots, halved
  • 1 tin Epicure Chickpeas, drained

The recipe Ras El Hanout Lamb Tagine Kitchen Mode

  • 1

    Coat the diced lamb in the Seasoning Mix and set aside.

  • 2

    Fry the onion in a large pan on a medium/high heat in a splash of oil until soft, then add the crushed garlic for another minute. Add the seasoned lamb in batches to seal and brown all over.

  • 3

    Finally add the chopped tomatoes and stock giving it a quick stir before adding the carrots, apricots and chickpeas. Mix well and bring to the boil.

  • 4

    Turn down the heat and simmer gently with the lid on for 30 minutes.

  • 5

    Serve with couscous or fresh crusty bread.