Hairy Bikers Lamb Tagine​ Recipe

This hearty Hairy Bikers Lamb Tagine is made with lean lamb leg, rich honey, warming spices like cumin and cinnamon, sweet apricots, and tender chickpeas. The result is a savory, aromatic, and deeply flavorful Moroccan-inspired stew that is perfect for a cozy weeknight dinner. This recipe makes a generous serving, enough to feed up to six people, and is ideal for a cold evening.

Hairy Bikers Lamb Tagine Ingredients

• 750g lean lamb leg meat, cut into chunks
• 1 tbsp sunflower or vegetable oil
• 2 medium onions, sliced
• 2 garlic cloves, finely chopped
• 400g can chopped tomatoes
• 500ml cold water
• 3 tbsp runny honey
• 400g can chickpeas, rinsed and drained
• 1 lamb stock cube
• 1 medium sweet potato, cubed
• 75g no-soak dried apricots, halved
• Sea salt and black pepper
• Fresh flat-leaf parsley and lemon zest, to serve (optional)

For the Spice Mix:

• 2 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp hot chili powder

How To Make Hairy Bikers Lamb Tagine

1. Prepare the lamb and spices: Preheat your oven to 180°C (350°F). In a small bowl, combine the ground cumin, coriander, cinnamon, and chili powder. Season the lamb chunks with salt and pepper.
2. Brown the lamb and vegetables: Heat the oil in a large, ovenproof casserole dish or a heavy-bottomed pan. Add the seasoned lamb, sliced onions, and chopped garlic. Stir-fry for a few minutes until the lamb is lightly browned.
3. Add the spices and liquids: Sprinkle the spice mix over the lamb, onions, and garlic. Cook for another 1-2 minutes, stirring constantly until the spices become fragrant. Then, take the pan off the heat and stir in the chopped tomatoes, cold water, honey, and rinsed chickpeas. Crumble the stock cube over the top and stir everything together.
4. Braise the tagine: Bring the mixture to a simmer on the stovetop. Once simmering, cover the dish with a lid and place it in the preheated oven. Cook for 1 hour.
5. Add the remaining ingredients and finish cooking: After 1 hour, carefully remove the dish from the oven. Stir in the cubed sweet potato and halved dried apricots. Return the covered dish to the oven and cook for a further 45-60 minutes, or until the lamb is meltingly tender.
6. Serve and garnish: Remove the tagine from the oven. If desired, sprinkle with fresh flat-leaf parsley and a little finely grated lemon zest before serving.

Recipe Tips

• Don’t Rush the Spices: Cooking the spices for a minute or two before adding the liquids is a key step. This “blooms” them, releasing their essential oils and creating a much deeper, more complex flavor.
• Trim the Lamb: Using lean lamb and trimming any hard fat will result in a more tender and less greasy final dish.
• Use Good Quality Stock: A no-salt lamb stock cube is great for controlling the saltiness, but you can also use a low-sodium stock to ensure you can season the dish to your liking.
• Achieve Tender Lamb: The long, slow cooking time is what makes the lamb so tender. Don’t rush this step. The lamb should be soft enough to be easily cut with a fork when it’s done.
• Balance the Flavors: Serving with a squeeze of fresh lemon juice or some zest at the end brightens the rich, sweet flavors of the tagine.

What To Serve Lamb Tagine

This slow-cooked lamb tagine is traditionally served over a bed of fluffy couscous, which soaks up all the rich, flavorful sauce. To add some freshness and texture, you can serve it alongside a simple green salad dressed with a light vinaigrette. Crusty bread is also excellent for dipping into the sauce. For a more complete meal, consider a side of roasted vegetables or a dollop of cooling plain yogurt.

How To Store Lamb Tagine Leftovers

• Refrigerate: Let the tagine cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even better the next day.
• Freeze: This tagine freezes beautifully. Place the cooled leftovers in a freezer-safe container, leaving a little room at the top. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop or in the microwave.

Hairy Bikers Lamb Tagine Nutrition Facts

• Calories: 385 kcal
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 80mg
• Sodium: 350mg
• Total Carbohydrate: 35g
• Dietary Fiber: 7g
• Sugars: 15g
• Protein: 30g

Frequently Asked Questions

• Can I use a slow cooker for this recipe? Yes, you can adapt this recipe for a slow cooker. Brown the lamb and onions as instructed on the stovetop. Then, transfer all the ingredients (except the sweet potato and apricots) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the sweet potato and apricots for the last 45 minutes to 1 hour of cooking.
• What is the best cut of lamb to use? A lean cut like lamb leg meat is ideal for a slow-cooked tagine. It becomes incredibly tender and flavorful with the long cooking time. Lamb shoulder would also work well, just be sure to trim any excess fat.
• Why are dried apricots used in this recipe? Dried apricots add a natural sweetness and a tangy counterpoint to the savory spices and rich lamb. They also soften and plump up during cooking, adding a lovely texture to the finished dish.

Try More Recipes:

• Hairy Bikers Chicken Tagine​ Recipe
• Hairy Bikers Corned Beef Pie​ Recipe
• Hairy Bikers Chicken Tikka Masala​ Recipe

Hairy Bikers Lamb Tagine​ Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Hairy Bikers Main Courses

Difficulty:BeginnerPrep time: 15 minutesCook time:2 hours Rest time: minutesTotal time:2 hours 15 minutesCooking Temp: CServings:6 servingsEstimated Cost: $Calories:385 kcal Best Season:Summer

Description

A hearty and aromatic Hairy Bikers Lamb Tagine recipe featuring lean lamb slow-cooked with a rich blend of cumin, coriander, and cinnamon. Sweet apricots, chickpeas, and honey add depth to this comforting Moroccan-inspired stew, creating a tender and flavorful meal perfect for a family dinner.

Ingredients

• 750g lean lamb leg meat, cubed
  2 tsp ground cumin
  2 tsp ground coriander
  1/2 tsp ground cinnamon
  1 tsp hot chili powder
  1 tbsp oil
  2 onions, sliced
  2 garlic cloves, chopped
  400g can chopped tomatoes
  500ml water
  3 tbsp runny honey
  400g can chickpeas
  1 lamb stock cube
  1 sweet potato, cubed
  75g no-soak dried apricots, halved

Instructions

1. Prep: Preheat oven to 180°C. Mix spices in a small bowl. Season lamb.
   Brown: Heat oil, brown lamb, onions, and garlic. Stir in spices and cook until fragrant.
   Braise: Add tomatoes, water, honey, chickpeas, and stock cube. Bring to a simmer, cover, and bake for 1 hour.
   Finish: Stir in sweet potato and apricots, cover, and bake for another 45-60 minutes until the lamb is tender. Serve with optional parsley and lemon zest.