Penny Brohn UK

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Lamb or chickpea tagine

You can bring the sunshine into your kitchen this summer with this delicious and classic dish from Lamb or chickpea tagineNorth Africa.

Lamb or chickpea tagine (serves 4)


  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp ras-el-hanout or harissa paste
  • 1 tsp ground coriander
  • 400g lamb leg cut into 2cm cubes (or 2x
  • 400g tins chickpeas for meat-free)
  • 200g butternut squash, cubed
  • 200g dried apricots chopped (try to buy sulphur-free)
  • 400g tin chopped tomatoes
  • 500ml water or vegetable stock
  • Zest of 1 lemon
  • Small bunch fresh coriander

Top tip:  To increase vegetable intake, reduce the amount of red meat by half and add a tin of chickpeas.


  • Heat oven to 200°C, Gas 6.
  • Heat the oil in a flameproof casserole dish, add the onion and cook for 5 minutes until softened.
  • Add the garlic and spices and cook for a couple minutes more, stirring to prevent them catching
    and burning.
  • Add the lamb (or chickpeas), squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil (for vegetarian meal follow* below).
  • Put the lid on and transfer to the oven.  After 1 hour, stir the tagine and return to the oven, uncovered, for a further 30 minutes.
  • Sprinkle over the lemon zest and coriander.
  • Serve in warm bowls with wholewheat couscous and yogurt

*For a meat-free and quicker version, simmer in a saucepan for 30 minutes on the hob.

Apricots, Apricot, Fruit, Fruits, Sweet, Healthy

For the full sunshine experience, how about following the tagine up with a plate of beautiful fresh apricots, either served on their own or with greek yoghurt :-)







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