Description
This one-pan lamb tagine with chickpeas is a flavorful North African-inspired dish featuring tender lamb neck fillet simmered in a fragrant blend of ras el hanout, harissa, preserved lemon, and warming spices. Cooked low and slow in the oven until melt-in-your-mouth tender, it is enriched with chickpeas and dried apricots, then finished with a refreshing spiced yogurt, toasted almonds, and fresh coriander. Perfect served alongside fluffy couscous for a comforting and hearty meal.
Ingredients
Scale
Lamb and Spice Mix
- 1kg lamb neck fillet, cut into large chunks
- 3 tbsp ras el hanout
- 2 tbsp olive oil, plus an optional drizzle
Vegetables and Flavorings
- 2 onions, chopped
- 4 carrots, cut into large chunks
- 6 garlic cloves, finely chopped
- Thumb-sized piece of ginger, peeled and finely grated
- 2 tbsp rose harissa paste, plus 1 tsp to serve
- ½ preserved lemon, finely chopped, or a peeled strip of lemon zest
- 1 cinnamon stick
Liquids and Legumes
- 400g can chopped tomatoes
- 600ml chicken or lamb stock
- 2 x 400g cans chickpeas, drained but not rinsed
Additional Ingredients
- 100g dried apricots, roughly chopped (optional)
- 150g natural yogurt
- Small bunch of coriander, roughly chopped
- Small handful of flaked almonds, toasted
- Cooked couscous (to serve)
Instructions
- Prepare the lamb: Toss the lamb chunks with the ras el hanout spice mix and a generous pinch of salt to evenly coat all pieces. You can chill the coated lamb for up to 4 hours to allow flavors to develop.
- Preheat oven and brown lamb: Heat your oven to 160°C (140°C fan)/gas mark 3. Warm 2 tablespoons of olive oil in a large flameproof casserole dish over medium heat. Brown the lamb pieces on all sides in batches to avoid overcrowding, stirring occasionally. Once browned, remove the lamb to a plate with a slotted spoon and set aside.
- Sauté vegetables: In the same pan, add the chopped onions and carrot chunks, cooking for 10–12 minutes until softened and golden. Add an extra drizzle of oil if the pan seems dry during this stage.
- Add aromatics and spices: Stir in the finely chopped garlic and grated ginger, cooking for an additional 2 minutes to release their flavors. Mix in 2 tablespoons of rose harissa paste and the preserved lemon or lemon zest. Cook for another minute until the vegetables are sticky and coated with the spice paste.
- Incorporate liquids and simmer: Add the cinnamon stick and then pour in the canned chopped tomatoes. Bring the mixture to a gentle simmer and cook until it reduces into a thick, flavorful paste.
- Combine lamb and stock: Return the browned lamb pieces along with any resting juices to the casserole. Pour over the chicken or lamb stock, season with salt and pepper, and bring back to a simmer on the stovetop.
- Slow cook in oven: Cover the casserole with a lid and transfer to the preheated oven. Cook for 1 hour, allowing the lamb to start tenderizing and the flavors to meld beautifully.
- Add chickpeas and apricots: Stir in the drained chickpeas and chopped dried apricots if using. Cover the casserole again and return it to the oven for another hour, until the lamb is tender and the sauce rich and thickened.
- Rest and season: After cooking, remove the tagine from the oven, season to taste, and let it stand covered for 10 minutes to allow the flavors to settle.
- Prepare spiced yogurt and serve: Swirl 1 teaspoon of harissa into the natural yogurt to add a mild spicy kick. Scatter the tagine with roughly chopped fresh coriander and toasted flaked almonds for texture. Serve the lamb tagine hot with cooked couscous and the spiced yogurt on the side.
Notes
- You can marinate the lamb with ras el hanout up to 4 hours ahead for deeper flavor.
- This tagine freezes well: cool completely before freezing in an airtight container for up to 3 months. Defrost overnight in the fridge before reheating.
- Adjust the harissa quantity to your preferred spice level.
- Using preserved lemon adds a unique tangy depth, but lemon zest can be a substitute if unavailable.
- Serve with couscous, rice, or warm flatbreads as preferred.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: North African
Keywords: lamb tagine, chickpeas, ras el hanout, harissa, North African recipe, slow-cooked lamb, one-pot meal, preserved lemon, spiced yogurt
