Leftover Lamb Tagine

Name: Leftover Lamb Tagine
Cuisine: Indian
Ingredients: 600g cooked lamb; 400g tin chickpeas; 1 large onion, minced; 2 tbsp vegetable oil; 3 cloves garlic, crushed; 400g tomato tin; 2 chillies, chopped; 6-10 dried apricots, sliced; 1 tsp chilli powder; 1 tsp ground black pepper; 1 tsp paprika; 1 tsp ground ginger; 1 tsp turmeric; 1 tsp ground cinnamon; 1 tsp salt; Couscous (60g per person with 90ml boiling water to cook); Handful, flaked almonds; 2 tbsp flat leaf parsley, roughly chopped; Juice from 1 lemon; 2 spring onions; 3 tbsp pomegranate seeds

Instructions

A Tagine or tajine is a dish that is primarily prepared in the Middle East and North Africa. The word tagine refers to the iconic conical shaped clay pot the food is cooked in rather than the food itself. Essentially it's a meat stew cooked with spices, dried fruits, chickpeas, vegetables and nuts. This would have been cooked in the remaining heat of bakers ovens once the baking had finished for the day. The clay tagine pots were filled with meat, the other ingredients and a small amount of liquid and left to cook low and slow for hours. The shape of the pot allowed a unique hot cooking environment which keep the food moist so it's perfect for leftovers. The heat cooks the food, the steam rises then condenses in the conical lid and trickles back down into the dish. This type of cooking produces a rich, tender, delicious stew. A great way to use the left over meat from a roast to make a delicious family dish.

Updated at: Thu, 09 Apr 2026 13:43:47 GMT