Moroccan Lamb and Vegetable Tagine

Moroccan Lamb and Vegetable Tagine

Add lots of vegetables to make this tagine a really simple hearty supper.

To find out more about Mazola Corn Oil please visit our Product page.


4 tbsp Mazola Corn Oil
2 red onions, sliced
3 garlic cloves, chopped
1 tbsp ground ginger
1 tbsp ground cumin
1 tbsp ground paprika
1 tbsp ground turmeric
1.5 kg diced lamb
Salt and pepper
1 × 400g can of chopped tomatoes
6 dried apricots, roughly chopped
500 ml of beef stock
1 × 400g can of chickpeas, drained
1 yellow pepper, diced
1 aubergine, diced
8 mushrooms, quartered
1/2 a pomegranate (seeds removed for serving)
30g bunch of fresh coriander 
Bowl of fluffy couscous to serve

Step 1

In a large pan, heat the Mazola Corn Oil and add the sliced onions. Fry for 4-5 minutes until they start to colour. Adding the garlic and all the ground spices fry for 2 minutes, stirring as you go

Step 2

Season the lamb and add to the pot – cook for 5 minutes

Step 3

Add the chopped tomatoes, apricots, beef stock, chickpeas and vegetables. Give the mixture a good stir and leave to simmer for 3 hours, stirring every now and again and checking it hasn’t stuck to the bottom

Step 4

The sauce should be rich and the lamb juicy and tender. Taste the sauce and add more salt and pepper if needed. Serve with a sprinkling of coriander and pomegranate seeds, and a serving of hot fluffy couscous


Stay up to dateSign up

If you’d like us to let you know when we add more recipes or launch a competition and anything we feel may be of interest to you, enter your details in the fields below.

We use cookies to give you the best experience we can. If you continue, we'll assume you're happy to receive all cookies from the website. More about our cookies