Minced Lamb Tagine Minced Lamb Tagine

Minced Lamb Tagine

A great Middle Eastern dish featuring lamb mince and authentic Moroccan spices and served with a lemony couscous and takes only 15 minutes to prepare.

prep time
15 mins

cook time
30 minutes

4 people

  • Energy


  • Fat


  • Saturates


  • Carbs


  • Sugars


  • Fibre


  • Protein


  • Salt



  • 450g lean lamb mince
  • 1 onion, peeled and chopped
  • 4 teaspoons plain flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground ginger
  • ¼ teaspoons saffron threads, soaked in a little hot water, optional
  • 200ml good, hot lamb stock
  • 1 tablespoons runny honey
  • 75g ready to eat apricots or prunes, halved
  • 1 x 400g can chick peas, drained
  • For the Lemony Couscous:
  • 250g plain couscous

  • Juice of 1 lemon
  • 450ml good, hot vegetable stock
  • 2 tablespoons freshly chopped flat-leaf parsley
  • 2 tablespoons freshly chopped mint
  • Lemon wedges, to garnish


  1. Heat a large non-stick pan and dry fry the lamb with the onion for 3-4 minutes, breaking up any lumps with the back of a spoon.
  2. Add the flour and cook for 1-2 minutes. Add the spices and saffron (if used) and cook for 2-3 minutes. Add the stock and honey, season, bring to the boil, reduce the heat and cook for 15-20 minutes.
  3. For the lemony couscous; put the couscous in a heatproof bowl and add the lemon juice and stock. Cover with cling film and set aside for 5 minutes, or until all the liquid is absorbed. Uncover and fluff up with a fork if needed. Season and stir through the herbs.
  4. 5 minutes before the end of the tagine cooking time, add the dried fruit and chick peas. Adjust seasoning if required.
  5. Remove from the heat, garnish with the coriander and serve with the couscous, lemon wedges and side salad.