Lamb & Fig Tagine

This tagine is rich, fragrant and flavoursome. Dried apricots can be used instead of dried figs if preferred.



  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsbp Moroccan spice mix
  • 1 tsp ground coriander
  • 600g premium diced lamb
  • 200g pumpkin, diced
  • 200g dried figs
  • 400g diced tomatoes
  • 2 cups beef stock
  • zest of 1 lemon
  • small bunch of coriander
  • Couscous and Greek yoghurt, to serve


  1. Preheat the oven to 200C.
  2. Heat the oil in a casserole dish (stove top safe), add the onion and cook for 5 minutes until softened.
  3. Add the garlic and spices and cook for an extra 2 minutes, stirring constantly.
  4. Add the lamb, pumpkin and figs to the dish, then pour in the tomatoes and stock. Season well and bring to the boil.
  5. Place the lid on the casserole dish and bake in the oven for 1 hour.
  6. Stir the tagine and return to the oven, uncovered for an extra 30 minutes.
  7. Taste and add seasoning if required. Sprinkle over the lemon zest and coriander and serve with couscous and Greek yoghurt.
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