This warming, one-pot dish is delicious and very easy to create.

Serves 2.


  • 400g of lamb shoulder, cubed
  • 1 onion, sliced
  • 1 garlic clove, finely chopped
  • 1/2 tsp of cinnamon
  • 1/2 tsp of cumin
  • 1/2 tsp of turmeric
  • 1/2 tsp of chilli flakes
  • 220ml of lamb or beef stock
  • 200g of dried apricots (optional, you could use another dried fruit or root vegetable instead)
  • 1 4oog of chopped tomatoes
  • Salt
  • Black pepper
  • 1 400g of chickpeas
  • Olive oil

To serve:

  • Chopped fresh mint
  • Flaked almonds
  • Greek yogurt
  • Cous cous


  1. Heat the oil in a tagine, casserole dish or heavy based pan and fry the lamb for 3-4 minutes until browned, then leave to one side.
  2. Add the onions to your pan, and fry until they have softened, this will take about 5 minutes.
  3. Next, add the garlic along with the spices and cook them off for a minute before returning the lamb and adding the stock, apricots or vegetables and chopped tomatoes.
  4. Season with salt and pepper, give it a good stir and bring it to the boil.
  5. Once boiling, reduce the heat and simmer for 45 minutes with the lid on and stir occasionally.
  6. Add the chickpeas, stir once more and let cook without the lid for a further 15 minutes, before serving with cous cous, a sprinkling of fresh mint and some Greek yogurt.