Lamb tagine with pomegranates

17 December 2012

This lamb tagine brings a touch of summer warmth to the middle of winter with its flavours of ginger, paprika, saffron and pomegranate seeds.

Preparation time

20-25 minutes

Cooking time

2 hours




  • 675g/1½lb lean boneless lamb or mutton shoulder or leg, cut into 2.5cm/1inch cubes
  • 30ml/2tbsp oil
  • 3 large shallots or 1 medium onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 10ml/2tsp ground ginger
  • 1.25ml/¼tsp ground turmeric
  • 1.25ml/¼tsp sweet paprika
  • Salt and freshly milled black pepper
  • Pinch saffron threads
  • 450ml/¾pint hot water
  • 1 cinnamon stick
  • 2 sprigs fresh thyme
  • 3-4 dried apricots, roughly chopped
  • 45ml/3tbsp freshly chopped coriander
  • 30ml/2tbsp fresh pomegranate seeds


1. Heat the oil in a large 1.7L/3pint ovenproof dish, add the onions, ginger, turmeric, paprika and seasoning. Cook over a low heat for 1-2 minutes.

2. Add the meat and garlic, coat in the flavoured oil and cook for 4-6 minutes until brown all over.

3. Add the saffron and water. Bring to the boil, reduce the heat, cover and simmer for 2 hours.

4. 20 minutes before the end of the cooking time add the cinnamon stick, thyme, apricots and coriander. Cover and continue to cook for the remainder of the cooking time.

5. Remove the thyme and cinnamon stick from the tagine. Garnish with the the pomegranate seeds and serve with steamed couscous or rice.


This recipe works well in a low oven at gas mark 3, 170°C, 325°F

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