Lamb tagine with apricots

Total time: 2hr 35m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 612 Kcal, 47g Protein, 33g Carbohydrates, 30g Fat


  • 800 g lamb shoulder, cut into approx. 3 cm cubes
  • 400 g baby potatoes, diced
  • 200 g white cabbage, cut into strips approx. 5 mm wide
  • 2 tomato, diced
  • 100 g soft dried apricots, coarsely chopped
  • 50 g almonds, coarsely chopped
  • 1 red chilli pepper, deseeded, cut into rings
  • 1 bay leaf
  • 2 tbsp olive oil
  • 0.5 tbsp salt
  • 1 bunch flat-leaf parsley, torn into pieces
  • Utensils
  • One casserole dish or tagine

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  • Place the casserole dish or tagine (uncovered) in the lower half of a cold oven. Preheat the oven to 160°C. In a bowl, mix the meat with all the other ingredients up to and including the salt, transfer to the hot dish, cover and cook for approx. 2 hrs. Remove the lid and finish cooking for approx. 15 mins. Remove from the oven and sprinkle with parsley.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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