Lamb and mint tagine

This easy one-pot meal is completely delicious and makes for a lovely family dinner.

  • 15 mins preparation
  • 1 hr 10 mins cooking
  • Serves 4
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Lamb and mint tagine
  • 1/4 cup (35g) plain flour
  • 750 gram diced lamb
  • 2 tablespoon olive oil
  • 1 tablespoon moroccan seasoning
  • 650 gram pumpkin, peeled, cubed
  • 400 gram can chickpeas, drained, rinsed
  • 1 cup (250ml) chicken stock
  • grated rind and juice of 1 lemon
  • 2 tablespoon torn mint leaves
  • toasted turkish bread, to serve


Lamb and mint tagine
  • 1
    Preheat oven to 180°C (160°C fan-forced). Place flour in a bowl and season well with salt and pepper. Add lamb to bowl and toss to coat, shaking off any excess flour.
  • 2
    Heat oil in a heavy-based, flameproof casserole pan on high. Cook lamb in batches for 3-5 minutes, until browned. Return all of lamb to pan with moroccan seasoning, pumpkin, chickpeas, chicken stock, lemon rind and juice and bring to boil.
  • 3
    Cover and cook in oven for 1 hour, stirring occasionally, until lamb is very tender. Scatter with mint and serve with toasted Turkish bread.


For added flavour and an extra burst of colour, stir chopped parsley and coriander leaves through the tagine with the mint. You could also scatter over a handful of toasted pine nuts for crunch, if you like.