On Sunday I made roast lamb for three, so I had lots leftover, which I planned to use in some quick weeknight dishes this week. While I was playing around with ideas for lamb gyros, lamb curry or maybe lamb stew– I already knew that this Lamb Tagine would top all of those! It’s one of my most favourite dishes of all time. It’s healthy (enough) yet comforting. The perfect balance of sweet, spicy and salty. It is so quick and effortless to make, and yet it tastes so much more complex! I could eat this every day.
So here’s my top go-to lamb recipe in case you’re searching for some inspiration on how to use your leftover lamb this Easter. P.S. This dish is so good, it’s also worth making from scratch.
Quick & Easy Lamb Tagine
Prep Time: 20 mins
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp ground/lazy ginger
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp cayenne/red pepper
- 2 (14.5oz) cans fire roasted tomatoes
- 1 6oz can tomato paste
- 4 cups chicken stock/bouillon
- 1 (14.5oz can) chick peas, drained and rinsed
- 2 Tbsp honey
- Left over lamb, cut into bite-sized pieces
- Kosher salt and black pepper to taste
- Couple handfuls of Fresh Spinach
- Pistachios and pearl couscous to serve
1. Heat the olive oil in a large saucepan over medium high heat. Sauté the onion until softened, about 5 minutes, then add the garlic, ginger, cinnamon, paprika, cayenne, and stir until fragrant, 1-2 minutes.
2. Add the tomatoes, tomato paste, chicken stock, honey, apricots, chick peas and lamb, bring to a simmer and cook for 10 minutes.
3. Add the spinach the last 2 minutes of cooking, and stir in until wilted. Serve with Pearl couscous and garnish with chopped pistachios.