Lamb Tagine with a Roasted Chickpea and Charred Apricot Salad

Hello how are you doing? Today from the Wish to Dish kitchen is this Moroccan inspired spread!





Moroccan cuisine is one of the most beautiful in the world: both to look at and to eat. I went on holiday to Marrakesh a couple of years ago and the food that I ate there stands out to me the most out of any trip I have been on. The blend of spices that they use creates phenomenal dishes rich in colour and flavour and the assortment of meats and tropical fruit that is also incorporated bring in a wonderful variety of textures.

From this trip I still have the Moroccan spice mix (made up of 39 different spices) that my family purchased in the souks there and I have used this in the tagine today – most supermarkets do a similar mix, presumably with fewer spices, that you could use instead. However I have also listed suitable substitute spices that will already be lined up in your cupboards that you can use. I have kept the tagine recipe simple and used the more recognisable Moroccan ingredients (chick peas, cous cous and apricots) in the salad – both are delicious but if you are vegetarian or are averse to lamb then the salad does make a scrumptious stand alone dish. Alternatively if you hate cous cous then the tagine could be served with rice or potatoes! Mix and match as is appropriate and appealing to you!





Serves 4

Prep Time: 20 minutes 

Cooking Time: Tagine – 5 hours, Cous Cous – 30 minutes


For the tagine:

  • 300g lamb neck fillet, cut into medium sized chunks
  • 2 tbsp olive oil
  • 2 tbsp ground almonds
  • salt and pepper
  • 1 red onion, thinly sliced
  • 4 cloves garlic, grated
  • 1 thumb of ginger, peeled and grated
  • 1 small handful of coriander stalks, finely sliced
  • 4 tsp Ras El hanout (or 1 tsp ginger, 1 tsp paprika, 1/2 tsp ground coriander, 1/2 tsp ground cumin, 1/2 tsp all spice, 1/2 tsp cinnamon)
  •  100g cherry tomatoes, quartered
  • 1 tbsp tomato paste
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 400 ml chicken stock

For the salad:

  • 400g tin of cooked chickpeas, drained
  • 1/2 tsp cumin, 1/2 tsp ground coriander, 1/2 tsp turmeric, 1 tsp paprika
  • 3 large carrots, peeled and diced
  • 1 tbsp honey
  • 100g cherry tomatoes, quartered
  • 1 large bunch or coriander leaves, finely sliced
  • 200g cous cous
  • 3 tbsp olive oil
  • 4 apricots, de-stoned and diced
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 1 tbsp flaked almonds
  • salt and pepper


For the tagine:

  1. On a plate mix together the ground almonds with a pinch of salt and pepper. Coat the lamb chunks in the mix. In a large casserole dish heat 2 tbsp of olive oil on a high heat. Fry the lamb in this for 5 minutes or until lightly browned on all sides and then remove from the dish.
  2. Add  the onions, garlic, ginger, coriander stalks and spices to the casserole dish to cook for another five minutes until softened, adding more oil if needed. Return the lamb to the dish along with the tomatoes, puree, honey, lemon juice and orange juice.
  3. Mix until combined and then add the stock and keep on a high heat until it has boiled. Once this happens cover it with a lid or large plate and leave on a very low heat setting (I transferred it to a slow cooker) to bubble away for five hours. Check it occasionally and add more water if it starts to dry up.

For the salad:

  1. Preheat an oven to 170 degrees. Line a large tray with foil and drizzle over a little oil (I’m such a poet).
  2. Use kitchen towel to soak up any excess moisture on the surface of the chickpeas and then transfer them to a bowl. Add in all of the spices and stir until combined and then pour onto the tray.
  3. In the same bowl mix together the carrots with the honey and then add to the tray. Place this in the oven to roast for 20- 30 mins.
  4. After 15 minutes add the cherry tomatoes to the tray and season it all generously with salt and pepper.
  5. Meanwhile cook your cous cous according to the packet instructions – I added 400ml of boiling water plus a drizzle of olive oil and left covered for 10 mins.
  6. Using either a griddle pan or a frying pan on a high heat char the flesh of the apricots for around five minutes, giving a beautiful caramelisation. (is that a word?)
  7. Now it is time to assemble! Pour the cous cous into a large bowl, take the vegetables and chickpeas out of the oven and stir them in, alongside the coriander and apricots. Squeeze in the lemon and orange juice and drizzle in 2 tbsp of olive oil. Season with salt and pepper to taste and then sprinkle over the ground almonds and any remaining coriander.

I hope that you enjoyed this recipe! Please let me know in the comments what you think and do not forget to subscribe or follow my Instagram for more recipes from me! The links to do both can be found in the side bar >>>. 

24 thoughts on “Lamb Tagine with a Roasted Chickpea and Charred Apricot Salad

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