Lamb tagine

Serves: 4
Prep: 10 minutes
Cook: 50 minutes


  • dash olive oil
  • 2 onions, cut into wedges
  • 350g cubed lean lamb
  • 2 carrots, chopped
  • 1 yellow pepper, chopped
  • 1 x 400g tin chopped tomatoes
  • 1 heaped tsp dried mint
  • 1 heaped tsp ground cinnamon
  • 1 heaped tsp cumin
  • 1⁄4 tsp chilli flakes
  • pinch salt
  • 50g dried apricots, halved
  • 1 x 400g tin chickpeas, drained


  1. Add oil to a pan, then add the onion and cook for 3 minutes until starting to brown. Add the lamb and stir for another couple of minutes to brown the outside.
  2. Add the carrots, yellow pepper, tomatoes, mint, cinnamon, cumin, chilli flakes, 200ml water and salt. Bring to a gentle boil, turn the heat down, add a lid and simmer gently for 30 minutes, stirring regularly.
  3. Add the apricots and chickpeas, and simmer for another 15 minutes.
  4. Serve with couscous, rice or flatbread, and salad.


Recipe reproduced with the kind permission of the Diabetes UK. For more ways to enjoy food visit

Like and follow us for more tips every day