Ben's lamb tagine

Ben’s lamb tagine – Serves 4

“This authentic lamb recipe will take you to slow-cooked perfection in five simple steps and it’s something a little different to share with family this Easter.” – Exec Head Chef, Ben Johnson

You’ll need:

  • 500g diced lamb shoulder
  • 1 large onion (large dice)
  • 2 carrots (large dice)
  • 2 celery sticks (large dice)
  • 3 tbsp Ras el Hanout (If you don’t have this or can’t get hold of it, it is made from the following spices – why not make your own to your own taste? Cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chilli peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric)
  • 3 tbsp rose harissa
  • 1 tbsp cumin seeds
  • 800ml chicken stock
  • 3 garlic cloves sliced
  • 1 400g tin chickpeas 
  • 1 400g tin chopped tomatoes
  • 100g sultanas
  • 100g dried apricots
  • 1 sprig rosemary


To garnish:

  • 100g pomegranate seeds
  • 50g toasted almond flakes
  • Handful of chopped coriander



1. Heat oven to 180C/160C fan/gas 4.

2. Heat the oil in a casserole dish and brown the lamb on all sides.

3. Take lamb out and place on a plate, then add the onion, carrots and celery and cook for 2-3 minutes until golden. Add the garlic and cook for 1 minute more. Stir in the spices and tomatoes, and season.

4. Add lamb back in with the chickpeas, apricots, sultanas and rosemary. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 2-3 hours. May take longer all depending on the lamb, cook the lamb until tender.

5. Season to taste.  Serve with the garnish sprinkled over the top. You can also serve with rice or cous cous. I personally like a big spoon of natural yogurt on the side and fresh chopped mint.

If you have any cooking questions or need any help with recipes, please contact Ben @burleymanor on Instagram.