Harissa Lamb Tagine

Harissa Lamb Tagine
A deliciously warming and spiced lamb tagine.
Icon_cookingtime_grey Created with Sketch. 2 hours
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Harissa Lamb Tagine


  • 1 Taste Collectiv Harissa x 3 - £11.97
  • 450g diced lamb, marinated overnight in the Harissa base
  • 1 tbsp vegetable oil
  • 2 tbsp plain flour
  • 20g unsalted butter
  • 2 large onions, sliced
  • 1 aubergine, largely diced
  • 450ml good quality lamb or beef stock
  • 200g stoned prunes
  • 100g whole blanched almonds, toasted
  • 1 pomegranate, seeds only
  • Half bunch of coriander, roughly chopped

Serve with:

  • Natural yoghurt
  • Grilled flatbreads

How to make

  1. Preheat the oven to 160°C (fan assisted).

  2. In a tagine or heavy based pan heat 1 tbsp of vegetable oil, add the meat and 2 tbsp of flour, cook until golden brown, remove and set aside.

  3. On a low heat melt 20g butter, add the sliced onions, slowly cooking them until soft and sticky.

  4. Turn up the heat, add the aubergine and return the meat to the pan.

  5. Deglaze the pan with the stock, ensuring to scrape away any golden flavoursome bits stuck to the bottom, bring to the boil.

  6. Place the dish in the oven, covered with a lid or foil, cook for 1 hour.

  7. After an hour check on the dish, giving it a stir and adding a drop of water if necessary.

  8. Add the prunes and cook for a further 30 minutes.

  9. After 1 hour 30 minutes, the lamb should be tender and the prunes plum.

  10. Serve in individual dishes or in a tagine (if you do not mind sharing), scatter with the toasted almonds, pomegranate seeds and chopped coriander.

  11. Accompany the dish with natural yoghurt and toasted flatbreads. I would also recommend 'Chateau Cantillac' 2014, a light and refreshing red wine that cuts through the richness of the dish.

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Products used in this recipe

Harissa x 3

  • Icon_pricetage_grey Created with Sketch.


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