Moroccan Lamb Tagine


  • 1 lb diced lamb, leg or shoulder
  • 1 brown onion, diced
  • 1 carrot, quartered lengthways and chopped
  • 1 large turnip, peeled and roughly diced
  • 3 cloves garlic, crushed
  • 2 large chilies, chopped
  • 2 tbsp TurmeriX
  • 1 can diced tomato
  • 1 can chickpeas
  • 1/2 bunch coriander
  • 2 sprigs mint


  • Heat some oil in a heavy based pan on medium heat, add the garlic and chili and sauté until garlic is aromatic.
  • Add carrot and onion to the pan and sauté until onion becomes translucent.
  • Add lamb to the pan and stir through vegetables. Keep stirring from time to time until lamb starts to brown, season with salt.
  • Add spices and stir quickly making sure spices don’t stick to the bottom of the pan and burn (approx. 2 minutes).
  • Add the canned tomatoes and the liquid from the chickpeas, if needed top up with water or chicken stock until ingredients are nearly covered by liquid.
  • Tie three coriander roots together with string and gently nestle into the liquid.
  • Simmer for ten minutes then stir in the chickpeas.
  • Place diced turnip on the base of a casserole dish or tagine and transfer the contents of the pan over the turnips.
  • Replace lid on a casserole dish or tagine (or cover with foil) and place in a preheated 350˚F oven for 65 to 75 minutes.
  • Serve with couscous or roasted root vegetables sprinkled with shredded mint and coriander. Garnish with yogurt or labneh if needed.