• 2 medium onions, coarsely grated or finely chopped
  • 1 rounded tbsp ras el hanout, or other tagine spice blend
  • 800 g boneless leg of lamb trimmed of fat and cut into 4cm cubes
  • juice of ½ lemon
  • 300 g plum tomatoes, skinned and chopped
  • 75 g Medjool dates, pitted and halved lengthways, plus extra to serve
  • 4 tbsp roughly chopped coriander
  • 25 g unsalted butter
  • 400 g tin chickpeas, drained and rinsed
  • 200 g bag young leaf spinach

To serve

  • 2 tsp toasted sesame seeds
  • 6 flatbreads
  • 6 chopped fresh tomatoes (optional)


  1. 1

    Combine the onions and ras el hanout in a medium casserole dish, mixing well. Add the lamb, lemon juice, tomatoes, dates, coriander, butter, 500ml cold water and a pinch of salt. Bring to the boil, skim off the foam, then cover and cook over a low heat for 1½ hours until the lamb is tender. 


  2. 2

    To finish the tagine, stir in the chickpeas, scatter over the spinach, then cover and cook for a further 5 minutes, stirring once. Season; serve in bowls with a sprinkling of toasted sesame seeds, and torn flatbreads, chopped tomatoes and dates, if you like.

Nutritional Details

Each serving provides
  • Energy 1486kj 355kcal 18%
  • Fat 16.0g 23%
  • Saturates 7.5g 38%
  • Sugars 11.1g 12%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 557kj/133kcal

Each serving provides

6.8g carbohydrate 2.2g fibre 11.9g protein

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