• 0.5 tsp ground cinnamon
  • 1 tbsp plain flour
  • 350 g pack diced lamb
  • 1 tbsp olive oil
  • 1 small red onion, finely chopped
  • 1 tbsp tomato purée
  • 500 ml low-salt chicken stock
  • 8 dried apricots, roughly chopped
  • 410 g tin chickpeas in water, drained
  • 2 red peppers, deseeded and finely diced
  • 200 g couscous, cooked according to pack instructions, to serve


  1. 1

    In a bowl, mix together the ground cinnamon and flour. Add the lamb pieces and toss in the mixture until coated all over.

  2. 2

    Heat the oil in a large, heavy-based pan or casserole, add the spiced lamb and chopped red onion and cook for 5 minutes until nicely browned all over.

  3. 3

    Add the tomato purée, chicken stock, apricots, chickpeas and peppers. Stir to combine. Bring to the boil, then reduce the heat and simmer for 30-40 minutes, until the lamb is tender and the sauce has thickened.

  4. 4

    For toddlers, leave to cool slightly and serve with a portion of the cooked couscous on the side. For baby, purée coarsely. If your baby likes to use fingers to feed themselves, serve giant couscous on the side.


    Cook's tip: to freeze, allow the tagine to cool completely, then transfer to a freezer container and freeze for up to 3 months. Thaw completely and reheat gently in a pan with a splash of stock, until piping hot.

Nutritional Details

Each serving provides
  • Energy 4823kj 1152kcal 58%
  • Fat 73.2g 105%
  • Saturates 34.2g 171%
  • Sugars 16.9g 19%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 733kj/175kcal

Each serving provides

80.4g carbohydrate 13.9g fibre 36.2g protein

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