A spicy change for Easter

Lamb tagine with pomegranates.
Lamb tagine with pomegranates.

Lamb tagine with pomegranates

Serves 6


675g lean boneless lamb shoulder, cut into 2.5cm/1inch cubes

2tbsp oil

3 large shallots or 1 medium onion, peeled and finely chopped

2 garlic cloves, peeled and crushed

2tsp ground ginger

1/4tsp ground turmeric

1/4tsp sweet paprika

Salt and freshly milled black pepper

Pinch of saffron threads

450ml hot water

1 cinnamon stick

2 sprigs fresh thyme

3-4 dried apricots, roughly chopped

3tbsp freshly chopped coriander

2tbsp fresh pomegranate seeds

Rice or couscous, to serve


Heat the oil in a large, three-pint-deep ovenproof dish and add the onions, ginger, turmeric, paprika and seasoning.

Cook over a low heat for one to two minutes.

Add the meat and garlic, coat in the flavoured oil and cook for four to six minutes until brown all over.

Add the saffron and water. Bring to the boil, reduce the heat, cover and simmer for two hours.

The tagine will take about two hours and 10 minutes to cook.

Add the cinnamon stick, thyme, apricots and coriander 20 minutes before the end of the cooking time (so around an hour and 50 minutes into cooking).

Cover and continue to cook for the remainder of the cooking time (20 minutes).

Remove the thyme and cinnamon stick from the tagine.

Garnish with the pomegranate seeds and serve with steamed couscous or rice.