Minced lamb tagine


1 onion

75g dried apricots

2 x 15ml spoon fresh coriander

450g lean lamb mince

1 x 5ml spoon ground paprika

1 x 5ml spoon ground coriander

1 x 5ml spoon ground ginger

1 x 5ml spoon ground turmeric

1 x 400g can chopped tomatoes

1 x 400g can chickpeas


Knife, chopping board, weighing scales, measuring spoons, large non-stick pan, mixing spoon, colander.


1. Prepare the ingredients:

· peel and finely chop the onion;

· cut the apricots into quarters;

· roughly chop the fresh coriander.

2. Dry-fry the lamb mince, onion, paprika, coriander, ginger, and turmeric for 3-4 minutes.

3. Stir in the chopped tomatoes.

4. Bring the mixture to the boil, reduce the heat and then simmer for 15-20 minutes.

5. Drain the canned chickpeas.

6. During the last 5 minutes, add the dried fruit and chickpeas.

7. Stir in the fresh coriander and serve.

Top tips:

Serve with couscous and a side salad.


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Fry & Sauté
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Mix, Stir & Combine
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Melt, simmer and boil
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