Lamb tagine: this tasty leftover lamb recipe needs a handful of ingredients

This tasty lamb tagine is packed full of flavour and makes the most of leftovers

leftover lamb tagine recipe
(Image credit: Getty Images)

Looking for a lamb tagine recipe that allows you to make the most of this tasty meat without having to rely on two roast dinners in a row? We love a Sunday roast as much as the next person, but sometimes you need something different and this tasty leftover lamb recipe is one of our favourites. 

Packed full of flavour, this leftover lamb tagine uses only a handful of ingredients that you'll likely have kicking around in the cupboard, and will be ready in under 40 minutes. Don't have everything on the ingredients list? There's nothing wrong with subbing in some alternatives, here and and there.

Check out the recipe below. Or, head over to our leftover lamb recipes page for more inspiration. Our food hub is also fab for those seeking fresh inspiration in the kitchen.

  • This recipe could also be made fresh, along with our other lamb recipes

Lamb tagine

(Image credit: Getty Images)

Ingredients:

  • Leftover lamb
  • Olive oil, a good glug
  • Butter, a small knob
  • Flaked almonds
  • One red onions
  • Two cloves of garlic
  • Ground cinnamon
  • Ground coriander
  • A stock cube (lamb, vegetable, chicken or whatever you have)
  • Dried apricots
  • Dried prunes
  • Orange juice, a good glug
  • Honey or maple syrup, a few tablespoons
  • Couscous to serve

Method:

1. Add a good glug of olive oil and a small knob of butter to a tagine or casserole dish on a medium heat. Once warm, add flaked almonds and sauté until golden brown.

2. Add a finely chopped red onion, along with a little garlic to the pan and soften for a few minutes before adding spices and grated ginger. Allow the spices cook for up to five minutes, or until you have achieved a paste.

3. Next, add you lamb and coat thoroughly in spices. Then, add a small amount of water to half cover the meat, along with a stock cube, and cover for fifteen minutes.

4. Add your dried fruit to the tagine, along with a small glug of orange juice and cover for a further ten minutes.

5. Next, add a good amount of honey to the pan and cover for a final ten minutes. During this time, you might wish to cook the coucous – check out our guide if you're not sure how.

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