Lamb and fig tagine

This Moroccan lamb and fig tagine is rich, flavoursome and full of African spices. The figs add a juicy sweetness and bring balance to the dish. It is loaded with vegetables and plenty of nutrient dense red meat making it a complete meal that everyone will love.


minutes prepation


minutes cooking




  • 1 tbs ghee, beef dripping or lard
  • 1 brown onion finley chopped
  • 3 cloves garlic
  • 500g lamb pieces
  • 1/2 tsp ground cinamon
  • 1/2 tsp cumin
  • 1 tsp turmeric
  • 3 white potatoes chopped into 2cm pieces
  • 1 small sweet potato chopped into 2cm pieces
  • 3 small carrots cut 1cm slices
  • 250mls beef stock
  • 1 cinamon stick
  • 1 aubergine chopped into thin strips
  • 10 dried figs
  • 1 tbs slivered almonds


  1. Melt the ghee in a large pot. Add the onion and garlic and fry until it starts to go clear.
  2. Add the lamb and fry lightly until brown. Add the ground cinnamon, cumin and turmeric and stir to coat the lamb.
  3. After about five minutes add the potato, sweet potato and carrot. Pour in the beef stock and add the cinnamon stick.
  4. Bring the stock to the boil and cover the pan. Cook for about 10 minutes.
  5. Remove the lid and add the aubergine. Cover the pan and cook for a further 20 minutes or until the vegetables are soft.
  6. Remove the lid and add the figs and simmer uncovered for a further 15 minutes.
  7. Stir through the slivered almonds and serve.

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