Lamb and Prune Tagine
Slow cooked lamb in a gently spiced, sticky sauce with soft prunes, finished with sunflower seeds for crunch.
- Time2 hr 15
- LevelEasy
- Costabout £2.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 900kcal
- 86.1gcarbs
- 28.8gof which sugars
- 44.3gfat
- 18.2gsaturates
- 39.2gprotein
- 5.8gfibre
- 1.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a heavy casserole over a medium heat. Brown the lamb in two batches, 5 minutes each, then set aside.
10 min - 2
In the same pot, cook the onions for 8 minutes until soft. Add the garlic and all the spices and stir for 1 minute.
8 min - 3
Return the lamb, add the water and salt and bring to a simmer. Cover and cook on the lowest heat for 1 hour 15 minutes.
75 min - 4
Stir in the prunes and honey and cook uncovered for 25 minutes, until the lamb is very tender and the sauce is thick and glossy.
25 min - 5
Toast the sunflower seeds in a dry pan for 3 minutes until golden.
- 6
Cook the rice following the packet. Serve the tagine over the rice, scattered with the seeds and coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
