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Lamb tagine *Mighty Meals exclusive*

3 serves of vegetables in each serve

Preparation time: 15 minutes

Cooking time: 60 minutes

Serves: 8

  3 serves of vegetables per serve

Diet and Allergies:

, ,

Preparation time: 15 minutes

Cooking time: 60 minutes

Serves: 8

  3 serves of vegetables per serve

Diet and Allergies:

, ,


1 tbsp olive oil   
1kg lamb shoulder, cut into 2.5cm dice, trimmed of fat   
2 tsp smoked paprika   
2 tsp Moroccan spice mix *  
3 cloves garlic, crushed   
2 tbsp fresh ginger, minced  
2 onions, chopped   
3 carrots, chopped 
2 oranges, juiced & 1 orange zested  
1 large sweet potato, roughly chopped   
¼ cup tomato paste   
1L water   
2 tsp reduced-salt beef stock powder * 
1 400g tin chickpeas, drained & rinsed   
20 dried apricots 
½ cup fresh mint and/or coriander, chopped  


Step 1
Heat oil in a heavy saucepan over high heat.  Cook lamb in batches until brown on all sides.  Remove from the pan and set aside.

Step 2
Add the paprika, Moroccan spice mix, garlic and ginger to the sauce pan and cook for 1 minute.

Step 3
Add the onions and carrots, and cook over a medium heat, adding the fresh orange juice to prevent sticking.

If cooking on the stove:

Step 4
Add the sweet potato and the lamb with its juices, the tomato paste, water and beef stock powder and simmer for 35–45 minutes.

Step 5
Add the chickpeas, apricots and orange zest, and simmer 10 minutes or until the lamb is tender.

If cooking in a slow cooker:

Step 4
Transfer the lamb and cooked spice mix to the slow cooker. Add the tomato paste, water and beef stock powder and cook on medium for 6 hours.

Step 5
Add the sweet potato, chickpeas, apricots and orange zest and continue to cook for another 2 hours.

*Gluten-free if using a gluten-free spice mix and stock powder

Serving suggestion

  • Serve with couscous or a gluten-free grain such as rice or quinoa, sprinkled with fresh herbs.  

Ingredient swaps

  • Swap mint for coriander.

Budget tip

  • Buy 'Odd Bunch', 'I'm Perfect' or 'Imperfect Picks' carrots and sweet potatoes to save money.
  • Jarred garlic and ginger can be used to save time and money.
  • Buy onions when on special. Finely chop or slice and put in ziplock bags.  Store in the freezer for up to 3 months and use in recipes like this one.

Reduce waste

  • Store left over stalks of mint in a jar of water on the bench.  Make sure there are no leaves under water.
  • Leftover ginger can be cut in chunks and frozen.
  • Leftover lamb can be used as a sandwich filling.

Nutrition tip

  • Lamb is a good source of protein. Protein is important for kid's growth and development.
  • With veg, dried apricots and chickpeas, this recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer.

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