Spicy Lamb Shoulder Tagine

spicy lamb shoulder tagine

This slowly cooked lamb shoulder tagine ranks as our most comforting food. It is full of fantastic flavours and spices, and great on a cold day. Made from organic diced lamb shoulder sourced from a local farmer’s market, it’s an easy meal and although it takes a little while to cook, there’s very little hands-on-time. It’s a one-pot meal full of nutrients, fibre, protein and healthy fats. Just one small portion is all you need to fill you up and keep you satiated for the rest of the day.

Serves 4


450g organic diced lamb shoulder

1 teaspoon ground coriander

1 teaspoon cinnamon

1 teaspoon cumin

1 tablespoon mild curry powder

1 tablespoon yacon syrup or maple syrup

sea salt and freshly ground black pepper

2 red onions, chopped

3 cloves garlic, sliced

1 aubergine, cut into 2 cm chunks

1/2 bunch flat leaf parsley

3-4 tablespoons extra virgin olive oil

1 x 400g tin plum tomatoes

1 x 400g tin chickpeas

50g soft dried apricots, roughly chopped

50g pitted black olives, roughly chopped

1 cup pearl barley rinsed and drained


Pre-heat the oven to 180 C fan. Toss the lamb in the syrup and spices, season with salt and pepper, and mix well. Heat 2-3 tablespoons of olive oil in a heavy based ovenproof casserole dish and sear the lamb until it is browned on all sides, turning all the time.

Turn up the heat and if necessary add more oil along with the onions, garlic, parsley and aubergine. Cover and let sweat on a low heat for about 15 minutes until softened and golden. Pour in the tinned tomatoes, breaking them with a spoon, and add an extra tin of water. Add the chickpeas with their juices, olives and apricots and bring to the boil.

Turn off the heat and transfer the casserole pot, covered, to the oven for 1 1/2 hours. After an hour add the pearl barley and if necessary a cup of water.

Cover and let cook for the remaining half hour. Remove from the oven, allow to cool and serve topped with flaked almonds, chopped coriander and a sprinkling of lemon zest.

Andy’s Sugar Safe® Tips

Although this recipe contains dried apricots, which are quite high in sugar if consumed on their own, it has a good proportion of healthy fats, protein and fibre, which when eaten with the apricots, will guard against a spike in blood sugar levels.

If you enjoyed this delicious dinner, why not try my chicken souvlaki?

More Recipes

Vegan gluten-free lasagna

Caramelised almonds

Vegan gluten-free cherry pie

Search Recipes, tips & nutritional insights

Find Andy Daly at one of London’s leading clinics.