Slow cooked Welsh Lamb, lemon and mint tagine


  1. Pre-heat oven to Gas Mark 3, 170°C, 325°F Place lean lamb cubes, onion, cumin, cinnamon, ginger, chick peas, stock, juice and zest into a large casserole dish. Cover and cook for 1-1½ hours until the meat is tender.
  2. Remove lid and sprinkle on the couscous, lemon and seasoning.
  3. Replace lid and return to oven for about 20 minutes until liquid has absorbed (add a little more stock if a little too dry).
  4. Serve the tagine sprinkled with mint.

Recipe Information

Serves 4
Calories 403 kcals
Cooking Time


  • 450g (1lb) lean Welsh lamb cubes
  • 1 onion, cut into wedges
  • 15ml (1tbsp) ground cumin
  • 2.5ml (½tsp) ground cinnamon
  • 2.5ml (½tsp) ground ginger
  • 400g (approx) can chickpeas, drained
  • 300ml (½pt) lamb stock
  • 150ml (¼pt) orange and mango juice
  • 1 lemon, zest removed
  • Seasoning
  • 30ml (2tbsp) fresh mint, roughly chopped
  • 225g (8oz) couscous
  • Zest and juice 1 lemon
  • 30ml (2tbsp) fresh mint, roughly chopped

Nutrition Information

  • Calories 403 kcal
  • Energy 1689kj
  • Fat 12.1g
  • Saturates 4.2g
  • Salt 1.68g
  • Iron 7.86mg
  • 5-a-day 1