Serving: 15

This is a brilliant dish especially if you are pushed for time, you will be amazed at the flavor this dish has. All the work can be done the night before and then put into a low oven in the morning. It will have the added advantage of filling the room with a wonderful smell all day.

Creme Brulee


5Ib                         Lamb shoulder, evenly diced

3 tin                       Chick peas

3                            Red onion (sliced)

3 x 12oz can           Chopped tomatoes

½ Ib                       Cherry tomatoes (halfed)

3                           Red pepper (cut into large dice) 

2 tsp                       Garlic (chopped)

4 tsp                       Curry powder

1 tsp                       Ground coriander

1 tsp                       Ground cumin

1                            Bay leaf

3 oz                       Flaked almonds     

Small, dried chili flakes (optional)

Sprinkle of plain white flour


Pre-heat the oven to 310°F.

  1. This is probably one of the easiest dishes on our list once you have chopped all the vegetables pop them into a large bowl.
  2. Add the diced lamb and the spices.
  3. Next add the tin of tomatoes, rinse out the tomato tin with 1 cup of water and add to the base mix.
  4. Add the chickpeas make sure you drain and rinse them before adding to the mix.
  5. Dust with a teaspoon of flour.
  6. Give the whole lot a really good mix.
  7. Place the ingredients in the middle of the Tagine or pot with a tight fitting lid. Put the lid on and cook in the oven for 1¾-2 hours or until the lamb is tender.
  8. Remove carefully from the oven and let it stand for about 15 minutes.
  9. Top with the sliced almonds and serve.


This dish will keep for 72 hours in the fridge, it will also freeze well in Ziploc bags. (defrost overnight in the fridge)

You can use beef or chicken leg meat for this recipe also.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust