Lamb tagine with dill yoghurt and pomegranate

The perfect balance of savoury meat, fragrant spices and tart apricots.

More than 1 hour

Serves 6


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  • 1 Tbsp (15ml) paprika 
  • 2 tsp (10ml) each ground cumin, ground coriander and turmeric 
  • ½ tsp (3ml) each cayenne pepper and ground cinnamon 
  • 1 Tbsp (15ml) grated fresh ginger 
  • 1kg lamb shoulder, cubed
  • Milled black pepper 
  • 2½ cups (625ml) lamb or beef stock 
  • 4-5 tomatoes, coarsely chopped
  • onion, sliced
  • 4 cloves garlic, halved
  • 1 Tbsp (15ml) honey 
  • 4-5 dried lime leaves (optional) 
  • Salt 
  • 10 green olives 
  • 15 Turkish apricots 
  • ½ cup (125ml) double cream yoghurt 
  • 2 Tbsp (30ml) dill, chopped
  • 2 cups (500ml) cooked couscous, for serving
  • 1 tub (80g) pomegranate rubies, for serving 



  1. Preheat oven to 180°C.
  2. Mix spices and ginger together in a large bowl.
  3. Toss lamb in spices to coat, season with black pepper and refrigerate overnight to marinate.
  4. Place lamb in a tagine or large ovenproof dish with a tight-fitting lid.
  5. Stir in stock, tomatoes, onion, garlic and honey and add lime leaves if using.
  6. Season with salt.
  7. Cover and bake for 2½ hours until lamb is tender.
  8. Stir through olives and apricots and bake, uncovered, for a further 45 minutes or until sauce thickens slightly.
  9. Mix yoghurt and dill together.
  10. Serve tagine with couscous, dollops of dill yoghurt and pomegranate rubies.





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