Lamb Tagine with Apricots and Pumpkin


  • 170g (about 1 cup) dried apricots
  • 1kg HORIZON boned lamb shoulder or leg, fat removed or 1 x Liberty Leg of Lamb, bone removed
  • Freshly ground black pepper
  • 3 tbsp oil or clarified butter
  • 2 garlic clove, peeled, finely chopped
  • 2cm fresh ginger, finely chopped
  • 2 onions, peeled, chopped
  • 1 tsp each ground turmeric, cumin
  • 1/4 tsp chilli powder (or 1/2 tsp fresh chopped chilli)
  • 1 tsp each coriander, salt
  • 2 cups hot water
  • 450g piece pumpkin (2 cups peeled, diced)
  • Optional: 1 tbsp lemon juice


  1. Soak apricots in cold water to cover. Cut lamb into 2cm cubes. Grind some pepper over and mix through.
  2. Heat oil and butter in a large, heavy-based metal casserole (or frying pan). Brown lamb, a little at a time; don't crowd the pan. Turn cubes with tongs; remove as they brown.
  3. Reduce heat. Add garlic, ginger and onions. Saute on low, 2 to 3 minutes, scraping bottom of pan well. Add spices and salt. Stir in hot water then diced pumpkin. Combine with browned lamb.
  4. Cook in covered casserole in oven, 160 degrees celsius, for 1 hour. Drain apricots and add. Cover and cook 1 more hour until lamb is tender.
    Optional: add lemon juice.
  5. Serve hot with rice or couscous and vegetables.

Serves 6 to 7