Lamb, Carrot & Chickpea Tagine
- Katie Lolas
- Jul 2
- 2 min read
Bring the rich, comforting flavours of North Africa to your dinner table with this easy Lamb Tagine. Tender lamb mince is simmered with sweet carrots, capsicum, chickpeas and tomatoes, then infused with fragrant Middle Eastern seven spice and the sweet tang of pomegranate molasses. Served over fluffy couscous with fresh spinach and finished with a generous dollop of creamy Greek yoghurt, it's a wholesome, flavour-packed meal that's ready in just 30 minutes. Perfect for busy weeknights, this one-pan recipe is hearty, satisfying and sure to become a family favourite
Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
500g lamb mince
2 carrots, sliced
1 red capsicum, sliced
400g can chickpeas, drained
100g tomato paste
1 tbsp Middle Eastern seven spice
400g can finely chopped tomatoes
40g pomegranate molasses
240g couscous
120g baby spinach leaves
240g Greek-style yoghurt
Method
Step 1. Heat a drizzle of oil in a large frypan over medium-high heat. Add lamb mince, season with salt and cook, breaking it up with a wooden spoon, for 5-6 minutes or until browned and caramelised.
Step 2. Stir in tomato paste and seven spice. Cook for 30 seconds, stirring, until fragrant.
Step 3. Add carrots, capsicum, chopped tomatoes, chickpeas, pomegranate molasses and 1 cup (250ml) boiling water. Bring to a simmer, then reduce heat to low, cover and cook for 12-14 minutes, or until the vegetables are tender and the sauce has thickened.
Step 4. Meanwhile, place couscous in a heatproof bowl. Pour over 1½ cups (375ml) boiling water, cover and stand for 5 minutes. Fluff with a fork.
Step 5. Stir spinach through the tagine until wilted. Season to taste with salt and pepper.
Step 6. Divide couscous between bowls. Top with the lamb tagine and a dollop of Greek yoghurt to serve.
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