Roast lamb with root vegetable tagine

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Roast lamb with root vegetable tagine

Main Serves 6 2h
This pomegranate and apricot enriched root veg stew makes a great partner for lamb in virtually any form, from roast to kofta or merguez meatballs. It's hearty and warming and just the thing for a cold winter evening. It's great served with couscous and tzatziki on the side.


  • 1.35kg lamb joint, seasoned well
  • 2 onions
  • 4 garlic cloves
  • 3 sticks celery
  • 4 carrots
  • 75ml olive oil
  • 800g roots (a mix of any/all of swede, turnip, celeriac, squash, parsnip)
  • ½ tsp ground ginger
  • 1 tsp turmeric
  • 125g unsulphured organic apricots (worth it for the extra depth of flavour)
  • 2x400g tins chopped tomatoes
  • 1 generous tbsp harissa (with mint, coriander, cumin, caraway and chilli)
  • 750ml chicken stock
  • 2x400g tins cooked chickpeas
  • 1 pomegranate
  • 2 tbsp coriander, chopped


Prep time: 30 min
Cooking time: 1h 30 min
  • Step 1

    Set the oven to 170°C/Gas Mark 3½ and cook the lamb for about 90 minutes.
  • Step 2

    Roughly chop the onions, garlic, celery and halve the carrots and blitz in a food processor. Heat the olive oil in a large, heavy casserole dish, add the blitzed veg and gently sauté for 10 minutes.
  • Step 3

    Peel and dice (1½-2cm) the remaining veg and add to the pan. Add the ginger and turmeric, stir and sauté for another 5 minutes. Cut the apricots into slivers and add to the casserole with the tomatoes, harissa and stock. Put the lid on and cook gently until the vegetables are nearly cooked.
  • Step 4

    Drain the chickpeas and add to the pan. Cook for another 10 minutes.
  • Step 5

    Deseed the pomegranate by cutting it in half, flattening the skin and tapping the outside with a wooden spoon over a bowl. Add the seeds to the stew, keeping a few back for garnish.
  • Step 6

    Add the chopped coriander and serve with slices of lamb, yoghurt or tzatziki.

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