• Home
  • About
  • Contact
  • Work With Me
  • Subscribe
  • Privacy Policy
    • Disclosure
    • Disclaimer
    • Terms and Conditions

Easy Peasy Foodie

easy, delicious, stress-free, family food

  • Recipe Index
    • Popular Recipes
    • Easy Midweek Meal Ideas
    • Under 30 Minutes
    • Traybakes
    • Easy Entertaining
    • Breakfast & Brunch
    • Soups, Salads & Light Meals
    • Sandwiches & Burgers
    • Main Courses
    • Side Dishes
    • Sauces & Dips
    • Desserts, Puddings & Cakes
    • Vegetarian & Vegan
    • Roundups
  • Reviews
  • Blogging Tips
  • Meal Plans
  • Easy Dinners
Home » All Recipes » Easy Entertaining » Easy Lamb and Aubergine Tagine

All Recipes Easy Entertaining Main Courses

Easy Lamb and Aubergine Tagine

Jump to Recipe Print Recipe
Easy Lamb and Aubergine Tagine - pinnable image for Pinterest

This super simple Lamb and Aubergine Tagine is perfect for busy days: it only requires a quick prep and then the oven does all the hard work – resulting in meltingly tender lamb and a delicious stew packed with wonderful Moroccan flavours. 

Easy Lamb and Aubergine Tagine

 

Make ahead magic…

I love recipes that can be prepared in advance and left to do their thing in the oven, filling the house with gorgeous aromas, the meat gently softening until it almost melts in the mouth and the flavours developing and becoming so much greater than the sum of their parts!

This Easy Lamb and Aubergine Tagine is one such recipe. It only takes 15 minutes prep and then it’s into the oven for a long slow cook – and the result is an amazing stew packed with delicious North African flavours and beautifully tender chunks of lamb.

Easy Lamb and Aubergine Tagine with Easy Peasy Jewelled Couscous

 

A super easy lamb tagine recipe!

And this delicious lamb and aubergine tagine is super easy to make too. All you need to do is fry some onions and aubergines, then add garlic and spices. Next, add diced lamb, stock, chopped tomatoes, honey and harissa. Then pop it in the oven for its long slow cook. Finally add chickpeas, cook for a further 15 minutes and finish with fresh coriander. Easy Peasy!

Collage showing 6 process shots for Easy Lamb and Aubergine Tagine

 

Perfect for a dinner party

Because it can be prepped ahead of time, looks impressive and tastes amazing, this Easy Lamb and Aubergine Tagine is a great option for a dinner party! If you want to get even further ahead you could make the tagine a day early, then refrigerate overnight, before warming through just before your dinner party starts.

 

What to serve with lamb tagine?

To keep things nice and simple, you could serve this delicious lamb tagine with plain couscous or rice. However, if you want to push the boat out – for example for a dinner party, I recommend serving it with a beautiful platter of my Easy Peasy Jewelled Couscous. (It’s actually super simple to make, but it looks really impressive!)

Overhead shot of Easy Peasy Jewelled Couscous plus a pomegranate cut in half on a wooden chopping board

Easy Peasy Jewelled Couscous

 

What to drink with lamb tagine?

This Lamb and Aubergine Tagine is packed with powerful flavours and so needs a robust red to stand up to it. I recommend a Rioja Reserva (or similar oak-aged Spanish reds) or a gutsy red from the Rhône or Languedoc-Roussillon areas of France, such as a Côtes du Rhône or Côtes du Roussillon.

Easy Lamb and Aubergine Tagine

 

Can you reheat lamb tagine?

Absolutely! Put any leftovers into an airtight container and place in the fridge, where they will keep for up to 3 days. To reheat, tip the lamb tagine into a large saucepan, add a splash of water and reheat for 5-10 minutes, until piping hot all the way through.

You can also reheat this lamb tagine in the microwave, if you prefer.

 

Can you freeze lamb tagine?

This Easy Lamb Tagine freezes beautifully and so makes a great batch cooking / fill the freezer recipe. Put the cooked and cooled lamb tagine into an airtight container and place in the freezer, where it will keep for up to 1 month. Defrost overnight in the fridge and reheat as above. 

Overhead shot of Easy Lamb and Aubergine Tagine

 

If you like this recipe…

…you might also like:

  • Moroccan Lamb Shank Tagine
  • Lamb and Apricot Tagine
  • Easy Lamb Tikka Masala
  • Spicy Moroccan Lamb Burgers
  • Warm Lamb and Halloumi Rice Salad

 

Easy Lamb and Aubergine Tagine
Print Pin

Easy Lamb and Aubergine Tagine

This super simple Lamb and Aubergine Tagine is perfect for busy days: it only requires a quick prep and then the oven does all the hard work - resulting in meltingly tender lamb and a delicious stew packed with wonderful Moroccan flavours.
Prevent your screen from going dark
Course Main Course, Tagine
Cuisine Middle Eastern, Moroccan, North African
Prep Time 15 minutes minutes
Cook Time 1 hour hour 15 minutes minutes
Total Time 1 hour hour 30 minutes minutes
Servings 4 people
Calories 444kcal
Author Eb Gargano

Ingredients

Metric - US Customary

Lamb Stew:

  • 1 red onion diced
  • 1 tablespoon olive oil
  • 2 aubergines cut into 1cm / ½inch cubes (ish!)
  • 4 cloves garlic grated or crushed
  • 2 cm fresh ginger grated
  • 1 teaspoon coriander seeds ground in a pestle and mortar (or buy ready ground)
  • 1 teaspoon cumin seeds ground in a pestle and mortar (or buy ready ground)
  • 1 teaspoon cinnamon
  • 600 g diced lamb leg
  • 400 g tin tomatoes
  • 200 ml lamb stock from a stock cube is fine, I used Oxo
  • 4 teaspoons harissa paste (or to taste - take care, some brands can be fiery!)
  • 1 tablespoon honey
  • Salt and pepper to taste
  • 400 g tin chickpeas
  • 2 tablespoons coriander leaves finely chopped (plus a few extra leaves for garnish)

Instructions

  • Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
  • Place the diced red onion in a large, hobproof, ovenproof dish (or a saucepan and transfer into an ovenproof dish later) with the olive oil. Cook on a low heat with the lid on for about 5 minutes until the onions have softened, stirring occasionally.
  • Add the cubed aubergine and turn up the heat. Cook until the aubergine and onions are golden brown – about 5 minutes. Stir frequently to stop the aubergines from sticking to the base of the pan.
  • Turn the heat down again and add the garlic, ginger, ground coriander, cumin and cinnamon. Fry for 1 more minute.
  • Add the diced lamb and turn to coat in the spices.
  • Add the tin of tomatoes, lamb stock, harissa and honey to the casserole dish and bring the tagine to the boil.
  • Put the lid on your ovenproof dish (or tip into an ovenproof dish, if using a saucepan, then cover with the lid) and transfer to your preheated oven. Cook for 1 hour.
  • After 1 hour, remove the tagine from the oven and stir in the can of drained chickpeas. Put the lid back on and put the tagine back into the oven for a further 15 minutes.
  • When the tagine is ready, stir in most of the coriander, then sprinkle over a few leaves for garnish. Serve the lamb curry straight from the casserole dish with jewelled couscous, plain couscous or rice.

Notes

  1. Suitable for freezing.
  2. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Easy Lamb and Aubergine Tagine
Amount Per Serving
Calories 444 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 98mg33%
Sodium 665mg29%
Potassium 1420mg41%
Carbohydrates 42g14%
Fiber 14g58%
Sugar 17g19%
Protein 40g80%
Vitamin A 286IU6%
Vitamin C 24mg29%
Calcium 139mg14%
Iron 6mg33%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

Pin Easy Lamb and Aubergine Tagine for later

Easy Lamb and Aubergine Tagine - pinnable image for Pinterest

 

FREE 4 Week Easy Dinners Meal Plan

Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Easy Dinners Meal Plan today!

 

Don’t want to miss a thing?

Follow me on YouTube, Twitter, Facebook and Instagram. Or why not subscribe to my blog and get delicious, stress free recipes straight to your inbox every week?


14 Comments

GET FREE MEAL PLANS!

Get my 4 Week Easy Dinners Meal Plan plus ready-made shopping lists...

« Easy Peasy Greek Salad
Easy Peasy Homemade Pizzas »

Comments

  1. Babes about Town says

    6th October 2015 at 12:22 pm

    I’m actually having a Moroccan stew for lunch (store bought soup) and now that I’ve seen your recipe, next time I will make my own! Love these flavour combinations and it looks so hearty and fulfilling, perfect for autumn. Thanks for sharing, will Pin for posterity 😉 x

    Reply
    • Eb Gargano says

      6th October 2015 at 2:01 pm

      Thank you for your kind comments, Uju! You are so right – this stew is proper autumn comfort food. Let me know how it goes if you make it! Eb x

      Reply
  2. Alison says

    6th October 2015 at 2:32 pm

    This looks perfect for a wet miserable day like today

    Reply
    • Eb Gargano says

      6th October 2015 at 4:10 pm

      It’s horrible out, isn’t it? We’ve just got drenched on the way back from school! Eb x

      Reply
  3. Corina says

    6th October 2015 at 9:43 pm

    IT sounds gorgeous – exactly the type of meal I love to make! I’m always happy when I can save enough leftovers for the next day.

    Reply
    • Eb Gargano says

      7th October 2015 at 11:53 am

      Me too! I love having a delicious ready-made meal waiting in the fridge for me. Thank you for your kind comments! Eb x

      Reply
      • Corina says

        8th October 2015 at 8:13 am

        And thank you for linking up to Cook Once Eat Twice as well!

        Reply
        • Eb Gargano says

          8th October 2015 at 9:46 am

          Thank you for hosting! I really love the idea of Cook Once Eat Twice. x

          Reply
  4. Honest mum says

    7th October 2015 at 9:04 pm

    Wow, how delicious and hearty does that look! Want it now! Thanks for linking up to #tastytuesdays

    Reply
    • Eb Gargano says

      8th October 2015 at 9:45 am

      Aw, thanks Vicki! x

      Reply
  5. Kirsty Hijacked By Twins says

    11th October 2015 at 2:59 pm

    I love lamb and this dish looks like a lovely warming meal, perfect for a cold evening. Thank you for sharing with #CookBlogShare x

    Reply
    • Eb Gargano says

      12th October 2015 at 11:04 am

      Thanks, Kirsty. You are so right – this is a great meal for a chilly evening! x

      Reply
  6. Sherri says

    23rd April 2022 at 2:27 am

    I’m making this tonight but it seems like a lot of eggplant. Do you use large ones or smaller Japanese or Chinese eggplants? I’m using the large Black Beauty eggplants and I cut it down to 1 1/2. I love lots of eggplant but my husbands not so much a fan. Hope he loves it anyway!

    Reply
    • Eb Gargano says

      25th April 2022 at 9:52 am

      Aw, so sorry I didn’t spot your question sooner… I use the large eggplants, but I am sure it would work with any kind of eggplant. I’d love to hear how you got on… and especially what your husband thought! Eb 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Connect with Me

  • E-mail
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

About Me

Eb Gargano Headshot

Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

Find a Recipe

Get my 4 Week Easy Dinners Meal Plan!

COPYRIGHT © 2025 EASY PEASY FOODIE · DIVINE THEME BY RESTORED 316 · BUILT ON THE GENESIS FRAMEWORK · POWERED BY WORDPRESS