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.
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.
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!
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!)
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.
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.
If you like this recipe…
…you might also like:
Easy Lamb and Aubergine Tagine
- 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)
- 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.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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