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Easy lamb tagine

Serves: 4 people
Prep time:



  • 2 tbs olive oil
  • ¼ cup flour
  • 800g lamb diced into 4cm pieces
  • 1 large brown onion, diced
  • 2 garlic cloves, crushed
  • 400g can peeled tomatoes
  • 1L (4 cups) Campbell’s Real Stock- Beef
  • 600g Kent pumpkin, peeled, deseeded, cut into 3cm pieces
  • 400g can chickpeas, drained, rinsed
  • 200g green beans, trimmed, cut into 4cm pieces
  • Fresh coriander leaves , to serve


  1. Preheat oven to 200°C.
  2. Coat the Lamb in flour, set aside.
  3. Heat 1 tbsp of olive oil in a large, heavy- based saucepan or oven proof casserole dish over medium – high heat.
  4. Brown lamb in small batches. Remove and set aside.
  5. Add remaining oil, add onion to pan. Cook stirring occasionally, for 1-2 minutes or until tender. Add garlic and cook for 1 minute.
  6. Add tomatoes, Campbell’s Real Stock and pumpkin. Return lamb to pan. Increase heat to high and bring to the boil.
  7. Remove from heat. Cover and place in the oven. Cook for 1 hour or until meat is tender.
  8. Add chickpeas and green beans. Cook for a further 15 minutes or until beans are tender.
  9. Spoon into bowls. Sprinkle with coriander. Serve.