Lamb Tagine


Tender pieces of lamb, butternut squash and apricot cooked in a rich tomato sauce spiced with ras al hanout

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A Moroccan inspired dish of slow cooked tender leg of local lamb in a rich aromatic stew of red onion, butternut squash and tomatoes, delicately spiced with ras al hanout and sweetened with dried apricots.

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Ingredients: Onion, carrot, celery, rapeseed oil, garlic, ras al hanout (cumin, coriander, ginger, cinnamon, cardamom, turmeric, peppercorn, saffron, cayenne pepper) leg of lamb, butternut squash, tinned tomato, lamb stock (Lamb bones, celery, leek, onion, carrot, swede), apricots (sulphites), pomegranate molasses (100% pomegranate juice), coriander leaf, salt and black pepper,

Cooking instructions from frozen.

For best results, microwave from frozen, Pierce the film on the  container and cook on high for 7 minutes, stir, then cook on high for a further 4 minutes. Allow to rest for 2 minutes before serving.

Or preheat the oven to 170ºC (fan) 350ºF, Gas 3, remove the film from the plastic container and cook covered with foil for 40-45 minutes until piping hot.


Oven devices may vary. These instructions have been tested using an accurate oven thermometer and we recommend that, to ensure this product is properly cooked, you use one too!

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