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+ servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Passive Time: 0 minutes
Total Time: 1 hour 45 minutes
Servings: 4 persons


  • 1.5 kg lamb shoulder cubed
  • 1 medium chopped onion
  • 4 sprigs chopped spring onions
  • 4 handfuls chopped Batavia Lettuce
  • 2 medium golden beetroot
  • 2 cups butternut squash cubed
  • 1/2 cup dried apricots (chopped)
  • 2 tbsp tomato paste/pure
  • 2 heaped tsp ras el hanout spice blend
  • 1 cup meat or bone broth
  • 2 cloves garlic (minced)
  • 1 stick cinnamon
  • 1 tbsp fresh ginger grated
  • 1 tips olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground pepper


  • Preheat the oven to 180 Celsius or if using a fan oven to 160 Celsius.
  • Take a deep casserole dish that can be placed in the oven. We used a casserole dish by Le Creuset. Add 1 tbsp of olive oil and place on a stove on a medium heat.
  • Season the lamb with salt and pepper and cook in batches until browned on all sides. Set aside in a bowel.
  • In the same casserole dish fry the onions on a medium heat until translucent and then add the garlic, ginger, cinnamon stick and the ras el hanout and mix well and cook for a couple of minutes.
  • Add the tomato paste and the bone/meat broth and give it a good mix and bring the mixture to a boil.
  • Add the browned meat and the chopped apricots as well as the butternut squash, golden beetroot and any other root vegetables you are using and combine well.
  • Cover the casserole dish with a lid and place in the oven for 90 minutes.
  • Warm the pre-cooked red and white quinoa or make your own, according to the instructions on the package.
  • Take the Casserole out at 80 minutes and add in the Batavia lettuce and spinach and mix it through and place back in the oven for 10 more minutes.
  • Place the quinoa in a warmed bowl and top with the tagine and sprinkle with chopped coriander leaves and serve with a wedge of lime.