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Darren Purchese's lamb tagine

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Melt-in-your-mouth lamb, aromatic spices and fluffy couscous - tick, tick and tick! Whip up this hearty lamb tagine and dive into a bowl of comfort food.

  • Serves4
  • Cook time2 hour
  • Prep time20 minutes


  • 1 tbs olive oil
  • 2 celery sticks, finely diced
  • 2 carrots, peeled, finely diced
  • 2 medium brown onions, finely diced
  • 4 garlic cloves, finely grated
  • 1 tbs cumin seeds, roasted, ground
  • 1 tbs coriander seeds, roasted, ground
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • Pinch of saffron threads (optional)
  • 1 boneless lamb shoulder (approximately 1.2-1.5kg), cut into 6cm pieces
  • 2 thyme sprigs
  • 400g can diced tomatoes
  • 2 bay leaves
  • 4 cups (1L) chicken stock
  • 1 tbs honey
  • 2 tbs harissa
  • 80g pitted green olives, halved
  • 1 tbs thinly sliced preserved lemon
  • Steamed couscous, to serve
  • 1 cup coriander leaves
  • 1 cup flat-leaf parsley leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 160˚C. Heat the oil in a large ovenproof saucepan over low heat. Add the celery, carrot and onion to the pan. Season with salt and pepper. Cook, stirring occasionally, for 10 mins or until the vegetables are tender. Add the garlic and cook for 1-2 mins or until the garlic is tender but not brown.
  2. Step 2

    Add the ground cumin, ground coriander, turmeric, ginger, cinnamon and saffron, if using, to the vegetable mixture in the pan. Increase the heat to medium and cook, stirring, for 2 mins or until aromatic. Add the lamb, thyme, tomato, bay leaves and stock. Bring to the boil. Cover and bake for 1 hour. Uncover and bake for a further 30-45 mins or until the liquid reduces.
  3. Step 3

    Add the honey, harissa, olives and preserved lemon to the pan. Stir to combine. Season.
  4. Step 4

    Divide the couscous and lamb mixture among serving plates. Sprinkle with coriander and parsley to serve.