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One-pot lamb tagine with almonds and chickpeas

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Ready in three simple steps, this One-pot lamb tagine is great for a family dinner option. Packed with crunchy almonds and sweet spices, it will not disappoint!

  • Serves4
  • Cook time2 hour 50 minutes
  • Prep time10 minutes
One-pot lamb tagine with almonds and chickpeas


  • 1 tbs olive oil
  • 1.8kg Coles Australian Lamb Shoulder Roast Bone In
  • 2 brown onions, sliced
  • 2 garlic cloves, sliced
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 3 cups (750ml) chicken stock
  • 2 tbs honey
  • 2 x 400g can chickpeas, rinsed, drained
  • Steamed couscous, to serve
  • Steamed green beans, to serve
  • 2 tbs slivered almonds, toasted
  • Coriander leaves, to serve

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

    Heat oil in a large heavy-based saucepan over medium heat. Season lamb generously. Cook, turning occasionally, for 5-7 mins or until browned all over. Transfer to a plate.
  2. Step 2

    Reduce heat to medium-low. Cook onion, stirring frequently, for 10 mins or until golden and lightly caramelised. Add garlic, ginger and cinnamon and cook for 2 mins or until aromatic. Return lamb to the pan. Add stock. Bring to the boil. Reduce heat to low. Cover and cook for 2 hours or until lamb is very tender.
  3. Step 3

    Add honey and chickpeas to pan. Cook, uncovered, for a further 30 mins. Remove lamb from pan, reserving pan sauce. Shred lamb with a fork. Divide couscous among serving bowls. Top with lamb, stock mixture and green beans. Serve sprinkled with almonds and coriander.