Antonia Magor Nutrition

Lamb & Squash Tagine

Antonia MagorComment

Hearty, warming and restorative this tagine mingles spices and soft flavours of squash to make a truely comforting dish. Slow cooking meat breaks down fibres, making it easier to digest and its the perfect recipe to batch cook in your slow cooker,  I like to make large batches then freeze portions for a comforting supper after a long day. Serve with quinoa, parsley and leafy greens. 

Free from gluten and dairy.

Prep Time 30 minutes, Cook Time 3 hours

Serves 4


  • 800grams diced organic lamb 
  • 2 teaspoons cumin
  • 1 teaspoon garam masala
  • 1 teaspoon cinnamon
  • seasoning
  • 2 large white onions, peeled and diced
  • 3 cloves of garlic minced
  • 1 small squash peeled and diced into inch pieces (or 2 large sweet potatoes)
  • 2 400g chopped tomatoes
  • 2 400g cooked chickpeas
  • 500ml chicken or lamb stock
  • zest and juice of a lemon


  • Rub the lamb with the cumin, garam masala and cinnamon, season generously and allow to marinate for 4 hours to overnight. 
  • After marinating the lamb for your desired length of time, rub a little coconut oil around a deep caserole pot. In batches "brown"* the meat on all sides, the natural fat from the meat should be enough but if not add another dab of coconut oil. 
  • Once the meat is browned, remove from the pan and set aside. 
  • In the same pan add a dab of coconut oil and at a low heat slowly cook the onions and garlic until translucent. Add the squash and cook for a few minutes further.
  • Add the chopped tomatoes, chickpeas, stock, lemon juice and zest into the dish and add the meat back into the pot. Give the ingredients a good stir.
  • Bring to boil then either put the tagine into a slow cooker on high for 3 hours or place in a 180C oven for 2 1/2 hours. 

Notes: Notes- * To "brown" the meat refers to cooking the surface of the meat or meat chunks at a high temperature until browned, which "seals" the meat giving it a deeper flavour and holds it's shape when stewed for hours.