Date & Apricot Tagine with Lamb and Herb Rice

Date & Apricot Tagine with Lamb and Herb Rice

by |

Preparation Time

60 minutes




  • 150g onions chopped

  • 1tsp garlic puree

  • 1/2tsp ground coriander

  • 1/2tsp ground cumin

  • 1/2tsp ground turmeric

  • 1/2tsp ground ginger

  • 1/2tsp smoked paprika

  • 50g finely diced cubes of lamb

  • 50g chopped soft dried apricots

  • 50g chopped pitted dates

  • 2tbsp chopped fresh coriander

  • 2tbsp chopped fresh parsley

  • Juice of a lemon

  • 150g cooked rice

  • 200g boiled baby potato, chopped

Take your child on a culinary journey with this fragrant and authentic Moroccan tagine.

  1. In a non-stick large casserole, place all the ingredients together over medium heat, except the cooked baby potatoes and the rice. Pour 200 ml over the ingredients. Cover with a lid and leave to simmer gently for 40 min, until the pieces of lamb are fully cooked.

  2. Stir occasionally to make sure the ingredients don’t stick to the pan. You may need to add extra water towards the end of the cooking time, to prevent the tagine from becoming too dry.

  3. Once cooked, transfer the preparation, along with the rice and baby potatoes in a food processor and process until you get the right consistency, add water if necessary.

![]({:target=blank :rel=noopener}_Recipe supplied by for aisha – a world of variety in baby food.

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