This flavour-packed tagine is created with apricots, pistachios, saffron and honey. 


  • Tagine

  • 2 tsp ground cumin

  • 1 tsp ground turmeric

  • 2 tsp ras el hanout

  • 1/2 tsp saffron strands

  • 4 tbsp vegetable oil

  • 600g/1lb 6oz goat shoulder, neck and leg meat cut into large dice

  • 1 onion, diced

  • 2 garlic cloves, chopped

  • 1 red chilli, chopped

  • 4cm/1 1/2 “ ginger, not peeled, finely grated

  • 1 cinnamon stick

  • 400g/14oz tinned tomatoes

  • 1 tbsp honey

  • 200ml/7floz water

  • 125g/41/2 oz dried apricots, roughly chopped

  • 1 medium preserved lemon, roughly chopped

  • sea salt and freshly ground black pepper

  • 50g/2oz pistachio nuts, roughly chopped

  • 3 tbsp coriander leaves, roughly chopped

  • 3 tbsp flat leaf parsley, roughly chopped

  • 3 tbsp mint leaves, roughly chopped

  • Couscous

  • 25g/1oz butter

  • 200g/7oz couscous

  • 400ml/14floz water

  • 50g/2oz pistachio nuts, roughly chopped

  • 50g/2oz flaked toasted almonds

  • 50g/2oz toasted pine nuts

  • 50g/2oz apricots, roughly chopped

  • 1 preserved lemon, finely chopped

  • 3 tbsp mint leaves, roughly chopped

  • 3 tbsp coriander root and leaves, roughly chopped

  • 3 tbsp flat leaf parsley, roughly chopped

  • 1 lemon, juiced

  • sea salt and freshly ground black pepper


  • Tagine :

  • 1.

    Put the cumin, turmeric, ras el hanout and saffron into a bowl with 2 tbsp of the vegeatable oil and mix well, add the goat and toss to combine, then set aside.

  • 2.

    Heat a large casserole dish until hot, add the rest of the vegetable oil, the onion, garlic and chillies and fry for 2-3 minutes until just softening then add the meat and fry for a couple of minutes.

  • 3.

    Add the cinnamon stick, tinned tomatoes and honey and mix well. Add the water and bring to the boil, then add the apricots and lemon mix well. Lower the heat and simmer for 45-60 minutes until the meat is tender and the sauce thickened.

  • 4.

    Check the seasoning then stir in the chopped pistachios, mint, coriander and parsley.

  • Couscous :

  • 1.

    Heat a frying pan until hot, add the butter and when it’s foaming, add the couscous and stir fry until golden all over.

  • 2.

    Add the water to the pan, mix well then remove from the heat, cover with cling film and set aside to steam for 5 minutes. Remove the cling film, stir through with a fork to loosen the grains, then cover once more and leave for another 5 minutes.

  • 3.

    Stir in the nuts, apricots, preserved lemon, herbs and lemon juice and season well.

  • To serve :

  • 1.

    Pile some couscous onto the plate and ladle the tagine alongside.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1038kj
  • Fat Total 54g
  • Saturated Fat 10g
  • Protein 53g
  • Carbohydrate 96g
  • Sugar 31g
  • Sodium 1601mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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