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“Another family favourite from Epicurious. Good enough to serve to company as well. I often make a meat version and a vegetarian version using the same spices and methods utilizing pumpkin, sweet potatoes, zucchinis etc..etc..”
2hrs 45mins

Ingredients Nutrition

  • 2 lbs cubed lamb
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 12 cups water
  • 1 pinch saffron thread, crumbled
  • 34 teaspoon salt
  • 14 teaspoon black pepper
  • 1 12 large carrots, cut into 1/4-inch-thick rounds
  • 1 small sweet potato, peeled and cut into 3/4-inch pieces
  • 34 teaspoon ground ginger
  • 18 teaspoon cinnamon
  • 23 cup pitted prune
  • 12 cup dried apricot (preferably Turkish)
  • 1 medium yellow squash, cut into 3/4-inch pieces
  • 2 teaspoons honey (optional)
  • freshly grated nutmeg


  1. Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking.
  2. Brown meat on all sides in 2 batches, transferring to a plate as browned.
  3. Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.
  4. Stir in water, saffron, salt, and pepper and bring to a boil.
  5. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
  6. Transfer lamb to a clean plate, and add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
  7. Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
  8. Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.

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