Easy Lamb Tagine with Butternut Squash

This easy Lamb Tagine recipe is a simple version of the classic casserole stew dish from Morocco. Made with chick peas and butternut squash, this dish is a delicious dinner. This recipe is gluten free, can be made in a slow cooker and freezes well.

This post is sponsored by PGI Welsh Lamb. Thanks, as always, for supporting Taming Twins. 

This Lamb Tagine recipe, is without a doubt, one of my most favourite comfort food dishes ever.

Even on a greyest of days, it fills the kitchen with colour and warming scents.

It features on my weekly menus so often. Plus it freezes so well, I LOVE pulling a batch out of the freezer, serve with cous cous and it’s basically fast food.

When PGI Welsh Lamb got in touch with me and asked if I’d like to try some meat from Wales, I knew that this was the recipe I had to share ❤️

Here’s why you should try it:

✅ So easy to batch cook and freeze for instant meals later.

✅ Includes 2 of your 5 a day.

✅ The colours and spice are an instant mood lifter.

So, what is special about PGI Welsh Lamb then?

As I’ve been trying to eat and buy less meat, I try to make the meat that I do buy, really the best quality we can find and afford.

I was really excited to try Welsh Lamb and see if we could tell the difference – spoiler, yes, it was flipping delicious.

What does the PGI part mean?

PGI means Protected Geographical Indication (PGI) is a status awarded to food products that have a quality specific to that area.

How does PGI Welsh Lamb taste and why is it different?

These lambs have been enjoying acres of lush green grass and wild herbs, surrounded by beautiful Welsh countryside, plenty of fresh sea air and a mild climate.

All of those environmental factors, plus the heritage of being raised on small, traditional farms contributes to the flavour and texture of the meat. 

The quality and taste of Welsh Lamb is really something special. Tender texture and real depth of flavour.

Where can I buy PGI Welsh Lamb?

Any good supermarket or butcher. Look out for the two labels (like on the pack below).

(You’ll be in good company – the Queen served Welsh Lamb to celebrate her Jubliee!)

How do you make the Lamb Tagine recipe?

To make the lamb tagine recipe, you start with pieces of lamb (you can use whichever cut you prefer – I like to use lamb leg steaks cut up to keep it lean, but lamb shoulder will give a softer texture) and brown them in a heavy pan.

Next, you brown onions with garlic and spices, add the lamb back into the pan with stock.

Cook slowly until the lamb falls apart with a spoon, adding the butternut squash and chick peas for the last part of the cooking time.

Can you cook this recipe in a slow cooker?

Lamb Tagine is a really versatile dish, you can make it on the hob as described in this recipe, but also in a slow cooker (or crockpot).

Simply fry your lamb on the hob, add all of your ingredients (except the chickpeas – pop them in about an hour before the end) and cook on HIGH for 4-6 hours or LOW for 6-8 depending on which suits your timings best.

You can also cook Lamb Tagine in the oven, pre-heat your oven to 180deg fan (160deg conventional) follow all of the steps as outlined in the recipe but rather than simmering on the hob cook in the oven for around 2 hours.

Can you freeze Lamb Tagine?

Lamb Tagine is the perfect batch cook recipe, cook double and freeze half.

Once it has cooled portion it up into takeaway containers (I buy them in bulk from Amazon, about £8 for 50).

I then defrost and warm through when needed. The sauce will thicken even more on reheating, just add a splash of water if you would like more sauce.

What I used to make this Lamb Tagine Recipe:

• Use a good quality Ras el Hanout spice mix, it makes all the difference (I like this Spicentice one from Ocado and Waitrose).
• I like to cook this recipe in a lidded casserole dish so it doesn’t dry out. The one in these photos is available here on Amazon. It’s Le Creuset so it’s investment buy but I’ve used it about twice a week for the last 10 years,  so it’s been worth it!
• As I mentioned, this recipe freezes really well. When it’s cold, I portion it up into takeaway containers and pop in the freezer. I use these containers from Amazon, about £8 for 50.

Tips for making the Lamb Tagine recipe:

• Make sure you dry the lamb prior to frying, it really helps the meat brown more easily.
• A top tip for preparing your Butternut Squash is to heat it in the microwave to soften slightly before you start peeling and chopping. It honestly makes it so much easier. Or buy ready chopped as I do.
• It it really is worth investing in a good quality stock, it does make a difference the the taste.
• Serve with cous cous (cook with stock instead of water for extra flavour) or Easy Flatbreads.
• You could also add some dried apricots or raisins, to make this a Fruity Lamb Tagine. 

Fancy some other easy lamb recipes? How about my:

• Lamb Keema Curry recipe (one of the most popular recipes ever on the blog!)
• Slow Roasted Shoulder of Lamb (the ultimate Sunday roast)

Hope you enjoy this recipe. I’d love to know how you got on and what you thought of it if you make this.

Please rate the recipe using the ⭐️ below!

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.

How to make the Welsh Lamb Tagine:

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