Hamdi Saidani This Jamie Oliver 15 Minute Meal Quick Lamb Tagine is a fast and flavorful Moroccan-inspired dish, made with tender lamb, soft aubergine, vibrant tomatoes, and a nutty cumin crunch. It’s an easy one-pan recipe perfect for weeknight dinners.
Jamie Oliver 15 Minute Meal Quick Lamb Tagine Ingredients
Lamb & Aubergine:
- 2 small aubergines
- 300g lamb neck fillet
- 1 heaped tsp garam masala
- Olive oil
- A few sprigs of fresh coriander
Couscous:
- 1 mug (300g) couscous
Cumin Crunch:
- 1 heaped tbsp shelled pistachios
- 1 heaped tbsp sesame seeds
- 1 tbsp cumin seeds
Veg:
- 1 good pinch of saffron
- 650g ripe mixed-colour tomatoes
- 1 preserved lemon
- 4 spring onions
- ½–1 fresh red chilli
To Serve:
- 4 tbsp fat-free natural yoghurt
How To Make Jamie Oliver 15 Minute Meal Quick Lamb Tagine
- Microwave the aubergines: Cook whole aubergines in the microwave for 7 minutes (800W) until soft.
- Cook couscous: Add 1 mug of couscous and 2 mugs of boiling water to a bowl. Cover and set aside to steam.
- Sear the lamb: Cut lamb into 8 chunks, flatten, and season with garam masala. Fry in a hot pan with oil, turning until browned.
- Toast cumin crunch: In another pan, toast pistachios, sesame, and cumin seeds until golden, then crush in a mortar.
- Add aubergine: Halve cooked aubergines and add to lamb pan, skin-side down. Push lamb to side of the pan.
- Cook veg sauce: Soak saffron in hot water. Chop tomatoes, preserved lemon, spring onions, and chilli. Fry in the cumin pan with oil and saffron water, then bring to a boil.
- Assemble dish: Fluff couscous onto a platter. Flip aubergines to soak juices, place on couscous, spoon over tomato mix, top with lamb, scatter cumin crunch and coriander, serve with yoghurt.
Recipe Tips
- How to cook aubergine fast:
Microwave whole aubergines until soft—it saves roasting time. - What cut of lamb is best?
Lamb neck is tender and cooks quickly when sliced and flattened. - Can I make it vegetarian?
Use chickpeas or halloumi instead of lamb. - What is preserved lemon?
It’s a salty, tangy condiment made from pickled lemons, common in Moroccan dishes.
What To Serve With Lamb Tagine
This tagine pairs well with:
- Warm flatbreads
- Harissa-spiced carrots
- Moroccan mint tea
- A side of hummus
How To Store Quick Lamb Tagine
Refrigerate:
Store lamb, couscous, and sauce in separate airtight containers for up to 2 days.
Reheat:
Microwave or warm in a pan until heated through. Add fresh yoghurt when serving.
Lamb Tagine Nutrition Facts
- Calories: ~523 per serving
- Fat: 22g
- Carbohydrates: 45g
- Protein: 36g
- Sugar: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use regular lemons instead of preserved?
Use a squeeze of lemon juice and a pinch of zest for a similar effect.
Is couscous gluten-free?
No, but you can substitute with quinoa or millet.
What’s a good alternative to saffron?
A pinch of turmeric can mimic the color, though not the flavor.
Can I use another nut in the cumin crunch?
Yes, almonds or walnuts work well too.
Jamie Oliver 15 Minute Meal Quick Lamb Tagine
Course: DinnerCuisine: Moroccan-InspiredDifficulty: Easy4
servings5
10
minutes523
A quick and warming lamb tagine made with garam masala-spiced lamb, soft aubergine, saffron tomatoes, and couscous, topped with a crunchy pistachio and cumin seed mix.
Ingredients
2 aubergines
300g lamb neck fillet
1 tsp garam masala
Olive oil
Fresh coriander
300g couscous
1 tbsp pistachios
1 tbsp sesame seeds
1 tbsp cumin seeds
Saffron
650g tomatoes
1 preserved lemon
4 spring onions
½–1 chilli
4 tbsp yoghurt
Directions
- Microwave aubergines whole for 7 mins.
- Steam couscous with boiling water, covered.
- Cut and fry lamb with garam masala.
- Toast pistachios, sesame, and cumin, then crush.
- Halve aubergines and fry with lamb.
- Chop and fry tomatoes, lemon, spring onions, chilli with saffron water.
- Assemble couscous, top with lamb, veg, crunch, coriander, and yoghurt.
Notes
- Microwaving aubergine saves time.
- Swap lamb with chickpeas for a veggie version.
- Toast nuts until fragrant for best flavor.
- Preserved lemon adds a deep, zesty note.