Morroccan Lamb Dish

Moroccan North African Middle Eastern Food Lamb Tagine Eggs ChicThis warming tagine/casserole dish is perfect for this winter. Delicious, hearty and a healthier option then some of its friends on the recipe reel.

Prep time: 20 minutes

Cook time: 1 ½ hours

Serves 6


  • 1 tablespoons olive oil
  • 400 grams of lean lamb backstrap
  • 2 onions, chopped
  • 2 cups of salt reduced stock
  • 1 tablespoon tomato paste
  • Juice of 1 orange
  • 1 thumb of fresh ginger grated
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • 1/3 cup of pitted dates chopped
  • 2 × 400 g cans chickpeas, drained and rinsed
  • 4 eggs
  • Fresh coriander to serve


  1. In a large oven proof casserole dish, add in the oil and brown the diced lamb. Take it out and then add in the onion and spices. Fry for 5 minutes until soft.
  2. Add in the stock and juice of the orange and bring it to the boil. Pop the lamb back in, cover and cook on a low simmer for 1 hour.
  3. Remove the lid and add in the dates and chickpeas and simmer uncovered for 15 minutes, stirring occasionally.
  4. Top with some eggs

Each serve is 380 calories

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