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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written by:

Amanda Dos Santos

Mandy is an experienced Nutritionist, food scientist and writer with over 10 years experience in the Heath industry. She has been part of the Healthy Mummy team of experts since 2012, writing informative and current blog posts and contributing to our recipe books. She has played an integral part in creating the recipes on our 28 Day Weight Loss Challenges since they first started in July 2014. Mandy is a mum of three and loves working for The Healthy Mummy, ”Especially on the challenges as I can create recipes which empower women to create nourishing food for themselves and their families’."