Lamb Tray Tagine
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Lamb Tray Tagine

Serve up the fragrant flavours of Morocco with this easy, breezy tagine in a tray. Cooked in Royco Roast Meat Gravy, topped with almonds and apricots


Family Friendly


  • 1 x Royco Roast Meat Gravy
  • 30ml olive oil
  • 600g lamb cubes
  • Salt
  • Pepper 
  • 1 onion, chopped
  • 2 cloves garlic, finely sliced
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 stick cinnamon
  • 1 Tbsp tomato paste
  • Juice & zest of 1 orange
  • 1 Tbsp honey
  • 1 bay leaf 
  • 1 cup light chicken stock
  • 1 cup water
  • 100g dried apricots, halved
  • 50g flaked almonds, toasted
  • Mint leaves
  • Couscous, cooked


  • Start by making up the Royco Roast Meat Gravy according to package instructions, put aside.
  • Heat the olive oil in a heavy based pot over a high heat. Generously season the lamb pieces with salt and pepper and add them to the pot.
  • Allow the lamb to colour all over, then remove from the heat. 
  • Turn the heat down to low and add the onion. Fry for 5 minutes. Add the garlic, coriander powder, turmeric powder, cinnamon and tomato paste.
  • Fry for a further 2 minutes then return the lamb to the pot with the orange juice and zest, honey, bay leaf, chicken stock, water and prepared Royco Roast Meat Gravy. 
  • Stir well and allow it to come to a boil. Once boiling, turning the heat down, place a lid on, and allow to gently simmer for 2.5 hours. 
  • Add the apricots and simmer for a further 30 minutes.
  • Season to taste and serve the lamb garnished with almonds and mint. Serve with couscous on the side.