Bonne Maman

one pot lamb tagine

Serves 6
This needs to be started 24 hours ahead of serving


  • 1 red chilli, split and deseeded
  • 1tbsp paprika
  • 1tbsp ground ginger
  • 1tbsp turmeric
  • 2tsp ground cinnamon
  • 12 lamb cutlets
  • 3 tbsp olive oil
  • 2 large red onions, chopped
  • 3 cloves garlic, crushed
  • 1 small aubergine, chopped
  • 1 small butternut squash, chopped
  • 300ml (½ pint) passata
  • 400g can chopped tomatoes
  • 125g/4oz dried apricots, cut in half
  • 50g/2oz sultanas
  • 1 tsp saffron stamens, soaked in cold water
  • 600ml (½ pint) stock
  • 3tbsp Bonne Maman Blueberry Conserve
  • 2tbsp coriander, roughly chopped
  • 2tbsp flat leaf parsley, roughly chopped
  • Coarsely grated lemon zest


  1. Preheat the oven to 150°C (gas mark 2). Place the chilli, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix.
  2. Cover and leave overnight in the fridge.
  3. Next day, heat 2tbsp oil in a large casserole or roasting tin. Add the onion, garlic and remaining spice mix and cook over a gentle heat for 10mins or until the onions are soft but not coloured.
  4. Stir in the aubergine and butternut squash and fry until all the vegetables are golden brown. Add a little more oil, if necessary.
  5. Stir in the passata, chopped tomatoes, apricots, sultanas, saffron, stock and conserve. Bring to the boil, cover, and place in the oven to cook for about 1hr or until all the vegetables are tender.
  6. In a separate frying pan, heat the remaining oil and brown the lamb cutlets well on all sides. Uncover the roasting tin, tuck the lamb into the vegetables and return to the oven for a final 15mins.
  7. Sprinkle over the chopped herbs and lemon zest just before serving.

Bonne Maman Wild Blueberry Conserve is available from Tesco, Sainsbury's, Waitrose and selected independent retailers.