Written by Colleen Sainlo


Easter recipe: Lamb tagine

Stuck for something to serve this Sunday? Check out Colleen Sainlo’s lamb tagine. If you need us we’ll be licking the tin.

lamb tagine
I love cooking this lamb tagine because it is a simple one-pot. It is perfect for Easter as it can feed a small army, be enjoyed in the spring sunshine, and once cooking needs very little attention so you can just enjoy the company of your friends and family while stirring occasionally – no pressure.


250g chickpeas
1 cauliflower, chopped
4 carrots, cut on the angle
1 leek, cut on the angle
1 onion, finely diced
3 potatoes, cubed
½ garlic head, finely chopped
½ tablespoon, chilli, finely chopped
½ tablespoon paprika
½ tablespoon mixed spice
1 tablespoon cumin
½ tablespoon coriander powder
2 tins chopped plum tomatoes
500ml vegetable stock
lamb shanks (1 per person)
3 confit lemons, diced
dried apricots (optional)


Seal the lamb shank in a large pan, before adding the onions, carrots, leeks and garlic.

Heat for around two minutes and then add the potatoes and cook for a further two minutes before adding the cauliflower.

After two more minutes add the spices, cook for five minutes then add the confit lemon and the stock.

Cover with the tinned tomatoes and cook until all ingredients have thoroughly cooked through and the lamb is tender. Perfect served with couscous.


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Written by Colleen Sainlo

Colleen Sainlo is a partner in and the business brains of Sainlo Events Catering, working alongside her husband, chef Jean-Luc Sainlo. She tries endlessly to minimise her cooking responsibilities and is constantly looking for quick and tasty wins whenever she finds herself at the helm.