Leftover Lamb Tagine

Leftover Lamb Tagine is one of my favourite ways to use up leftover roast lamb. A quick version of a classic Moroccan stew, it’s fruity, a little bit spicy, and just totally delicious.

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The only thing that I love more than a Sunday roast, is the meal that you make with the leftover meat the day after!

Whether it’s a leftover curryleftover flatbread pizzasstroganoff, or a good old hotpot, using leftover meat to make another filling family meal is a great way to save money, reduce waste, and enjoy gorgeous melt in your mouth meat. Perfect!

It’s also a great way to try new things and come up with new ideas. 

This Fruity Lamb Tagine is actually one of Jim’s recipes. He’s only really working part-time at the moment, so he’s helping me with new recipes, which is really really nice. 

We’ve been making this Easy Lamb Tagine for a while but it’s only recently that we’ve thought about using the same recipe to make an apricot Lamb tagine with Leftover Roast Lamb.

Leftover Lamb Tagine and couscous in bowl.

To be honest, I wasn’t sure what the kids would think of it.

Spiced Lamb Tagine apricot is quite a unique flavour. It’s not like anything else that we eat, and I was just a little unsure, even though they eat all of the individual ingredients. 

cast-iron dish with tagine.

They loved it. Especially the wonderfully tender lamb. 

A Leftover Roast Lamb Tagine has definitely become a firm favourite when it comes to Monday night dinners. 

What’s the Difference Between a Moroccan Stew and a Tagine?

So, in this case, there really isn’t one. 

A Moroccan Stew is basically meat cooked in a tomatoey sauce with peppers, fruit, and mixed spices. 

close up of tagine in cooking pot.

lamb tagine is meat, cooked in a tomatoey sauce with peppers, fruit and mixed spices. 

What is a Tagine?

A tagine is so-called because of the pot it’s cooked in. 

A traditional Moroccan Stew with CousCous is typically cooked in a taginewhich is a pot with a shallow base and a cone-shaped lid. It seals in all of the juices and flavours. 

Tagines on table outside.

How Do You Cook a Tagine?

Leftover Lamb Tagine is traditional cooked in a tagine pot, slowly, usually on the stovetop, not in the oven.

The cone shape of the lid kinda catches the liquid and seals all of the flavours in, almost allowing the dish to baste itself, leaving you with delicious meat and vegetables and a super tasty sauce. 

What Can You Use if You Haven’t Got a Tagine?

Most of us haven’t got a tagine pot lying around the kitchen (if you have, use it!)

cooked tagine in cast iron dish.

I cook my Tagine with Leftover Lamb in a cast-iron dish. The only difference really is that you don’t trap the liquid, so you need to make sure it’s covered with plenty of water.

The flavours of the dish still all come together and taste amazing. 

Really, this means that this isn’t a tagine, it’s a Moroccan Stew with Leftover Lamb, but I’ve never claimed to be authentic!

What Spices Go in a Leftover Lamb Tagine?

My Leftover lamb tagine with apricots and sweet potatoes gets most of its flavour from the fruit.

served lamb tagine.

It’s a quick tagine that we keep really simple, just adding mixed spice and a good pinch of chilli flakes. 

If you don’t have chilli flakes, you could miss them entirely, or add a tsp of chilli powder if you want a bit of a kick. It’s not spicy, just a little warm. 

What do You Serve with Leftover Lamb Tagine?

Leftover lamb Moroccan tagine would traditionally be served with couscous. 

I like giant couscous. I love the texture of these big little balls. 

served tagine with couscous, close up.

But, any couscous that you like is fine. You could also serve with rice, and because it’s a tagine with sweet potato, it’s pretty filling on its own.

You could just serve with some bread to mop up the juice. 

If you do use couscous, cook to package instructions. 

Can You Freeze Leftover Lamb Tagine?

I only recommend reheating meat once.

So you could freeze leftover lamb, to thaw and make tagine at another time. But I wouldn’t recommend reheating the lamb to make the tagine and then freezing it to reheat a third time down the line.

Tagine with leftover lamb in cast-iron dish, couscous in bowl to the side.

Get more advice here, and always trust your instincts. 

3/4 shot of served leftover lamb tagine in bowl, cast iron dish in background.

More Ways to Use Up Leftover Lamb

Using up Leftover Lamb is great. Lamb is tender and tasty the first time around and it only gets better!

If you enjoy making a tagine with leftover lamb you might also want to try my leftover lamb curryleftover lamb wraps, Lamb Shepherd’s Pie, lamb stew, and leftover lamb hotpot

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Tagine with leftover lamb in cast-iron dish, couscous in bowl to the side.

Leftover Lamb Tagine

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4.3 from 6 reviews

  • Author: Donna
  • Total Time: 1 hour 10 minutes
  • Yield: 4 Servings 1x
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Leftover Lamb Tagine is one of my favourite ways to use up leftover roast lamb. A quick version of a classic Moroccan stew, it’s fruity, a little bit spicy, and just totally delicious.


Units Scale
  • 1 tablespoon Cooking Oil
  • 2 Cloves Garlic (Crushed)
  • 6 Medium Carrots (Peeled and sliced)
  • 0.5 Red Onion (Finely Diced)
  • 1 Red Pepper (Deseeded and chopped into 1-2cm chunks)
  • 1 Yellow Pepper (Deseeded and chopped into 1-2cm chunks)
  • 1 Medium Sweet Potato (Peeled and cut into 2cm chunks or cubes)
  • 400g Chopped Tomatoes
  • 500ml Lamb Stock (Plus extra water to cover)
  • 2 Teaspoons Mixed Spice
  • Pinch Chilli Flakes
  • 250g Leftover Roast Lamb (Chopped into chunks)
  • 50g Sultanas
  • 100g Dried Apricots (Cut in half)
  • Giant Couscous (enough for four, cooked to package instructions)


  1. Place a large cast-iron dish, or other heatproof cooking pot, over a medium heat on the hob.
  2. Add the oil and allow to warm for 2 minutes.
  3. Add the garlic, onion, carrots, and peppers and cook for 5 minutes, stirring often, until the onions are soft.
  4. Tip in the sweet potato chunks and cook for a further 5 minutes, stirring often.
  5. Pour in the chopped tomatoes, stock, and enough water to cover the veg.
  6. Add the mixed spice and a good pinch of chilli flakes and stir together well.
  7. Bring to the boil, reduce the heat and simmer for 20 minutes uncovered, stirring occasionally.
  8. Add the leftover roast lamb, apricots, and sultanas and stir well.
  9. Simmer for a further 20 minutes, stirring occasionally, until the sauce has thickened.
  10. Prepare your couscous to package instructions while the tagine is cooking.


  • Prep Time: 30 minutes
  • Additional Time: 0 hours
  • Cook Time: 40 minutes
  • Category: Made with Leftovers
  • Cuisine: moroccan


  • Serving Size: 1 Portion
  • Calories: 598kcal
  • Sugar: 30g
  • Sodium: 236mg
  • Fat: 30g
  • Saturated Fat: 11g
  • Unsaturated Fat: 16g
  • Trans Fat: 0
  • Carbohydrates: 50g
  • Fiber: 7g
  • Protein: 35g
  • Cholesterol: 118mg

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Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information. 

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Donna Dundas
Donna Dundas is an experienced family food blogger who has been creating easy and wholesome recipes for over 7 years. Her blog is a must-read for anyone looking for filling and delicious recipe ideas, that reduce waste and minimise stress.

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