Spiced Lamb Tagine

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Try out this spiced lamb tagine with basmati rice recipe for your next lunch or dinner! This delicious dish is easy to make and is full of flavour.

SunRice Basmati & Long Grain Blend

SunRice Basmati & Long Grain Blend

This blend of aromatic Basmati and Long Grain Rice is the gateway to Indian cuisine and produces a light fluffy texture ideal for absorbing flavours. A drier rice, Basmati grains will remain separate, which makes it a staple of Indian cooking. It tastes great with tandoori and in curries such as the classic butter chicken, or as an alternative base for a Thai massaman curry. For best results, Basmati rice should be rinsed and then soaked for 30 minutes prior to cooking. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 2 cup SunRice Basmati Rice (cooked)

  • 600 g Lamb Rump (diced)

  • 2 tbsp Vegetable Oil

  • 1 Onion (diced)

  • 3 clove Garlic (crushed)

  • 1 tsp Tumeric (ground)

  • 1 tsp Cumin (ground)

  • 1 tsp Cinnamon (ground)

  • 1 tsp Ginger (grated)

  • 400 g Tomatoes (chopped, canned)

  • 250 ml Chicken Stock

  • 120 g Apricots, Dried (cut into halves)

  • 1 pinch Salt and Pepper (to taste)

  • 2 tbsp Almond Flakes (toasted)


Basmati rice is renowned for its delightful aroma and long slender grains. When cooked, Basmati rice expands in length and produces a light, fluffy texture that is ideal for absorbing the flavours of your cooking. A drier rice, Basmati grains will remain separate, making it a staple of Indian cooking.






Longer Grains

Longer Grains

Photo of Spiced Lamb Tagine


  • To cook the rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro. If you would like to use a brown rice in this recipe, simply add an additional ½ a cup of water.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Heat oil in a saucepan, add onion, garlic and diced lamb, stir occasionally for about 5 minutes or until lamb is lightly browned.

  • Add spices, stir and cook for a further 2 minutes.

  • Stir in tomatoes and stock, cover and simmer for 15 minutes.

  • Add apricots and simmer until lamb is tender.

  • Season to taste, serve on a bed of SunRice Basmati Rice and sprinkle with almond flakes.

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