Description
A Halal Lamb Tagine with Apricots is a traditional slow-cooked North African stew that marries high-quality halal lamb shoulder with dried fruit, onions, garlic, and a signature blend of ground spices.
Ingredients
Scale
For the lamb
- 2 lb (900 g) halal lamb shoulder, cut into 1½-inch pieces
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp turmeric
- ½ tsp paprika
- ½ tsp black pepper
- 1 tsp salt
For the tagine
- 2 cups (480 ml) chicken or lamb stock
- 1½ cups (225 g) dried apricots, halved
- 2 tbsp honey
- 1 tbsp tomato paste
- 1 cinnamon stick
- 1 cup (150 g) green or pitted olives, optional
- ½ preserved lemon, finely chopped, optional
- ¼ cup (30 g) sliced almonds, toasted
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Season the lamb: Pat the lamb dry and season with salt, pepper, cumin, coriander, ginger, cinnamon, turmeric, and paprika.
- Brown the lamb: Heat the olive oil in a heavy-bottomed pot or tagine over medium-high heat. Brown the lamb in batches for 5–7 minutes, turning occasionally. Remove and set aside.
- Cook the aromatics: Reduce the heat to medium. Add the onion and cook for 5 minutes until softened. Add the garlic and tomato paste and cook for another minute.
- Combine: Return the lamb to the pot. Add the stock and cinnamon stick. Bring to a gentle simmer.
- Slow-cook: Cover and cook over low heat for 1½–2 hours, stirring occasionally, until the lamb is very tender.
- Add the apricots: Stir in the dried apricots and honey. Add the olives and preserved lemon if using. Cover and cook for another 20–25 minutes, allowing the apricots to soften and the sauce to thicken.
- Adjust the sauce: Taste and adjust the salt, pepper, and honey. If the sauce is too thin, simmer uncovered for 5–10 minutes.
- Garnish: Remove the cinnamon stick. Sprinkle with toasted almonds, fresh cilantro, and parsley.
Notes
For the most tender and flavorful lamb tagine, cook the lamb slowly over low heat until it easily pulls apart. Adjust the honey to balance the sweetness of the apricots, and garnish with toasted almonds and fresh herbs just before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 25 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: ~520 kcal
Keywords: Moroccan Halal Lamb Tagine, Lamb Tagine with Apricots, Halal Lamb and Apricot Stew, Moroccan Lamb Stew with Dried Fruit