Traditional Moroccan Lamb Tagine with Apricots & Almonds Recipe: A Flavorful Journey to Morocco’s Culinary Heritage

Moroccan cuisine is famous for its bold flavors, vibrant spices, and the ability to transform simple ingredients into extraordinary dishes. One of the most beloved dishes from this North African country is the Moroccan Lamb Tagine with Apricots & Almonds. This dish features tender lamb slow-cooked in aromatic spices, balanced with the natural sweetness of dried apricots and the crunch of almonds, creating a perfect harmony of flavors. Served with couscous, rice, or flatbread, this dish is an experience that brings Moroccan tradition right to your table.

What Is Moroccan Lamb Tagine with Apricots & Almonds?

The Moroccan Lamb Tagine with Apricots & Almonds is a savory and slightly sweet stew made from lamb, spices, dried apricots, and almonds. It’s cooked in a tagine – a traditional Moroccan earthenware pot that allows for slow cooking, making the meat incredibly tender. This dish is often served as a celebratory meal, especially during family gatherings or special occasions.

The combination of tender lamb, spices, and dried fruit like apricots makes this tagine an aromatic and rich meal that can be enjoyed with various sides. The almonds and a hint of honey add an interesting layer of sweetness, balancing out the warmth from the spices.

The Origin of Moroccan Lamb Tagine with Apricots & Almonds

Tagine is a traditional Moroccan dish that gets its name from the unique cooking vessel it’s prepared in. This dish originated in Morocco, where the tagine pot is used to slow-cook meats, vegetables, and stews over low heat, allowing the flavors to meld together beautifully. The use of spices like cinnamon, cumin, and ginger reflects the influence of Morocco’s spice trade, which has brought exotic flavors to the region for centuries.

Historically, lamb has been a staple of Moroccan cooking, especially in rural areas where sheep farming is common. The sweet and savory combination of dried fruit like apricots and prunes with savory meats is a traditional Moroccan flavor profile. Over time, the addition of almonds and honey has become a key feature of Moroccan tagine dishes, adding both texture and a touch of sweetness.

Ingredients for Moroccan Lamb Tagine with Apricots & Almonds

For the Tagine:

• 1.5 kg (3 lb) lamb shoulder or leg, trimmed and cut into large chunks
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp paprika (optional: smoked)
• Salt and freshly ground black pepper, to taste
• 2 tbsp honey
• 250 ml (1 cup) chicken or lamb stock (or water)
• 200 g (1 cup) dried apricots
• 1 tbsp tomato paste (optional, for deeper flavor)
• 1 cinnamon stick (optional)

For Finishing:

• 75 g (½ cup) blanched almonds
• 1 tbsp butter or ghee
• Fresh coriander (cilantro) or parsley, chopped
• Lemon wedges (optional, to serve)

Step-by-Step Directions and Preparation Method

1. Brown the Lamb:

Start by heating the olive oil in a large heavy pot or tagine over medium-high heat. Season the lamb with salt and pepper, then brown in batches until golden on all sides. This step ensures that the lamb has a rich color and depth of flavor. Once browned, set the lamb aside.

2. Sauté the Aromatics:

In the same pot, reduce the heat to medium and add the finely chopped onion. Sauté until the onion softens, about 5–7 minutes. Then add the minced garlic and all the spices (cinnamon, ginger, cumin, coriander, turmeric, paprika). Stir the spices for about a minute until fragrant, releasing their full aroma.

3. Build the Sauce:

Next, stir in the honey, tomato paste (if using), and stock. Scrape any browned bits from the bottom of the pot to incorporate all the flavors into the sauce. These bits are packed with flavor and will enhance the final dish. Return the browned lamb to the pot and bring the mixture to a gentle simmer.

4. Slow Cook the Lamb:

Cover the pot and reduce the heat to low. Let the lamb cook for about 1½ hours, stirring occasionally. This slow cooking process ensures that the lamb becomes tender and absorbs all the spices and flavors. If you’re using an oven, bake the dish at 160°C (325°F) for the same amount of time.

5. Add Apricots:

Once the lamb has softened, add the dried apricots and continue cooking for another 30–40 minutes. The apricots will soften and release their natural sweetness, melding with the savory lamb and creating a beautifully balanced sauce.

6. Toast the Almonds:

While the lamb is cooking, melt butter or ghee in a small pan and toast the almonds until golden brown. Set them aside. Toasting the almonds adds a lovely crunch and enhances their flavor.

7. Finish and Serve:

Once the lamb is tender and the sauce has thickened slightly, adjust the seasoning with more salt, pepper, or honey to taste. Finish by scattering the toasted almonds and chopped coriander over the tagine. Serve with couscous, rice, or warm Moroccan bread. For an extra touch of freshness, garnish with lemon wedges.

Tips & Variations for Moroccan Lamb Tagine with Apricots & Almonds

• Sweetness: For additional sweetness, you can add prunes or dates along with the apricots. This enhances the dish’s complexity and richness.
• Aromatic Boost: Add a few saffron threads steeped in warm water for a more intense aroma and color.
• Alternative Proteins: If you prefer a lighter option, use chicken thighs instead of lamb. The cooking method remains the same, but the dish will have a slightly different flavor profile.
• Garnish: For a traditional Moroccan finish, garnish the tagine with sesame seeds alongside the almonds.

Frequently Asked Questions (FAQs) About Moroccan Lamb Tagine with Apricots & Almonds

1. Can I use a regular pot instead of a tagine for this recipe?

Yes, you can use a regular Dutch oven or a heavy pot with a lid. A tagine pot is ideal for slow cooking, but any pot that retains heat will work.

2. Can I use fresh apricots instead of dried apricots?

Dried apricots provide a concentrated sweetness, but if fresh apricots are in season, you can use them. Just be aware that fresh apricots will cook faster and may not provide the same depth of sweetness.

3. Can I make this dish ahead of time?

Yes, this dish actually tastes better the next day as the flavors have more time to meld together. You can make it a day in advance and reheat it gently.

4. What should I serve with Moroccan Lamb Tagine?

This dish is traditionally served with couscous, but it also pairs wonderfully with rice, flatbread, or naan to soak up the flavorful sauce.

5. Can I freeze Moroccan Lamb Tagine?

Yes, this dish freezes well. Allow it to cool completely before transferring it to an airtight container. You can freeze it for up to 3 months.

6. Can I make this tagine without almonds?

If you’re allergic to almonds or simply don’t enjoy them, you can skip them or replace them with pistachios or walnuts for a different crunch.

Conclusion

The Moroccan Lamb Tagine with Apricots & Almonds is a deliciously aromatic dish that captures the essence of Moroccan cooking with its mix of warm spices, tender lamb, and sweet apricots. The almonds add a delightful crunch, while the honey and stock create a rich, flavorful sauce that ties everything together. Whether you’re hosting a special occasion or simply seeking a flavorful meal, this dish is sure to impress. Pair it with couscous or flatbread for a satisfying meal that brings the rich flavors of Morocco to your dining table.

So, gather your ingredients and let this tagine transport you to the heart of Morocco with every bite!

Moroccan Lamb Tagine with Apricots & Almonds Recipe

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• Author: David Andersson
• Total Time: 2 hours 5 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

The Moroccan Lamb Tagine with Apricots & Almonds is a savory and slightly sweet stew made from lamb, spices, dried apricots, and almonds. It’s cooked in a tagine – a traditional Moroccan earthenware pot that allows for slow cooking, making the meat incredibly tender. This dish is often served as a celebratory meal, especially during family gatherings or special occasions.

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Ingredients

Scale 1x2x3x

For the tagine:

• 1.5 kg (3 lb) lamb shoulder or leg, trimmed and cut into large chunks

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1½ tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric

• ½ tsp paprika (optional: smoked)

• Salt and freshly ground black pepper, to taste

• 2 tbsp honey

• 250 ml (1 cup) chicken or lamb stock (or water)

• 200 g (1 cup) dried apricots

• 1 tbsp tomato paste (optional, for deeper flavor)

• 1 cinnamon stick (optional)

For finishing:

• 75 g (½ cup) blanched almonds

• 1 tbsp butter or ghee

• Fresh coriander (cilantro) or parsley, chopped

• Lemon wedges (optional, to serve)

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Instructions

• Brown the Lamb

  • Heat olive oil in a large heavy pot or tagine over medium-high heat.

  • Season the lamb with salt and pepper, then brown in batches until golden on all sides. Remove and set aside.

• Sauté the Aromatics

  • In the same pot, reduce heat to medium and add chopped onion. Cook until softened (5–7 min).

  • Add garlic and all the spices. Stir until fragrant (about 1 minute).

• Build the Sauce

  • Stir in honey, tomato paste (if using), and stock. Scrape up any brown bits from the pan bottom.

  • Return lamb to the pot and bring to a gentle simmer.

• Slow Cook

  • Cover and cook on low heat for about 1½ hours, stirring occasionally. (If using an oven, bake at 160°C / 325°F.)

• Add Apricots

  • Add dried apricots and continue cooking for another 30–40 minutes, until the lamb is tender and the sauce thickens slightly.

• Toast the Almonds

  • In a small pan, melt butter or ghee and toast the almonds until golden. Set aside.

• Finish and Serve

  • Adjust seasoning (add more salt, pepper, or honey to taste).

  • Scatter toasted almonds and chopped coriander over the tagine before serving.

  • Serve with couscous, rice, or warm Moroccan bread.

Notes

For an extra touch of authenticity, serve this Moroccan Lamb Tagine with fluffy couscous or warm flatbread. Garnish with fresh coriander and a sprinkle of toasted almonds for added flavor and texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour 45 minutes
• Category: Main Course
• Method: Slow-cooked / Braised
• Cuisine: Moroccan

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 18g
• Sodium: 480mg
• Fat: 28g
• Saturated Fat: 8g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 35g
• Cholesterol: Moderate

Keywords: Moroccan lamb stew, lamb tagine with apricots, lamb and apricot tagine, traditional Moroccan tagine, slow-cooked Moroccan lamb