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.
Ingredients
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)
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