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:
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1.5 kg (3 lb) lamb shoulder or leg, trimmed and cut into large chunks
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2 tbsp olive oil
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1 large onion, finely chopped
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3 cloves garlic, minced
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1 tsp ground cinnamon
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1 tsp ground ginger
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1½ tsp ground cumin
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1 tsp ground coriander
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½ tsp turmeric
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½ tsp paprika (optional: smoked)
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Salt and freshly ground black pepper, to taste
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2 tbsp honey
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250 ml (1 cup) chicken or lamb stock (or water)
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200 g (1 cup) dried apricots
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1 tbsp tomato paste (optional, for deeper flavor)
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1 cinnamon stick (optional)
For finishing:
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75 g (½ cup) blanched almonds
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1 tbsp butter or ghee
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Fresh coriander (cilantro) or parsley, chopped
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Lemon wedges (optional, to serve)
Instructions
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Brown the Lamb
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Heat olive oil in a large heavy pot or tagine over medium-high heat.
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Season the lamb with salt and pepper, then brown in batches until golden on all sides. Remove and set aside.
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Sauté the Aromatics
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In the same pot, reduce heat to medium and add chopped onion. Cook until softened (5–7 min).
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Add garlic and all the spices. Stir until fragrant (about 1 minute).
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Build the Sauce
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Stir in honey, tomato paste (if using), and stock. Scrape up any brown bits from the pan bottom.
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Return lamb to the pot and bring to a gentle simmer.
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Slow Cook
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Cover and cook on low heat for about 1½ hours, stirring occasionally. (If using an oven, bake at 160°C / 325°F.)
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Add Apricots
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Add dried apricots and continue cooking for another 30–40 minutes, until the lamb is tender and the sauce thickens slightly.
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Toast the Almonds
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In a small pan, melt butter or ghee and toast the almonds until golden. Set aside.
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Finish and Serve
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Adjust seasoning (add more salt, pepper, or honey to taste).
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Scatter toasted almonds and chopped coriander over the tagine before serving.
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Serve with couscous, rice, or warm Moroccan bread.
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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