Moroccan Lamb Tagine with Apricots and Almonds

Name: Moroccan Lamb Tagine with Apricots and Almonds
Prep time: 30 min
Cook time: 120 min
Yield: 6

moroccan lamb tagine apricots almonds slow-cooked north-african spiced comfort-food one-pot

A traditional Moroccan tagine featuring tender lamb slow-cooked with sweet apricots, toasted almonds, and aromatic spices, creating a perfect balance of sweet and savory flavors.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 120

Ingredients

1.2kg2½ lbs lamb shoulder, cut into 5cm chunks
3 tbsp3 tbsp olive oil
2 large2 large onions, sliced
4 cloves4 cloves garlic cloves, minced
2 tbsp2 tbsp fresh ginger, grated
2 tsp2 tsp ground cinnamon
1 tsp1 tsp ground cumin
1 tsp1 tsp ground coriander
1 tsp1 tsp sweet paprika
¼ tsp¼ tsp saffron threads
500ml2 cups lamb or beef stock
200g1½ cups dried apricots
2 tbsp2 tbsp honey
100g¾ cup blanched almonds
11 cinnamon stick
30g½ cup fresh cilantro, chopped
20g¼ cup fresh mint, chopped
to tasteto taste salt and black pepper
300g1½ cups couscous, for serving

Instructions

Season 1.2kg2½ lbs lamb shoulder generously with to tasteto taste salt and black pepper. Heat 3 tbsp3 tbsp olive oil in a large heavy-bottomed pot or tagine over medium-high heat.
Brown lamb in batches, ensuring not to overcrowd. Set aside once all pieces are golden.
In the same pot, reduce heat to medium and add 2 large2 large onions. Cook for 8-10 minutes until softened and golden.
Add 4 cloves4 cloves garlic cloves and 2 tbsp2 tbsp fresh ginger, cooking for 2 minutes until fragrant.
Stir in 2 tsp2 tsp ground cinnamon, 1 tsp1 tsp ground cumin, 1 tsp1 tsp ground coriander, and 1 tsp1 tsp sweet paprika. Toast spices for 1 minute.
Return lamb to pot with any juices. Add ¼ tsp¼ tsp saffron threads soaked in 2 tablespoons warm water, 500ml2 cups lamb or beef stock, and 11 cinnamon stick.
Bring to a simmer, then reduce heat to low. Cover and cook for 1½ hours, stirring occasionally.
Add 200g1½ cups dried apricots and 2 tbsp2 tbsp honey. Continue cooking for another 30 minutes until lamb is fork-tender.
Meanwhile, toast 100g¾ cup blanched almonds in a dry pan until golden. Set aside.
Taste and adjust seasoning. Garnish with toasted almonds, 30g½ cup fresh cilantro, and 20g¼ cup fresh mint. Serve over prepared 300g1½ cups couscous.

Ingredients

id: lamb_shoulder metric: 1.2kg imperial: 2½ lbs name: lamb shoulder, cut into 5cm chunks
id: olive_oil metric: 3 tbsp imperial: 3 tbsp name: olive oil
id: onions metric: 2 large imperial: 2 large name: onions, sliced
id: garlic metric: 4 cloves imperial: 4 cloves name: garlic cloves, minced
id: fresh_ginger metric: 2 tbsp imperial: 2 tbsp name: fresh ginger, grated
id: ground_cinnamon metric: 2 tsp imperial: 2 tsp name: ground cinnamon
id: ground_cumin metric: 1 tsp imperial: 1 tsp name: ground cumin
id: ground_coriander metric: 1 tsp imperial: 1 tsp name: ground coriander
id: paprika metric: 1 tsp imperial: 1 tsp name: sweet paprika
id: saffron metric: ¼ tsp imperial: ¼ tsp name: saffron threads
id: lamb_stock metric: 500ml imperial: 2 cups name: lamb or beef stock
id: dried_apricots metric: 200g imperial: 1½ cups name: dried apricots
id: honey metric: 2 tbsp imperial: 2 tbsp name: honey
id: blanched_almonds metric: 100g imperial: ¾ cup name: blanched almonds
id: cinnamon_stick metric: 1 imperial: 1 name: cinnamon stick
id: fresh_cilantro metric: 30g imperial: ½ cup name: fresh cilantro, chopped
id: fresh_mint metric: 20g imperial: ¼ cup name: fresh mint, chopped
id: salt_pepper metric: to taste imperial: to taste name: salt and black pepper
id: couscous metric: 300g imperial: 1½ cups name: couscous, for serving

Instructions

Season {lamb_shoulder} generously with {salt_pepper}. Heat {olive_oil} in a large heavy-bottomed pot or tagine over medium-high heat.
Brown lamb in batches, ensuring not to overcrowd. Set aside once all pieces are golden.
In the same pot, reduce heat to medium and add {onions}. Cook for 8-10 minutes until softened and golden.
Add {garlic} and {fresh_ginger}, cooking for 2 minutes until fragrant.
Stir in {ground_cinnamon}, {ground_cumin}, {ground_coriander}, and {paprika}. Toast spices for 1 minute.
Return lamb to pot with any juices. Add {saffron} soaked in 2 tablespoons warm water, {lamb_stock}, and {cinnamon_stick}.
Bring to a simmer, then reduce heat to low. Cover and cook for 1½ hours, stirring occasionally.
Add {dried_apricots} and {honey}. Continue cooking for another 30 minutes until lamb is fork-tender.
Meanwhile, toast {blanched_almonds} in a dry pan until golden. Set aside.
Taste and adjust seasoning. Garnish with toasted almonds, {fresh_cilantro}, and {fresh_mint}. Serve over prepared {couscous}.

Tips

Meat Selection: Lamb shoulder is ideal for its marbling, but leg of lamb also works well. For beef, use chuck roast.

Slow Cooker Method: After browning, transfer to slow cooker and cook on low for 6-8 hours.

Saffron Substitute: If saffron is unavailable, use ½ teaspoon turmeric for color, though flavor will differ.

Make-Ahead: Tagine tastes even better the next day. Cool completely before refrigerating for up to 3 days.

Serving Suggestions: Accompany with harissa paste, preserved lemons, and warm flatbread alongside the couscous.

Vegetarian Version: Replace lamb with chickpeas and root vegetables like carrots and sweet potatoes.

Tips

Meat Selection: Lamb shoulder is ideal for its marbling, but leg of lamb also works well. For beef, use chuck roast.

Slow Cooker Method: After browning, transfer to slow cooker and cook on low for 6-8 hours.

Saffron Substitute: If saffron is unavailable, use ½ teaspoon turmeric for color, though flavor will differ.

Make-Ahead: Tagine tastes even better the next day. Cool completely before refrigerating for up to 3 days.

Serving Suggestions: Accompany with harissa paste, preserved lemons, and warm flatbread alongside the couscous.

Vegetarian Version: Replace lamb with chickpeas and root vegetables like carrots and sweet potatoes.

Categories & Tags

Category:

Main Dishes

Tags:

moroccan lamb tagine apricots almonds slow-cooked north-african spiced comfort-food one-pot