Lamb Tagine with Apricots is a fragrant Moroccan dish that marries tender lamb with the sweet, tender bite of dried apricots, simmered in a rich, spice-laden broth. Traditionally cooked in a conical clay tagine pot, this slow-cooked delight features warm spices like cinnamon, cumin, and ginger, creating a perfect balance of savory and sweet flavors. A staple in Moroccan cuisine, it’s often garnished with toasted almonds for added crunch, making it an ideal comfort food for a hearty meal.
What is Lamb Tagine with Apricots?
A tagine is both a cooking vessel and a dish, deeply embedded in Moroccan culinary tradition. Lamb Tagine with Apricots features succulent lamb shoulder braised with aromatic spices and dried apricots that soften into a luscious, caramelized sweetness. The dish reflects Morocco’s signature blend of savory meat and fruit, enhanced by hints of saffron and honey. Served with couscous or bread, it’s a flavorful journey to the bustling markets of Fez, where street vendors perfect this beloved recipe.
Ingredients (Serves 4–6)
For the Tagine:
- 2 lbs (900g) lamb shoulder, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp saffron threads (soaked in 2 tbsp warm water)
- 2 cups lamb or beef stock
- 1 cup water
- 1 tbsp honey
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 lb (450g) dried apricots
- 1 tbsp tomato paste
For Garnish:
- 1/4 cup blanched almonds, toasted
- 1 tbsp sesame seeds, toasted
- Fresh parsley, chopped (optional)
For Serving (Optional):
- Cooked couscous or crusty bread
Equipment Needed
- Tagine pot (or heavy-bottomed Dutch oven)
- Wooden spoon
- Small bowl (for soaking saffron)
- Skillet (for toasting nuts)
- Serving platter
Step-by-Step Recipe for Lamb Tagine with Apricots
Step 1: Prepare the Lamb
- Rinse the lamb cubes and pat dry with paper towels for better browning.
- Heat 2 tbsp olive oil in a tagine or Dutch oven over medium-high heat. Brown the lamb cubes in batches, about 4–5 minutes per batch, until golden on all sides. Remove and set aside on a plate.
Step 2: Cook the Aromatics
- In the same pot, add the chopped onion and sauté for 5–6 minutes until soft and golden.
- Stir in the minced garlic, ground ginger, cinnamon, and cumin. Cook for 1–2 minutes until fragrant, stirring constantly to prevent burning.
- Add the tomato paste and cook for another minute, allowing it to deepen in color.
Step 3: Build the Tagine
- Return the browned lamb to the pot. Pour in the lamb or beef stock, water, and the saffron with its soaking water. Stir to combine.
- Add honey, salt, and black pepper. Bring the mixture to a gentle simmer, then cover with the tagine lid or a tight-fitting lid if using a Dutch oven.
Step 4: Slow Cook the Lamb
- Reduce the heat to low and let the tagine simmer for 2–2.5 hours, stirring occasionally. The lamb should become tender, and the sauce should thicken slightly. Add a splash of water if it reduces too much.
- After 2 hours, stir in the dried apricots. Continue cooking for another 30–45 minutes until the apricots are plump and the lamb is melt-in-your-mouth tender.
Step 5: Toast the Garnish
- In a small skillet over medium heat, toast the blanched almonds for 3–4 minutes, stirring frequently until golden. Remove and set aside.
- Toast the sesame seeds in the same skillet for 1–2 minutes until lightly browned. Set aside.
Step 6: Serve
- Transfer the tagine to a serving platter, spooning the lamb and apricots with the sauce.
- Sprinkle the toasted almonds and sesame seeds over the top. Add chopped parsley for a fresh finish, if desired.
- Serve hot with couscous or crusty bread to soak up the flavorful sauce.
Nutrition Information (Per Serving, Approx.)
- Calories: 500–550 kcal
- Protein: 35g
- Fat: 25g (varies with lamb fat and oil)
- Carbohydrates: 40g (from apricots and honey)
- Fiber: 5g
- Sodium: 700mg (can be adjusted with low-sodium stock)
Note: Nutritional values are estimates and depend on portion size and specific ingredients. For a lighter dish, trim excess fat from the lamb or reduce oil.Prep and Cook Time
- Prep Time: 20 minutes
- Cook Time: 2.5–3 hours
- Total Time: 3 hours 10 minutes–3 hours 20 minutes
Tips for Perfect Lamb Tagine with Apricots
- Tagine Pot: If using a traditional tagine, heat it slowly to avoid cracking. A Dutch oven is a sturdy substitute.
- Apricot Sweetness: Adjust honey based on the apricots’ natural sweetness—taste near the end and add more if needed.
- Slow Cooking: Low and slow ensures tender lamb. For faster cooking, use a pressure cooker and reduce time to 40–50 minutes.
- Make Ahead: This tagine tastes better the next day as flavors meld. Store in the fridge for up to 3 days and reheat gently.
- Substitutions: No apricots? Try dried figs or dates, though the flavor will shift slightly.
Why You’ll Love This Recipe
Lamb Tagine with Apricots is a celebration of Moroccan cuisine’s ability to fuse savory lamb with the sweet, juicy burst of apricots. The warm spices and slow-cooked tenderness create a dish that’s both comforting and exotic, perfect for a special dinner or gathering. Whether paired with fluffy couscous or crusty bread, this tagine brings the vibrant spirit of Morocco’s spice markets to your table. Take your time with the slow simmer, and enjoy the rich, aromatic flavors of this North African classic!
