Lamb Tagine Apricots (Printable)

Tender lamb slow-simmered with sweet apricots and warm spices for a rich, aromatic Moroccan dish.

# What You'll Need:

→ Meat

01 - 3.3 lbs lamb shoulder, trimmed and cut into 1.5-inch cubes
02 - 2 tbsp olive oil

→ Vegetables & Aromatics

03 - 2 large onions, finely sliced
04 - 3 garlic cloves, minced
05 - 1 large carrot, sliced

→ Spices

06 - 2 tsp ground cumin
07 - 2 tsp ground coriander
08 - 1.5 tsp ground cinnamon
09 - 1 tsp ground ginger
10 - 1 tsp ground turmeric
11 - 0.5 tsp ground allspice
12 - 0.5 tsp freshly ground black pepper
13 - 1 tsp salt

→ Liquids & Sweeteners

14 - 1 2/3 cups chicken or lamb stock
15 - 14 oz canned chopped tomatoes
16 - 2 tbsp clear honey

→ Dried Fruits & Nuts

17 - 7 oz dried apricots
18 - 1.75 oz blanched almonds, toasted

→ Garnish

19 - 2 tbsp fresh coriander (cilantro), chopped
20 - Zest of 1 lemon

# Directions:

01 - Heat olive oil in a large heavy-based casserole or tagine over medium-high heat. Brown the lamb cubes in batches, then transfer to a plate.
02 - Reduce heat to medium-low. Add sliced onions and carrot to the pan and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 more minute.
03 - Mix in all ground spices and salt. Stir continuously for 1 minute to release their aromas.
04 - Return the browned lamb to the pan. Add chopped tomatoes, stock, and honey. Stir well and bring to a simmer.
05 - Cover with lid and cook gently over low heat for 1 hour, stirring occasionally.
06 - Incorporate dried apricots and simmer, covered, for an additional 45 to 60 minutes until lamb is tender and sauce thickens.
07 - Uncover during the last 10 to 15 minutes to thicken the sauce if desired. Adjust seasoning to taste.
08 - Stir in toasted almonds just before serving.
09 - Sprinkle chopped coriander and lemon zest on top. Serve hot, ideally accompanied by couscous or flatbread.

# Expert Advice:

01 -
  • The lamb becomes so tender it falls apart with just a fork, soaking up every bit of sweet and savory flavor.
  • Its a one pot dish that looks impressive but mostly takes care of itself once its simmering.
  • The combination of apricots and warm spices feels comforting and exotic at the same time.
  • Leftovers taste even better the next day when the flavors have had time to settle in.
02 -
  • Dont skip browning the lamb in batches, crowding the pan steams the meat instead of searing it and you lose all that caramelized flavor.
  • If the sauce looks thin after the first hour, resist the urge to crank up the heat, just be patient and let it reduce gently at the end.
  • Taste the stew before serving because the saltiness of stock varies and you might need a pinch more to bring everything into focus.
03 -
  • Toast the almonds in a dry pan until theyre golden and fragrant, it only takes a few minutes but the nutty flavor is worth it.
  • If you have a tagine pot, use it, the cone shaped lid circulates moisture beautifully and keeps everything tender.
  • A pinch of saffron added with the spices turns this into something really special, the color and aroma are unmistakable.
  • Zest the lemon right before serving so the oils are still bright and the flavor is punchy.

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