Moroccan Lamb Tagine with Apricots & Almonds
This Moroccan Lamb Tagine with Apricots & Almonds is a flavorful slow-cooked feast, blending tender lamb, sweet apricots, and crunchy almonds for a cozy, exotic meal.
Servings: 4 servings
Ingredients
- 2 pounds Lamb Shoulder cut into 2-inch pieces
- 2 tablespoons Olive Oil extra virgin
- 1 large Onion chopped
- 3 cloves Garlic minced
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/4 teaspoon Cayenne Pepper adjust to taste
- to taste Salt
- to taste Black Pepper
- 1 cup Chicken Broth
- 1 cup Dried Apricots roughly chopped
- 1/4 cup Honey
- 1/2 cup Almonds toasted
- 1/4 cup Fresh Cilantro chopped
- to serve Couscous cooked
Instructions
- Cut the lamb shoulder into 2-inch pieces. Finely chop the onion and mince the garlic cloves. Roughly chop the dried apricots and set aside. Toast the almonds in a dry skillet over medium heat until golden and fragrant, then remove from heat.
- Heat 2 tablespoons of olive oil in your Dutch oven or tagine over medium-high heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the lamb pieces and brown them on all sides, roughly 5-7 minutes. This step locks in the juices and builds flavor.
- Sprinkle the ground cumin, coriander, cinnamon, ginger, cayenne pepper, salt, and black pepper over the lamb and stir well to coat. Toasting the spices briefly with the meat and aromatics intensifies their flavors, creating a fragrant base.
- Pour in 1 cup of chicken broth and bring the mixture to a gentle simmer. Stir in the chopped apricots and drizzle the honey over the top. Cover the pot and reduce the heat to low. Let the tagine cook slowly for about 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened beautifully.
- Once the lamb is tender, sprinkle the toasted almonds and freshly chopped cilantro on top. Give everything a gentle stir to combine the textures and flavors. Serve the tagine hot over a bed of fluffy, cooked couscous.
Equipment
- Heavy-bottomed Dutch Oven or Tagine
- Sharp Knife
- Wooden spoon or silicone spatula
- Measuring Spoons & Cups
- Small Skillet
Notes
- For a milder dish, reduce or omit the cayenne pepper to suit your taste.
- Leftover tagine keeps well in the refrigerator for up to 3 days; reheat gently to preserve texture.
- Swap dried apricots for figs or dates in winter for a seasonal twist.
- Use a slow cooker by browning ingredients first, then cooking on low for 6-8 hours.
- Serve with rice, quinoa, or warm flatbreads as alternatives to couscous.