Introduction
Let me introduce you to one of the most aromatic and flavorful dishes you’ll ever make – the Moroccan Lamb and Apricot Tagine. This traditional North African stew combines tender, slow-cooked lamb with sweet dried apricots and a blend of warming spices that will fill your kitchen with an irresistible aroma. What I love most about this tagine is how it transforms simple ingredients into something truly extraordinary. The combination of savory and sweet flavors, along with the melt-in-your-mouth texture of the lamb, makes this dish perfect for both special occasions and cozy family dinners.
Ingredients
- 2 lbs lamb shoulder, cut into 1.5-inch chunks
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons Moroccan ras el hanout spice blend
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 2 cups chicken or vegetable stock
- 1 cup dried apricots
- 1/2 cup golden raisins
- 1/3 cup honey
- 1/2 cup blanched almonds
- Fresh cilantro for garnish
- Salt and pepper to taste
Can’t find ras el hanout? Make your own by combining ground cumin, coriander, cinnamon, ginger, and allspice. If lamb shoulder isn’t available, leg of lamb works just as well.
Instructions
- Season the lamb generously with salt and pepper. Heat olive oil in your tagine or heavy-bottomed pot over medium-high heat.
- Brown the lamb in batches until golden on all sides (about 3-4 minutes per batch). Don’t overcrowd the pot – this ensures proper browning.
- Remove the lamb and set aside. In the same pot, sauté the onions until softened (about 5 minutes).
- Add garlic and all the spices, cooking for another minute until fragrant.
- Return the lamb to the pot, add stock, and bring to a simmer. Cover and cook on low heat for 1.5 hours.
- Add apricots, raisins, and honey. Continue cooking for another 30 minutes until the lamb is tender.
- Toast the almonds in a dry pan until golden, then set aside for garnish.
- Adjust seasoning to taste, garnish with almonds and fresh cilantro before serving.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 people
Recipe Notes
For the best results, keep these tips in mind:
- Don’t skip the browning step – it adds crucial depth of flavor to the final dish.
- If your sauce is too thin after cooking, remove the lid and simmer for 10-15 minutes to reduce.
- The tagine can be made a day ahead – the flavors actually improve overnight.
- Serve over couscous or rice to soak up the delicious sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If using a conventional pot instead of a tagine, make sure it has a tight-fitting lid to keep the moisture in.
Moroccan Lamb and Apricot Tagine
Ingredients
- 2 lbs lamb shoulder cut into 1.5-inch chunks
- 2 large onions finely chopped
- 4 cloves garlic minced
- 2 tablespoons Moroccan ras el hanout spice blend
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 2 cups chicken or vegetable stock
- 1 cup dried apricots
- 1/2 cup golden raisins
- 1/3 cup honey
- 1/2 cup blanched almonds
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Season the lamb generously with salt and pepper. Heat olive oil in your tagine or heavy-bottomed pot over medium-high heat.
- Brown the lamb in batches until golden on all sides (about 3-4 minutes per batch). Don't overcrowd the pot - this ensures proper browning.
- Remove the lamb and set aside. In the same pot, sauté the onions until softened (about 5 minutes).
- Add garlic and all the spices, cooking for another minute until fragrant.
- Return the lamb to the pot, add stock, and bring to a simmer. Cover and cook on low heat for 1.5 hours.
- Add apricots, raisins, and honey. Continue cooking for another 30 minutes until the lamb is tender.
- Toast the almonds in a dry pan until golden, then set aside for garnish.
- Adjust seasoning to taste, garnish with almonds and fresh cilantro before serving.
