This Lamb and Apricot Tagine offers a delightful mix of tender, slow-cooked lamb with sweet dried apricots and crunchy almonds.
The combination of warm spices and fruit creates a balanced sweet and savory stew, perfect for an exotic dinner experience.
Slow braising ensures the lamb is juicy and tender, absorbing the rich flavors of Moroccan-inspired spices.
Why You’ll Love This Recipe
- Slow cooking breaks down lamb connective tissues for tender, flavorful meat.
- Dried apricots add natural sweetness, complementing the warm spices for balanced flavor.
- Toasted almonds contribute texture contrast and nutty flavor to the finished dish.
Lamb and Apricot Tagine with Almonds
A Moroccan-inspired slow braised lamb tagine with sweet dried apricots and crunchy toasted almonds, balancing savory spices and tender lamb.
- Prep time
- 25 minutes
- Cook time
- 120 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 lbs (900 g) lamb shoulder, cut into 2-inch cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 cup (240 ml) chicken or beef broth
- 1 (14 oz/400 g) can diced tomatoes
- 1 cup (150 g) dried apricots, halved
- 1/3 cup (50 g) blanched almonds
- 2 tbsp honey
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Prepare the lamb and sauté aromatics Pat lamb cubes dry and season with salt and pepper. Heat olive oil in a large heavy-bottomed pot or tagine over medium-high heat. Brown lamb in batches until all sides are golden, about 5 minutes per batch. Remove lamb and set aside. Lower heat to medium and add onion, sauté until soft and translucent, about 5 minutes. Add garlic and sauté for 1 minute.
- Add spices and liquids Stir in cumin, coriander, cinnamon, ginger, turmeric, and cayenne pepper (if using). Cook spices with onions and garlic for 1 minute until fragrant. Return browned lamb to the pot. Add broth and canned tomatoes with juices, stirring to combine.
- Simmer the tagine Bring mixture to a simmer, then reduce heat to low. Cover and cook slowly for 1.5 to 2 hours, stirring occasionally, until lamb is very tender.
- Add apricots and almonds During the last 20 minutes of cooking, stir in dried apricots, honey, and toasted almonds (to toast: dry toast almonds in a pan over medium heat until golden and fragrant, about 3 minutes). Season with additional salt and pepper to taste.
- Serve Garnish with chopped fresh cilantro or parsley. Serve hot over couscous, rice, or with warm flatbread.
Helpful Tips
- For best flavor, use bone-in lamb shoulder if possible; it adds richness to the stew.
- To toast almonds safely, heat them in a dry pan over medium heat, stirring frequently to prevent burning.
- Check the lamb’s internal temperature reaches at least 145°F (63°C) after cooking for safe consumption, ideally the slow cooking will exceed this ensuring tenderness and safety.
- If the stew is too thick, add additional broth or water to reach desired consistency.
Storage and Make-Ahead
Cool leftover tagine to room temperature within 2 hours of cooking.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat thoroughly to 165°F (74°C) before serving.
This recipe contains tree nuts (almonds).
Frequently Asked Questions
Can I make this lamb tagine in a slow cooker?
Yes, brown the lamb and sauté onions and spices first on the stovetop, then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or until lamb is tender.
What can I substitute for apricots if I don't have any?
You can substitute dried peaches or dates for a similar sweet flavor in the tagine.
Is this recipe spicy?
This recipe has mild warmth from spices and optional cayenne pepper. Adjust cayenne amount to control heat level to your preference.
Leave a Reply