Name: Moroccan Lamb Tagine with Dried Apricots
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 lbs Lamb shoulder, cubed into 1.5-inch pieces; 3 tbsp Olive oil; 1 pc Large yellow onion, finely chopped; 3 pc Garlic cloves, minced; 1 tbsp Fresh ginger, grated; 2 tsp Ras el Hanout spice blend; 1 tsp Ground cinnamon; 2 cups Beef or lamb stock; 1 cup Dried apricots, halved; 2 tbsp Honey; 1 pinch Saffron strands; 0.25 cup Toasted slivered almonds; 0.25 cup Fresh cilantro, chopped

"Savor the perfect balance of savory and sweet in this traditional Moroccan lamb tagine. Tender chunks of lamb shoulder are slow-cooked with aromatic Ras el Hanout and plump dried apricots to create a melt-in-your-mouth delicacy that is perfect for special occasions or a cozy night in."

Ingredients

Qty	Item
2 lbs 900 g	Lamb shoulder, cubed into 1.5-inch pieces
3 tbsp 45 ml	Olive oil
1 pc 150 g	Large yellow onion, finely chopped
3 pc 9 g	Garlic cloves, minced
1 tbsp 6 g	Fresh ginger, grated
2 tsp 4 g	Ras el Hanout spice blend
1 tsp 2 g	Ground cinnamon
2 cups 480 ml	Beef or lamb stock
1 cup 130 g	Dried apricots, halved
2 tbsp 30 ml	Honey
1 pinch 1 pinch	Saffron strands
0.25 cup 30 g	Toasted slivered almonds
0.25 cup 10 g	Fresh cilantro, chopped

How to Make Moroccan Lamb Tagine with Dried Apricots

Heat 2 tablespoons of olive oil in a heavy-bottomed tagine or Dutch oven over medium-high heat. Brown the lamb cubes in batches until golden on all sides, then remove and set aside.

In the same pot, add the remaining oil and the onion. Sauté for 5-7 minutes until soft and slightly translucent.

Stir in the garlic, ginger, Ras el Hanout, and cinnamon. Cook for 1 minute until fragrant.

Return the lamb and any juices to the pot. Add the stock, honey, and saffron. Bring to a gentle boil.

Reduce heat to low, cover tightly, and simmer for about 90 minutes or until the lamb is very tender.

Stir in the dried apricots and continue to simmer, covered, for another 20-30 minutes until the sauce has thickened and the apricots are plump.

Season with salt and pepper to taste. Garnish with toasted almonds and fresh cilantro.

Serve hot over a bed of fluffy couscous.

·
For the best results, use lamb shoulder rather than leg; the higher fat content ensures the meat stays juicy during the long cooking process.
·
If you don't have a traditional clay tagine, a heavy cast-iron Dutch oven works perfectly to distribute heat evenly.
·
Toast the almonds in a dry pan for 2-3 minutes until golden to significantly enhance the nutty aroma of the dish.
·
If the sauce is too thin at the end, simmer uncovered for the last 10 minutes to reduce it to a syrupy consistency.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes, brown the meat and sauté the onions first, then transfer everything to a slow cooker and cook on low for 6-8 hours, adding the apricots in the last hour.

What can I substitute for Ras el Hanout?

You can use a mix of ground cumin, coriander, ginger, cardamom, and a pinch of cloves if you don't have the specific blend.

Can I use chicken instead of lamb?

Yes, chicken thighs work well. Reduce the initial simmering time to 30-40 minutes as chicken cooks much faster than lamb.

How long does this keep in the fridge?

The flavors actually improve the next day. It can be stored in an airtight container for up to 3 days or frozen for up to 3 months.

Video Tutorials

Moroccan Lamb Tagine Recipe | With Dried Fruits and Couscous| by Lounging with Lenny

MOROCCAN LAMB TAGINE RECPIE || Lamb Tagine with Prunes, Apricots, Figs & Almonds || Mrouzia Recipe

Moroccan Lamb Tagine Recipe - Tajine de Viande - طاجين - How to make Lamb Tagine - Halal Chef

Authentic Moroccan Lamb Tagine with Dried Prunes and Almonds | Moroccan Cuisine

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