Lamb Tagine with Apricots Recipe

Introduction

Lamb Tagine with Apricots is a fragrant and hearty Moroccan dish that combines tender lamb, sweet dried fruits, and warming spices. This slow-cooked stew offers a delightful blend of savory and sweet flavors, perfect for a comforting family meal.

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 2 tbsp blanched almond slivers
• 2 red onions, diced
• 3 cloves garlic, minced
• 2 tbsp ginger paste (or 1 ounce fresh ginger, minced)
• Pinch saffron threads
• 2 cinnamon sticks
• 2 tsp coriander seeds, crushed
• 2 lbs lamb shoulder or leg, cut into cubes
• 8 dates, seeded
• 8 dried apricots
• 1 orange (for peel or zest)
• 2 tbsp honey
• 1/2 tsp Ras el Hanout (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat the butter and olive oil in a tagine or heavy Dutch oven. Add the almond slivers and sauté until golden. Stir in the diced onions and garlic and cook over low heat until golden and soft.
2. Step 2: Add the ginger paste, saffron threads, cinnamon sticks, and crushed coriander seeds. Stir well to combine the spices with the onion mixture.
3. Step 3: Add the cubed lamb, stirring to coat the meat with the spices and onion mixture. Sauté for about 4 minutes to brown lightly.
4. Step 4: Pour in enough water to cover the lamb. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the meat is tender.
5. Step 5: Add the dates, apricots, and orange peel or zest. Stir to combine, cover, and simmer for an additional 20 minutes.
6. Step 6: Stir in the honey and Ras el Hanout if using, and continue simmering for 10 more minutes. Season with salt and black pepper. If the sauce is too watery, uncover and simmer until it thickens to a syrupy consistency.
7. Step 7: Garnish with chopped cilantro and serve alongside couscous and your choice of bread.

Tips & Variations

• Use a heavy Dutch oven if you don’t have a traditional tagine for similar results.
• Ras el Hanout is optional but adds a rich, complex flavor—try including it if you can.
• For a quicker version, cook the lamb in an Instant Pot or slow cooker following adapted cooking times.
• Toast almonds separately and sprinkle on top for extra crunch and texture.

Storage

Store leftover tagine in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to maintain tenderness. You can also freeze the dish for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other dried fruits instead of apricots and dates?

Yes, dried figs, prunes, or raisins work well in this tagine, adding their own sweetness and texture.

Do I need a tagine to make this recipe?

No, a heavy Dutch oven or slow cooker can be used as an excellent alternative to a traditional tagine, producing similarly tender and flavorful results.

Lamb Tagine with Apricots Recipe

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4.9 from 63 reviews

This traditional Lamb Tagine with Apricots is a fragrant Moroccan stew featuring tender lamb shoulder simmered with aromatic spices, dried fruits, and a hint of honey. The blend of saffron, cinnamon, coriander, and ginger creates a rich and flavorful sauce that is both sweet and savory, perfectly complemented by toasted almonds and fresh cilantro. Served alongside couscous and bread, this dish offers a comforting and exotic meal that can be prepared using multiple cooking methods including stovetop, Instant Pot, or slow cooker.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Moroccan
• Diet: Halal

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 2 tbsp blanched almond slivers
• 2 red onions, diced
• 3 cloves garlic, minced
• 2 tbsp ginger paste (from 1 ounce, 2-inch piece of fresh ginger)
• pinch saffron threads
• 2 cinnamon sticks
• 2 tsp coriander seeds, crushed
• 2 lbs lamb shoulder or leg, cubed

Fruits & Flavorings

• 8 dates, seeded
• 8 dried apricots
• 1 orange (zest or peel only)
• 2 tbsp honey
• 1/2 tsp Ras el Hanout (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prepare and Sauté Aromatics: Heat the butter and olive oil in a tagine, heavy Dutch oven, Instant Pot on saute setting, or skillet for slow cooker prep. Stir in almond slivers and sauté until golden. Add diced onions and minced garlic, stirring and cooking over low heat until golden and soft.
2. Add Spices and Lamb: Stir in ginger paste, saffron threads, cinnamon sticks, and crushed coriander seeds. Add the cubed lamb and stir thoroughly to coat all pieces with the spiced onion mixture. Sauté the lamb for about 4 minutes to brown slightly.
3. Cook the Lamb: For stovetop or tagine: Add enough water to cover the meat, bring to boil, then reduce heat to simmer, cover, and cook for 1 hour or until lamb is tender. For Instant Pot: Pour 1 cup water over meat, close lid, select Stew setting and cook until done; release pressure quickly afterward. For slow cooker: Transfer the browned mixture into slow cooker, add water or broth halfway up meat, and cook on Low for 6–8 hours or High for 3½–4½ hours.
4. Add Dried Fruits and Orange Zest: Stir in dates, dried apricots, and orange peel or zest. Cover and continue simmering: 20 minutes on stovetop or tagine, 10 minutes sauté setting on Instant Pot, or added from start in slow cooker.
5. Finish and Thicken Sauce: Stir in honey and optional Ras el Hanout. Simmer for an additional 10 minutes on stovetop or tagine; for Instant Pot, use sauté setting 10 minutes after adding ingredients. If sauce is too watery, cook uncovered for 5 more minutes to thicken or sauté as needed. Adjust salt and pepper to taste.
6. Garnish and Serve: Top tagine with toasted almond slivers and chopped fresh cilantro. Serve hot alongside couscous and your choice of bread for a complete meal.

Notes

• Note 1: Using both olive oil and butter enriches flavor and helps brown almonds and lamb without burning.
• Note 2: Only the orange peel or zest is used, adding bright citrus aroma without extra juice.
• Note 3: A traditional tagine pot creates authentic flavor, but a heavy Dutch oven or slow cooker can be used effectively.
• Ras el Hanout is a North African spice blend that can be omitted if unavailable.
• Cooking times vary based on method: stovetop, Instant Pot, or slow cooker instructions provided.
• Serve with couscous and bread to soak up the rich, syrupy sauce.

Keywords: Lamb Tagine, Moroccan Lamb, Apricot Lamb Stew, Slow Cooked Lamb, Spiced Lamb Stew, North African Cuisine