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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/lamb-tagine-with-apricots-recipe/