Moroccan Lamb Tagine with Apricots and Almonds Recipe

Introduction

Moroccan Lamb Tagine with Apricots and Almonds is a fragrant and comforting stew that blends tender lamb with sweet dried fruits and warm spices. This dish is perfect for a cozy dinner and brings authentic North African flavors to your table.

Ingredients

• 2 lbs lamb shoulder or leg, cut into 1.5-inch cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups beef or chicken broth
• 1 cup dried apricots
• 1/4 cup raisins or dried cranberries (optional)
• 1/4 cup blanched almonds, lightly toasted
• 1 tablespoon honey
• 1 cinnamon stick
• 2 tablespoons chopped cilantro or parsley (for garnish)

Instructions

1. Step 1: Heat olive oil in a Dutch oven over medium-high heat.
2. Step 2: Sear lamb in batches until browned on all sides. Remove and set aside.
3. Step 3: In the same pot, sauté onions until soft and golden.
4. Step 4: Add garlic and ground spices. Stir for 1–2 minutes until fragrant.
5. Step 5: Return lamb to the pot and add broth, honey, and cinnamon stick. Stir well.
6. Step 6: Bring to a boil, then reduce heat to low. Cover and simmer 1.5–2 hours, until lamb is tender.
7. Step 7: Add apricots, raisins (if using), and almonds. Simmer uncovered 15–20 minutes until sauce thickens and fruit plumps.
8. Step 8: Remove cinnamon stick, adjust seasoning, and garnish with cilantro or parsley.
9. Step 9: Serve hot with couscous or rice.

Tips & Variations

• For extra depth, brown the almonds slightly before adding them for a nuttier flavor.
• Substitute dried cherries or figs for apricots to vary the sweetness and texture.
• Using a slow cooker instead of the stovetop can develop richer flavors over several hours.
• Adjust the spice levels by adding a pinch of cayenne pepper if you prefer some heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much. This tagine also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb?

Yes, cuts like lamb shanks or neck can also work well for slow-cooked tagines due to their tenderness when cooked long and slow.

What can I serve with Moroccan lamb tagine?

This dish pairs beautifully with couscous, rice, or even crusty bread to soak up the flavorful sauce.

Moroccan Lamb Tagine with Apricots and Almonds Recipe

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★★★★★

4.5 from 61 reviews

• Author: anna
• Total Time: 2 hours 35 minutes
• Yield: 6 servings 1x

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Description

A traditional Moroccan Lamb Tagine featuring tender lamb shoulder simmered with warm spices, sweet apricots, and toasted almonds, creating a rich and aromatic stew perfect for hearty meals.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 2 lbs lamb shoulder or leg, cut into 1.5-inch cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups beef or chicken broth
• 1 cup dried apricots
• 1/4 cup raisins or dried cranberries (optional)
• 1/4 cup blanched almonds, lightly toasted
• 1 tablespoon honey
• 1 cinnamon stick
• 2 tablespoons chopped cilantro or parsley (for garnish)

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Instructions

1. Heat oil and sear lamb: Heat olive oil in a Dutch oven over medium-high heat. Sear the lamb cubes in batches until browned on all sides, then remove and set aside.
2. Sauté onions: In the same pot, sauté the finely chopped onions until they become soft and golden in color.
3. Add garlic and spices: Add minced garlic along with ground cinnamon, ground ginger, turmeric, paprika, ground cloves, salt, and black pepper. Stir continuously for 1–2 minutes until fragrant.
4. Combine lamb and liquids: Return the seared lamb to the pot, then add beef or chicken broth, honey, and the cinnamon stick. Stir everything well to combine.
5. Simmer the tagine: Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 1.5 to 2 hours until the lamb is tender.
6. Add fruits and almonds: Add the dried apricots, raisins or dried cranberries if using, and the toasted blanched almonds. Simmer uncovered for another 15–20 minutes until the sauce thickens and the fruit plumps.
7. Finish and garnish: Remove the cinnamon stick, adjust seasoning to taste, and garnish with chopped cilantro or parsley.
8. Serve: Serve the lamb tagine hot alongside couscous or rice for a complete meal.

Notes

• To toast almonds, dry roast them in a pan over medium heat for 3–5 minutes until lightly golden.
• You can substitute lamb shoulder with lamb leg or beef stew meat if preferred.
• For a vegetarian version, substitute lamb with hearty vegetables like eggplant and chickpeas and use vegetable broth.
• Adjust sweetness by varying the amount of honey or dried fruits according to taste.
• Traditional tagines are cooked in clay pots, but a heavy Dutch oven works well as a substitute.

• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Moroccan

Keywords: Moroccan lamb tagine, lamb stew, apricot lamb, North African cuisine, slow simmer lamb, spiced lamb tagine