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Flavorful Lamb Tagine with Apricots

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A tender and aromatic Moroccan lamb tagine slow-cooked with sweet apricots and warm spices, perfect for cozy family meals or entertaining guests.

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into 2-inch cubes
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric powder
  • Salt and freshly ground black pepper to taste
  • 1 cup low-sodium chicken broth or water
  • 1 cup dried apricots, chopped
  • 2 tablespoons honey (or maple syrup for a vegan twist)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup toasted slivered almonds (optional)
  • Zest of 1 lemon

Instructions

  1. Pat the lamb cubes dry with paper towels and season generously with salt and pepper. Chop the onion finely and mince the garlic cloves.
  2. Heat olive oil over medium-high in a Dutch oven or tagine. Brown the lamb cubes on all sides in batches, about 4 minutes per batch. Set browned lamb aside.
  3. In the same pot, reduce heat to medium. Add chopped onions and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
  4. Sprinkle in cumin, cinnamon, ginger, paprika, turmeric, salt, and pepper. Stir constantly for 1-2 minutes to toast the spices and release their oils.
  5. Return the browned lamb to the pot. Pour in chicken broth or water, scraping the bottom to loosen browned bits. Bring to a gentle simmer.
  6. Reduce heat to low, cover tightly, and simmer gently for 1.5 to 2 hours, stirring occasionally and adding broth if needed, until lamb is fork-tender and sauce is thick.
  7. Stir in chopped dried apricots and honey 15 minutes before the end of cooking. Cover and cook to meld flavors.
  8. Remove from heat. Stir in lemon zest, chopped cilantro, and parsley. Sprinkle toasted slivered almonds on top if desired. Serve warm.

Notes

Use natural dried apricots without added sugar for balanced flavor. For gluten-free, ensure broth is gluten-free. Browning the lamb is essential for deep flavor. Add apricots near the end to keep texture intact. If sauce is too thin, remove lid for last 10 minutes to reduce. Slow and low cooking yields tender meat.

Nutrition

Keywords: lamb tagine, Moroccan recipe, apricots, slow cooked lamb, easy tagine, Moroccan stew, lamb shoulder, apricot tagine

Find it online: https://evabake.com/flavorful-lamb-tagine-with-apricots-easy-authentic-moroccan-recipe/