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Flavorful Moroccan Lamb Tagine with Apricots

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A warm and comforting Moroccan lamb tagine slow-cooked with a blend of spices and sweet dried apricots, perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 2 lbs lamb shoulder, trimmed and cut into chunks
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp ground ginger
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 large onion, finely chopped
  • 1 cup chicken or vegetable broth (low sodium preferred)
  • 1 cup dried apricots, halved
  • 1 tbsp honey (optional)
  • 1 tbsp tomato paste
  • 1 lemon, zested and juiced
  • Fresh cilantro and parsley, chopped (for garnish)
  • 1/4 cup slivered almonds, toasted (optional)

Instructions

  1. In a large bowl, combine lamb chunks with cumin, coriander, cinnamon, smoked paprika, ground ginger, salt, and pepper. Drizzle with olive oil and toss with minced garlic and chopped onion. Let sit for at least 10 minutes at room temperature or refrigerate up to 2 hours.
  2. Heat a heavy-bottomed pot over medium-high heat. Add olive oil if needed. Brown lamb pieces on all sides in batches until caramelized. Remove lamb and set aside.
  3. In the same pot, add more oil if dry. Sauté remaining onions until soft and translucent, about 5 minutes. Add garlic and cook until fragrant.
  4. Stir in tomato paste and cook for 1 minute. Pour in broth, honey, lemon zest, and juice. Scrape bottom of pot to loosen browned bits.
  5. Return lamb to pot and add dried apricots. Bring to a gentle simmer, then reduce heat to low. Cover and cook slowly for about 2 hours, stirring occasionally, until lamb is tender and sauce thickens.
  6. Taste and adjust seasoning. If sauce is too thin, simmer uncovered for a few minutes to thicken. Toast slivered almonds in a dry pan until golden and sprinkle on top. Garnish with fresh cilantro and parsley before serving.

Notes

If lamb starts to stick or sauce dries out, add a splash more broth or water. Browning the meat well is crucial for depth of flavor. Use fresh spices for best results. For a dairy-free version, this recipe is naturally suitable. Slow cooking tenderizes the lamb perfectly and lets spices bloom.

Nutrition

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

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