Lamb Tagine with Apricots
Slow-cooked lamb with sweet apricots and warm spices.
About This Recipe
A fragrant Moroccan stew of tender lamb shoulder braised with dried apricots, almonds, and a blend of cinnamon, ginger, and saffron.
Ingredients
Serves 6
- 800 glamb shoulder, cubed
- 150 gdried apricots
- 1 tspground cinnamon
- 30 gflaked almonds
Instructions
- 1
Sear lamb
Brown lamb in batches in a tagine or heavy pot with olive oil.
- 2
Build stew
Add onion, garlic, cinnamon, ginger, saffron, and enough water to cover. Simmer 1.5 hours.
- 3
Add fruit
Stir in apricots and honey, cook 30 more minutes until lamb is tender.
- 4
Garnish
Toast almonds and scatter over the tagine. Serve with couscous.
Pro Tips
- →
Use a real tagine pot for the most authentic result.
Variations
- •
Swap apricots for prunes and walnuts.
Storage
Store in fridge up to 4 days. Flavour improves overnight.
History & Origin
Nutrition Facts
Per serving (400g / 14.1 oz) · 6 servings total
Time Summary
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