Lamb Tagine with Apricots

About This Recipe

A fragrant Moroccan stew of tender lamb shoulder braised with dried apricots, almonds, and a blend of cinnamon, ginger, and saffron. This lamb tagine with apricots is evoking the slow tagines and preserved-lemon brightness of North African cooking. Served at the table it fills the room — steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 6

• 800 glamb shoulder, cubed
• 150 gdried apricots
• 1 tspground cinnamon
• 30 gflaked almonds

Instructions

1. 1

   Sear lamb

   Brown lamb in batches in a tagine or heavy pot with olive oil.

2. 2

   Build stew

   Add onion, garlic, cinnamon, ginger, saffron, and enough water to cover. Simmer 1.5 hours.

3. 3

   Add fruit

   Stir in apricots and honey, cook 30 more minutes until lamb is tender.

4. 4

   Garnish

   Toast almonds and scatter over the tagine. Serve with couscous.

Variations

• •

  Swap apricots for prunes and walnuts.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Store in fridge up to 4 days. Flavour improves overnight.

Frequently Asked Questions