How to Make Authentic Moroccan Lamb and Apricot Tagine

Simple Summary

This Moroccan Tagine with Lamb and Apricots is a fragrant, slow-cooked stew that combines tender lamb with sweet apricots and aromatic spices, creating a perfect balance of savory and sweet flavors.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 2 lbs boneless lamb shoulder, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp saffron threads
• 1 14.5 oz can diced tomatoes
• 2 cups chicken broth
• 1 cup dried apricots
• 1/4 cup honey
• 1/2 cup sliced almonds, toasted
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper to taste

Instructions

1. Season the lamb cubes generously with salt and pepper.

2. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches, about 3-4 minutes per side. Remove the lamb and set aside.

3. In the same pot, reduce heat to medium and add sliced onions. Cook for 5-7 minutes until softened and lightly golden.

4. Add minced garlic, cumin, coriander, cinnamon, and ginger. Stir and cook for 1 minute until fragrant.

5. Crumble saffron threads into the pot and add diced tomatoes, chicken broth, and browned lamb. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.

6. Add dried apricots and honey. Stir well and continue to simmer, uncovered, for another 30-45 minutes until the lamb is tender and the sauce has thickened.

7. Taste and adjust seasoning with salt and pepper as needed.

8. Serve hot, garnished with toasted almonds and chopped cilantro.

Chef's Notes

• For best results, use a traditional clay tagine if you have one. If not, a Dutch oven works perfectly.
• You can substitute lamb with beef chuck for a different flavor profile.
• To make this dish in advance, prepare up to step 6 and refrigerate. Reheat gently before serving and add the garnishes.
• Leftover tagine can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve with time.
• For a spicier version, add 1/2 teaspoon of cayenne pepper or a diced chili pepper with the other spices.

Nutritional Info

Per serving (approximate):

• Calories: 550
• Protein: 35g
• Fat: 30g (mostly healthy fats from olive oil and almonds)
• Carbohydrates: 40g
• Fiber: 5g
• Rich in vitamins A and C, iron, and zinc

Serving Suggestions

• Serve this tagine over a bed of fluffy couscous or with warm, crusty bread to soak up the flavorful sauce.
• Pair with a side of Moroccan carrot salad or roasted vegetables for a complete meal.
• For a traditional Moroccan experience, serve with mint tea as a refreshing beverage.
• This dish is perfect for dinner parties or special occasions, as it can be prepared in advance and impresses with its complex flavors.
• Garnish with additional fresh herbs like parsley or mint for a pop of color and freshness.