Hearty Moroccan Lamb Tagine with Apricots and Almonds

A rich Moroccan lamb tagine with apricots, almonds, and warm spices. Perfect for gatherings or cozy family meals.

Moroccan Lamb Tagine with Apricots and Almonds

A rich and fragrant Moroccan lamb tagine slow-cooked with apricots, almonds, and warm spices. Perfect for an authentic North African feast.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4
Course: Main Course
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 1 kg lamb shoulder
  • 1 kg lamb shoulder cut into chunks
  • 2 tbsp olive oil
  • 2 onions sliced
  • 3 garlic cloves minced
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp turmeric
  • ½ tsp ground black pepper
  • 150 g dried apricots
  • 2 tbsp honey
  • 600 ml chicken stock
  • 50 g blanched almonds
  • Salt to taste
  • Fresh coriander for garnish

Method
 

  1. Heat olive oil in a large pot and brown the lamb on all sides.
  2. Add the sliced onions and minced garlic; sauté until soft.
  3. Stir in cinnamon, ginger, turmeric, and black pepper.
  4. Add dried apricots, honey, and chicken stock. Bring to a boil.
  5. Reduce heat, cover, and simmer for 2 hours until lamb is tender.
  6. Add blanched almonds. Garnish with fresh coriander before serving.

Notes

Serve with couscous or Moroccan bread for an authentic experience.
A Moroccan lamb tagine served in a traditional earthenware dish with apricots, almonds, and fresh herbs.

Servings

6

total time

2 hours 55 minutes

difficulty

Medium
PRINT

Nutrition (per serving)

calories (kcal)

750

Protein (g)

45

Fat (g)

38

Preparation steps

  1. Preheat the oven to 160°C (320°F).
  2. Heat the olive oil in a large ovenproof casserole or tagine over medium-high heat.
  3. Brown the lamb cubes in batches until golden on all sides. Transfer to a plate.
  4. In the same pan, add chopped onions and cook for 5–7 minutes until softened.
  5. Stir in the minced garlic and cook for 1 minute.
  6. Sprinkle in all the ground spices (cinnamon, cumin, coriander, ginger, turmeric, cloves, cayenne) and season with salt and black pepper.
  7. Stir the spices into the onion mixture and cook for another minute until fragrant.
  8. Return the browned lamb to the pot and mix to coat with the spices.
  9. Pour in the beef or chicken stock and canned chopped tomatoes.
  10. Add the tomato paste and stir well to combine.
  11. Bring the mixture to a gentle simmer.
  12. Cover with a tight-fitting lid and transfer to the preheated oven.
  13. Cook for 1 hour 30 minutes.
  14. Remove the casserole from the oven, uncover, and stir in the dried apricots and honey.
  15. Return to the oven and cook uncovered for another 1 hour.
  16. Meanwhile, toast the blanched almonds in a dry skillet over medium heat until golden brown.
  17. When cooking time is complete, remove the tagine from the oven and stir in the freshly squeezed lemon juice.
  18. Taste and adjust seasoning as needed.
  19. Scatter toasted almonds and fresh coriander leaves over the top before serving.
  20. Serve hot with steamed couscous on the side.

Ingredients

-1.5 kg lamb shoulder, cut into large cubes
-2 tablespoons olive oil
-2 large onions, finely chopped
-4 cloves garlic, minced
-1 teaspoon ground cinnamon
-1 teaspoon ground cumin
-1 teaspoon ground coriander
-1 teaspoon ground ginger
-1/2 teaspoon ground turmeric
-1/4 teaspoon ground cloves
-1/4 teaspoon cayenne pepper
-Salt and freshly ground black pepper, to taste
-400 ml beef or chicken stock
-1 can (400 g) chopped tomatoes
-150 g dried apricots
-75 g whole blanched almonds, toasted
-2 tablespoons clear honey
-1 tablespoon tomato paste
-2 tablespoons freshly squeezed lemon juice
-Fresh coriander leaves, for garnish
-Steamed couscous, to serve

Tips

For an even richer flavor, prepare the tagine a day ahead and reheat gently before serving. You can substitute prunes for apricots if preferred.

Share this recipe

Still hungry? Here’s more

Recipes