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.
Dish Image

Moroccan Lamb Tagine with Apricots and Almonds

Prep Time
25 minutes
Cook Time
2 hours 15 minutes
Total Time
2 hours 40 minutes
Servings: Course: breakfast

Ingredients

  • 1.5 kg lamb shoulder or leg, cut into large chunks

  • 2 tbsp olive oil

  • 2 medium onions, finely chopped

  • 4 garlic cloves, minced

  • 1 tsp ground cinnamon

  • 1 tsp ground ginger

  • 1 tsp ground turmeric

  • 1 tsp ground cumin

  • 1/2 tsp ground coriander

  • 1/2 tsp paprika

  • Salt and pepper to taste

  • 2 cups beef or lamb broth

  • 1/2 cup dried apricots, halved

  • 1 tbsp honey

  • 1/2 cup blanched almonds, toasted

  • 1/4 cup chopped fresh cilantro

  • 1/4 cup chopped fresh parsley

  • Optional: a pinch of saffron threads soaked in 2 tbsp warm water

  • Optional: zest of 1 preserved lemon

Method

  1. In a large tagine or heavy-bottomed pot, heat olive oil over medium heat. Add chopped onions and sauté for 5–7 minutes until translucent.

  2. Stir in the minced garlic and all the ground spices: cinnamon, ginger, turmeric, cumin, coriander, and paprika. Cook for 1–2 minutes until aromatic.

  3. Add the lamb pieces and coat them evenly with the spice-onion mixture. Let them brown on all sides for about 8–10 minutes.

  4. Pour in the broth and add salt and pepper. If using, add the saffron and preserved lemon zest at this stage. Bring to a gentle simmer.

  5. Cover and cook on low heat for about 1.5 to 2 hours, or until the lamb becomes tender and the sauce thickens. Stir occasionally and add a little water if the sauce reduces too much.

  6. Add the dried apricots and honey. Mix well and continue cooking uncovered for another 20–30 minutes, allowing the apricots to soften and infuse the dish with sweetness.

  7. In a separate pan, lightly toast the blanched almonds until golden.

  8. Once the lamb is fully cooked and the sauce has reached the desired consistency, stir in the fresh cilantro and parsley.

  9. Sprinkle the toasted almonds on top and serve hot with couscous, rice, or crusty Moroccan bread.

Nutrition

Calories
3400 kcal Protein
200 g Fat
210 g Carbs
160 g Fiber
18 g Sugar
65 g

Notes

For the most authentic result, cook this dish in a traditional clay tagine and serve it with Moroccan khobz bread. You can substitute the apricots with prunes or golden raisins for a different layer of sweetness. For an elegant twist, garnish with pomegranate seeds or chopped pistachios just before serving.

why this recipe

This dish captures the essence of Moroccan hospitality — warm, comforting, fragrant, and full of depth. It tells a story of trade routes and culinary fusion, where spices meet dried fruits and tender meats. Preparing a lamb tagine isn't just cooking; it's a ritual that brings people together, creating a meal meant to be savored slowly and remembered fondly.

FAQs

FAQ acf

Frequently Asked Questions

1
2
4
5
7
6

Share this recipe

Still hungry? Here’s more

Recipes