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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.
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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.