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Lamb tagine with apricots served with couscous
Aromatic Moroccan lamb tagine garnished with golden apricots and toasted almond flakes

Lamb tagine with apricots

Author: Flavelo
Recipes Main Courses
The genius of Moroccan cuisine is the bold pairing of sweet and savoury flavours. In this Tagine, the rich meatiness of the lamb is counterpointed by the sweetness of dried apricots and honey, and the warmth of cinnamon and ginger. The point of the cone-shaped clay pot (tagine) is that the steam condenses at the top and trickles back down into the food, keeping everything juicy with minimal liquid.
🕒 Prep Time 25 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 25 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Moroccan

Ingredients

Equipment Needed

  • Tagine pot or heavy-walled pot with lid
  • Frying pan for toasting almonds

Allergen Information

⚠️ Nuts (almonds)
⚠️ Celery (in stock)

Instructions

1 ✓

Season the meat with salt and pepper. Sear the lamb cubes in oil on all sides until they have a nice crust, then remove them.

Tip: Don't skip the searing, this gives depth of flavour, even if we braise it afterwards.
2 ✓

In the remaining oil, sweat the onion until translucent, then add the garlic and spices (cinnamon, cumin, ginger). Stir for 1 minute.

Tip: Essential oils are released by heat.
3 ✓

Return the meat, add the dried apricots, honey and stock. Bring to the boil.

Tip: The apricots soak up the juices during cooking and soften, whilst sweetening the sauce.
4 ✓

Cover and cook over a very low heat for 1.5-2 hours until the meat is tender and the sauce has thickened (syrupy consistency).

Tip: If it's too runny at the end, remove the lid and boil off the excess water.
5 ✓

Meanwhile, toast the almonds in a dry frying pan until golden brown.

Tip: They burn in seconds, don't leave them unattended!
6 ✓

Scatter with the almonds and fresh coriander to serve. Best eaten with couscous.

Tip: The contrast of the crunchy almonds with the soft meat is divine.

Recipe FAQ

It turned out too sweet.
You can counterbalance the sweetness with a little lemon juice or vinegar.
I don't have a tagine pot.
No problem, a good quality cast iron casserole dish with a lid is perfectly suitable.

Ingredients

  • 1 kg Lamb shoulder (cut into larger cubes)
  • 200 g Dried apricots
  • 1 unit Onion (chopped)
  • 3 cloves Garlic (crushed)
  • 1 tsp Ground cinnamon
  • 1 tsp Ground cumin
  • 1 tsp Ground ginger
  • 2 tbsp Honey
  • 5 dl Chicken stock
  • 3 tbsp Olive oil
  • 50 g Flaked almonds (toasted)
  • 1 bunch Fresh coriander
  • 1 tsp Salt
  • 1 tsp Pepper