Lamb Tagine with Apricots Recipe
Introduction
This Lamb Tagine with Apricots is a fragrant and hearty Moroccan dish that balances tender lamb with sweet dried fruits and warming spices. Perfect for a cozy dinner, it offers rich flavors that slowly develop during cooking.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp blanched almond slivers
- 2 red onions, diced
- 3 cloves garlic, minced
- 2 tbsp ginger paste (from about 1 ounce or 2-inch piece of fresh ginger)
- Pinch saffron threads
- 2 cinnamon sticks
- 2 tsp coriander seeds, crushed
- 2 lbs lamb shoulder or leg, cubed
- 8 dates, seeded
- 8 dried apricots
- 1 orange (peel or zest)
- 2 tbsp honey
- 1/2 tsp Ras el Hanout (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat the butter and olive oil in a tagine or heavy Dutch oven. Stir in the almond slivers and sauté until golden.
- Step 2: Add the diced onions and minced garlic. Cook over low heat until the onions are golden and soft.
- Step 3: Stir in the ginger paste, saffron threads, cinnamon sticks, and crushed coriander seeds.
- Step 4: Add the cubed lamb pieces and stir well to coat them evenly with the onion and spice mixture. Sauté for about 4 minutes.
- Step 5: Pour enough water to cover the meat and bring to a boil. Reduce the heat, cover, and simmer for 1 hour until the lamb is tender.
- Step 6: Add the seeded dates, dried apricots, and orange peel or zest. Stir gently, cover again, and simmer for 20 more minutes.
- Step 7: Stir in the honey and Ras el Hanout if using. Simmer uncovered for an additional 10 minutes. Season with salt and pepper to taste. If the sauce is too watery, simmer with the lid off for 5 minutes to thicken.
- Step 8: Garnish with chopped cilantro and serve alongside couscous and your choice of bread.
Tips & Variations
- For a quicker version, use a pressure cooker or Instant Pot on the Stew setting for 40 minutes.
- Substitute dried apricots with figs or raisins for a different fruity note.
- Toast the almonds separately for extra crunch and sprinkle on top just before serving.
- Use Ras el Hanout sparingly if you prefer a milder spice profile or omit it altogether.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave until warmed through. The flavors often improve after resting overnight.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without a tagine?
Yes, a heavy Dutch oven or slow cooker works well. Just follow the same steps and adjust the cooking time as needed.
How do I prevent the lamb from drying out?
Make sure there is enough liquid to cover the meat during cooking and keep the heat low to allow slow, even cooking. Covering the pot helps retain moisture.
PrintLamb Tagine with Apricots Recipe
A traditional Moroccan Lamb Tagine with Apricots, featuring tender lamb slow-cooked with aromatic spices, dried fruits, and a hint of honey to create a rich, syrupy sauce. This dish blends savory and sweet flavors and can be prepared using a tagine, Instant Pot, or slow cooker, making it versatile for any kitchen.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Simmering (Stovetop)
- Cuisine: Moroccan
Ingredients
Scale
For the Lamb Tagine
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp blanched almond slivers
- 2 red onions, diced
- 3 cloves garlic, minced
- 2 tbsp ginger paste (from 1 ounce or 2-inch piece of fresh ginger)
- Pinch of saffron threads
- 2 cinnamon sticks
- 2 tsp coriander seeds, crushed
- 2 lbs lamb shoulder or leg, cubed
- 8 dates, seeded
- 8 dried apricots
- 1 orange (for peel or zest)
- 2 tbsp honey
- 1/2 tsp Ras el Hanout (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat fats and toast almonds: In a tagine or heavy Dutch oven, heat butter and olive oil. Stir in blanched almond slivers and sauté until they turn golden brown, releasing their nutty flavor.
- Sauté aromatics: Add diced red onions and minced garlic. Cook over low heat, stirring occasionally, until the onions become golden and translucent, building the dish’s flavor base.
- Add spices: Stir in the ginger paste, saffron threads, cinnamon sticks, and crushed coriander seeds, allowing their aromas to infuse the mixture.
- Brown the lamb: Add the cubed lamb shoulder or leg pieces, stirring well to coat them evenly with the onion and spice mixture. Sauté the lamb for about 4 minutes to seal in the flavors.
- Simmer the lamb: Pour enough water to fully cover the meat. Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 1 hour or until the lamb is tender and juicy.
- Add dried fruits and orange: Stir in the seeded dates, dried apricots, and the orange peel or zest. Cover again and let the mixture simmer for an additional 20 minutes to soften the fruits and enhance sweetness.
- Finish the sauce: Stir in the honey and ras el hanout if using. Allow the tagine to simmer for another 10 minutes. Season with salt and black pepper. If the sauce is too watery, simmer uncovered for about 5 minutes to thicken, or add a little water if it becomes too thick.
- Garnish and serve: Sprinkle chopped fresh cilantro over the tagine. Serve the dish hot alongside fluffy couscous and your choice of bread to soak up the delicious sauce.
Notes
- Note 1: Using both olive oil and butter adds richness and depth to the flavor and helps with sautéing.
- Note 2: The orange adds a subtle citrus brightness; use just the peel or zest, avoiding the white pith for bitterness.
- Note 3: A tagine is traditional, but a heavy Dutch oven works well for slow simmering.
- Optional spices like Ras el Hanout add complexity but can be omitted for a simpler flavor.
- For alternative cooking methods, the recipe can be adapted for Instant Pot or slow cooker with adjusted cooking times.
Keywords: Lamb Tagine, Apricots, Moroccan Recipe, Slow Cooked Lamb, Spiced Lamb Stew, North African Cuisine
