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Lamb Tagine with Apricots Recipe

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★★★★★

4.8 from 88 reviews

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.

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

  1. 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.
  2. 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.
  3. Add spices: Stir in the ginger paste, saffron threads, cinnamon sticks, and crushed coriander seeds, allowing their aromas to infuse the mixture.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://dinewithlily.com/lamb-tagine-with-apricots-recipe/