This Lamb and Apricot Tagine is an aromatic Moroccan dish that transforms simple ingredients into a rich, exotic meal. The tender lamb, combined with the sweetness of apricots, is slow-cooked in a blend of spices to create a comforting and flavorful dish that transports you straight to North Africa. Perfect for any occasion, it’s a hearty and comforting meal with layers of complexity.
Why You’ll Love This Recipe
This Lamb and Apricot Tagine brings together the best of sweet and savory flavors, making it a truly special dish. The slow-cooked lamb becomes tender and juicy, while the dried apricots infuse the dish with a natural sweetness that balances beautifully with the warm spices. The inclusion of cumin, coriander, cinnamon, and ginger gives it that authentic Moroccan flair, while the dish as a whole remains incredibly easy to prepare. Serve it over couscous, rice, or with flatbread for a complete meal that’s guaranteed to impress.
Ingredients
1 lb lamb stew meat, cubed (well-marbled shoulder works best)
1 onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp cayenne pepper (adjust for heat preference)
1 cup dried apricots (plump and soft)
2 cups chicken broth
Salt and pepper, to taste
Fresh cilantro, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Brown the Lamb: In a large pot, heat medium-high heat and brown the lamb on all sides. Work in batches to avoid overcrowding. This should take around 8-10 minutes in total.
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Sauté Onion and Garlic: Add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes until softened and aromatic.
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Toast the Spices: Stir in the cumin, coriander, cinnamon, ginger, turmeric, cayenne, salt, and pepper. Let them cook for another minute until fragrant.
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Add Apricots and Broth: Add the dried apricots and chicken broth to the pot, bringing it all to a gentle simmer.
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Simmer: Reduce heat to low, cover the pot, and simmer for 1.5-2 hours, until the lamb becomes fork-tender and falls apart easily.
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Adjust Seasoning: Taste and adjust seasoning if needed.
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Garnish and Serve: Serve hot, garnished with fresh cilantro over couscous, rice, or flatbread.
Servings and Timing
Servings: 4-6
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Variations
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Almond Crunch: Add toasted almonds in the last 15 minutes for an added crunch.
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Vegetable-Packed: Include butternut squash or carrots for more texture and flavor.
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Citrus Bright: Finish with a squeeze of lemon juice and zest for a fresh citrus twist.
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Holiday Special: Garnish with pomegranate seeds for color and added sweetness.
Storage/Reheating
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Storage: Refrigerate leftovers for up to 5 days in an airtight container.
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Reheating: Reheat gently on the stovetop over low heat for the best texture. Avoid microwaving to prevent the lamb from becoming tough and the spices from losing their delicate balance.
FAQs
What is a tagine?
A tagine is a traditional North African stew or casserole, often made with meat and vegetables, and flavored with a variety of spices. It is typically cooked slowly to allow the flavors to meld together.
Can I make this recipe ahead of time?
Yes, this dish actually tastes even better the next day after the flavors have had time to develop. You can store it in the refrigerator and reheat it on the stovetop.
What can I serve with Lamb and Apricot Tagine?
This dish pairs wonderfully with couscous, rice pilaf, roasted vegetables, or flatbread to soak up the delicious sauce.
Can I use a different meat in this recipe?
Yes, you can substitute the lamb with beef or chicken if you prefer. Cooking times may vary depending on the meat used.
How do I know when the lamb is tender enough?
When the lamb is fork-tender and can be easily shredded or falls apart with a gentle poke, it’s ready.
Can I freeze this dish?
Yes, you can freeze the tagine after it has been cooked. Let it cool completely, then store it in an airtight container for up to 3 months. Reheat gently when ready to serve.
What can I use instead of apricots?
You can substitute dried apricots with dried prunes or dates for a different sweetness and texture.
Can I make this in a slow cooker?
Yes, you can adapt this recipe for the slow cooker. Brown the lamb and sauté the onions and garlic, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until the lamb is tender.
How spicy is this dish?
The cayenne pepper adds a mild heat, but you can adjust the amount to your personal spice tolerance. For a milder dish, you can reduce or omit the cayenne pepper.
What can I garnish this dish with?
Fresh cilantro is a great garnish, but you can also add a sprinkle of toasted almonds or a few pomegranate seeds for color and texture.
Conclusion
This Lamb and Apricot Tagine is a perfect representation of North African cuisine, offering a delicious balance of savory, sweet, and spicy flavors. It’s a comforting yet sophisticated dish that is ideal for special occasions or a family meal. With the fragrant spices and tender lamb, it’s sure to impress and become a favorite in your cooking rotation. Enjoy the warmth and depth of this Moroccan classic!
Lamb and Apricot Tagine
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
Description
This Lamb and Apricot Tagine is an aromatic Moroccan dish that transforms simple ingredients into a rich, exotic meal. The tender lamb, combined with the sweetness of apricots, is slow-cooked in a blend of spices to create a comforting and flavorful dish that transports you straight to North Africa. Perfect for any occasion, it’s a hearty and comforting meal with layers of complexity.
Ingredients
For the Tagine:
1 lb lamb stew meat, cubed (well-marbled shoulder works best)
1 onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp cayenne pepper (adjust for heat preference)
1 cup dried apricots (plump and soft)
2 cups chicken broth
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions
- 1. Brown the Lamb:
- In a large pot, heat medium-high heat and brown the lamb on all sides. Work in batches to avoid overcrowding. This should take around 8-10 minutes in total.
- 2. Sauté Onion and Garlic:
- Add the chopped onion and minced garlic to the pot. Sauté for about 5 minutes until softened and aromatic.
- 3. Toast the Spices:
- Stir in the cumin, coriander, cinnamon, ginger, turmeric, cayenne, salt, and pepper. Let them cook for another minute until fragrant.
- 4. Add Apricots and Broth:
- Add the dried apricots and chicken broth to the pot, bringing it all to a gentle simmer.
- 5. Simmer:
- Reduce heat to low, cover the pot, and simmer for 1.5-2 hours, until the lamb becomes fork-tender and falls apart easily.
- 6. Adjust Seasoning:
- Taste and adjust seasoning if needed.
- 7. Garnish and Serve:
- Serve hot, garnished with fresh cilantro over couscous, rice, or flatbread.
Notes
- Almond Crunch: Add toasted almonds in the last 15 minutes for an added crunch.
- Vegetable-Packed: Include butternut squash or carrots for more texture and flavor.
- Citrus Bright: Finish with a squeeze of lemon juice and zest for a fresh citrus twist.
- Holiday Special: Garnish with pomegranate seeds for color and added sweetness.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: beef
- Cuisine: American
