Lamb Tagine with Apricots
This is the sweet, spiced kind of tagine Moroccan families make for guests: chunks of lamb shoulder braised slowly with onions, ginger, cinnamon and saffron, then finished with dried apricots and a spoonful of honey until the sauce turns glossy. You don't need a clay tagine. A heavy Dutch oven on a low flame does the same job, and the dish tastes even better the next day.
By Mei Lin Tan
Published
- Prep Time
- 20 mins
- Cook Time
- 2 hrs 20 mins
- Total Time
- 2 hrs 40 mins
- Servings
- 6 servings
How do you make Lamb Tagine with Apricots?
For lamb tagine with apricots, toss 1.2 kg cubed lamb shoulder with ginger, cinnamon, turmeric, cumin, coriander, pepper and salt, brown it, then soften 2 onions with garlic. Add 750 ml stock and a cinnamon stick, cover and simmer gently for 1 1/2 hours. Stir in dried apricots and honey and cook uncovered for 30 minutes, until the lamb is tender. Top with toasted almonds and sesame.
- Total time
- 2 hrs 40 mins
- Calories
- 590 per serving
- Protein
- 42 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Braising
Ingredients
Lamb
Fruit and topping
Equipment
Large Dutch oven or heavy casserole with a lid, or a stovetop-safe tagine · Large bowl · Small skillet · Wooden spoon
Quick Directions
Season the lamb
Toss the lamb with the ground spices and salt.
Brown the lamb
Brown the lamb in batches and set it aside.
Soften the onions
Turn the heat down to medium.
Braise
Add the stock and cinnamon stick, cover and simmer gently for 1 1/2 hours.
Add the apricots
Add the apricots and honey and simmer uncovered for 25-30 minutes until the lamb is fork-tender.
Toast the almonds and sesame
While the tagine finishes, toast the almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan, until golden.
Finish and serve
Remove the cinnamon stick, skim off any fat from the surface and taste for salt.
Step-by-Step Instructions
Follow these detailed steps to make the perfect lamb tagine with apricots.
Season the lamb
Put the lamb in a large bowl with the ginger, ground cinnamon, turmeric, cumin, coriander, pepper and salt and toss until every piece is coated. You can cook it straight away or cover and refrigerate it for up to 24 hours.
Brown the lamb
Heat the oil in the Dutch oven over medium-high heat. Brown the lamb in 2-3 batches, without crowding, for 5-6 minutes per batch, turning until the pieces are well coloured on a few sides. Move each batch to a plate.
Soften the onions
Turn the heat down to medium. Add the onions to the same pot with a splash of water and cook for 8 minutes, scraping up the browned bits, until soft and golden. Add the garlic and saffron and cook for 1 minute.
Braise
Return the lamb and any juices to the pot. Add the stock and cinnamon stick, bring to a simmer, then cover and turn the heat to low. Cook at a bare simmer for 1 1/2 hours, stirring now and then, until the lamb is nearly tender. You can also braise it covered in a 160°C (325°F) oven for the same time.
Add the apricots
Stir in the apricots, prunes (if using) and honey. Simmer uncovered for 25-30 minutes, until the fruit is plump and the sauce has reduced to a thick, glossy gravy. The lamb is ready when a cube breaks apart easily with a fork. If it still resists, cover and cook for another 15 minutes.
Toast the almonds and sesame
While the tagine finishes, toast the almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan, until golden. Add the sesame seeds for the last minute.
Finish and serve
Remove the cinnamon stick, skim off any fat from the surface and taste for salt. Scatter the almonds, sesame seeds and coriander over the top and serve with couscous or crusty bread.
Recipe Tips
- Use lamb shoulder. It has enough fat and connective tissue to turn soft and juicy during the long braise. Leg of lamb is leaner and can turn dry and stringy.
- Coarsely grating the onions instead of chopping them is the traditional way. They melt into the sauce and thicken it without any flour.
- Keep it at a bare simmer, with just a few bubbles breaking the surface. A hard boil toughens the meat.
- If your apricots are very dry and firm, soak them in hot water for 10 minutes before adding them.
Variations
- With prunes: swap the apricots for 200 g pitted prunes for the other classic sweet Moroccan tagine.
- Slow cooker: brown the lamb and onions as above, then cook everything except the fruit, honey and topping on LOW for 7-8 hours. Add the fruit and honey for the last hour with the lid off.
- Beef: use 1.2 kg beef chuck in place of the lamb and allow an extra 30 minutes of braising.
Nutrition (per serving)
| Calories | 590 |
|---|---|
| Protein | 42 g |
| Carbs | 35 g |
| Fat | 32 g |
| Saturated fat | 11 g |
| Fibre | 4.5 g |
| Sugar | 25 g |
| Sodium | 600 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cool, then refrigerate in an airtight container for up to 4 days. The flavour improves overnight. Keep the almond and sesame topping separate so it stays crunchy.
- Freezer
- Freeze without the topping for up to 3 months and thaw overnight in the fridge.
- Reheat
- Reheat gently in a covered pot over medium-low heat with a splash of water, stirring now and then, until bubbling and hot all the way through.
Lamb Tagine with Apricots FAQs
Do I need a tagine pot to make lamb tagine?
No. A heavy Dutch oven or casserole with a tight lid works just as well and is easier to use on a modern stove. If you do use a clay tagine, keep the heat low and put a heat diffuser under it, because clay can crack over direct high heat.
What is the best cut of lamb for tagine?
Boneless lamb shoulder is the best choice because its fat and connective tissue keep the meat moist during the long, slow braise. Lamb neck or bone-in shoulder chops also work. Leg of lamb is leaner and tends to dry out.
Can I use ras el hanout instead of the separate spices?
Yes. Replace the ginger, ground cinnamon, turmeric, cumin and coriander with 1 1/2-2 tbsp ras el hanout. Blends vary a lot, so smell yours first and start with the smaller amount if it is very floral or hot.
Is lamb tagine gluten-free?
Yes. The tagine itself has no flour or wheat, as long as your stock is gluten-free (or you use water). Couscous is made from wheat, so serve it with rice, quinoa or gluten-free bread instead.
Can I make lamb tagine ahead of time?
Yes, and it is better for it. Make it up to 2 days ahead, refrigerate, and lift off the solid fat before reheating gently. Toast the almonds and sesame just before serving.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
