Moroccan Lamb Tagine with Apricots and Almonds

Moroccan Lamb Tagine: A Sweet and Savory North African Classic

Tagine is one of the most iconic dishes of Moroccan cuisine, slow-cooked in a clay pot of the same name. This version, featuring tender lamb, sweet apricots, and toasted almonds, brings a rich, aromatic blend of spices and textures. Traditionally served with couscous or bread, it's a dish that’s both celebratory and comforting.

Ingredients

For 6 servings:

• 1.5 kg lamb shoulder, cut into chunks
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• A pinch of saffron threads
• 2 tbsp olive oil
• 1/2 cup dried apricots
• 1/3 cup blanched almonds, toasted
• 2 tbsp honey
• 1.5 cups chicken broth
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Preparation

Browning the Lamb

1. In a tagine or heavy-bottomed pot, heat olive oil over medium heat. Brown the lamb pieces in batches. Remove and set aside.
2. In the same pot, sauté onions until soft. Add garlic, cinnamon, ginger, and saffron. Stir for 1–2 minutes until fragrant.

Simmering the Tagine

1. Return lamb to the pot. Add chicken broth and bring to a gentle simmer.
2. Cover and cook on low heat for 1.5 to 2 hours until lamb is tender.
3. In the last 30 minutes, stir in apricots, honey, and season with salt and pepper.
4. Add almonds just before serving for crunch.

Serving

Garnish with chopped cilantro and serve hot with couscous or crusty Moroccan bread. Pair with mint tea for a complete experience.

Tips and Variations

• Use a tagine: Traditional clay tagines impart an authentic flavor, but a Dutch oven works too.
• Fruit swap: Prunes or dates can substitute apricots for a different sweetness.
• Spice it up: Add a touch of cayenne for subtle heat.

FAQ

Can I make this dish in advance?

Yes, tagine tastes even better the next day. Store covered in the fridge and gently reheat.

What cut of lamb works best?

Lamb shoulder is ideal as it becomes tender with slow cooking and has good marbling.

Do I need a real tagine pot?

No, a heavy Dutch oven or casserole dish with a lid works perfectly well for stovetop or oven use.

Conclusion

This Moroccan lamb tagine delivers an unforgettable mix of sweet and savory, with deeply layered spices and melt-in-your-mouth meat. It’s a culinary journey worth savoring—and one that brings warmth and richness to any table.