Moroccan·non-vegetarian·medium

Lamb and Apricot Tagine with Saffron and Almonds

Name: Lamb and Apricot Tagine with Saffron and Almonds
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1kg lamb shoulder, cut into chunks; 2 large onions, finely chopped; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 tsp ground turmeric; 1 tsp ground cinnamon; 1/2 tsp saffron threads; 150g dried apricots, halved; 60g toasted almonds; 3 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 500ml chicken stock; 3 tbsp fresh cilantro, chopped

Imagine the scent of saffron and cinnamon drifting through your kitchen, wrapping you in a warm Moroccan embrace. This tagine is a slow-cooked symphony: tender lamb falling apart at the touch of a fork, sweet apricots that melt into the savory sauce, and a final shower of toasted almonds for crunch. You’ll build layers of flavor starting with golden onions and garlic, then add ginger, turmeric, and a pinch of saffron threads. The magic happens in the clay pot, but a heavy Dutch oven works beautifully too. Serve it over fluffy couscous, and you’ll understand why this dish is a cornerstone of Moroccan hospitality. Each spoonful is a story of spice routes and sun-drenched orchards.

145 min(prep 25 + cook 120)

6 servings

520 kcal

Ingredients

lamb shoulder, cut into chunks1kg
large onions, finely chopped2
garlic cloves, minced4
fresh ginger, grated1 tbsp
ground turmeric1 tsp
ground cinnamon1 tsp
saffron threads1/2 tsp
dried apricots, halved150g
toasted almonds60g
olive oil3 tbsp
salt1 tsp
black pepper1/2 tsp
chicken stock500ml
fresh cilantro, chopped3 tbsp

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Heat olive oil in a heavy tagine or Dutch oven over medium heat. Brown the lamb chunks on all sides, about 5 minutes, then remove and set aside.
2
In the same pot, sauté onions and garlic until soft and golden, about 8 minutes. Stir in ginger, turmeric, cinnamon, and crumbled saffron. Cook for 1 minute until fragrant.
3
Return the lamb to the pot. Add salt, pepper, and chicken stock. Bring to a simmer, then cover and reduce heat to low. Cook for 1 hour 30 minutes, stirring occasionally.
4
Add the dried apricots to the pot and continue cooking, covered, for another 30 minutes, until the lamb is fork-tender and the sauce has thickened slightly.
5
Taste and adjust seasoning. Garnish with toasted almonds and fresh cilantro. Serve hot over steamed couscous or with crusty bread.
6
For extra richness, you can sprinkle a little cinnamon sugar on top just before serving—a classic Moroccan touch.

#moroccan #tagine #lamb #apricot #saffron

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