Moroccan·non-vegetarian·medium

Lamb and Apricot Tagine with Saffron and Honey

Name: Lamb and Apricot Tagine with Saffron and Honey
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1kg lamb shoulder, cut into 5cm chunks; 200g dried apricots; 2 large onion, finely chopped; 4 garlic cloves, minced; 2 tbsp fresh ginger, grated; 1 tsp saffron threads; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground cinnamon; 3 tbsp honey; 60 ml olive oil; 500 ml chicken stock; handful fresh cilantro, chopped; 50g toasted almonds, slivered; to taste salt and black pepper

Imagine the warm, earthy aroma of cumin and coriander filling your kitchen as you slowly braise tender lamb with sweet apricots and a whisper of saffron. This tagine, a celebration of Morocco’s ancient crossroads of spice traders and desert caravans, invites you to gather around the table with loved ones. The meat becomes so soft it falls apart under your fork, while the dried fruit plumps into jewel-like bursts of sweetness, balanced by a delicate drizzle of honey and the subtle heat of ginger. Serve it with fluffy couscous to catch every drop of the fragrant, golden broth. This is comfort food that tells a story.

140 min(prep 20 + cook 120)

6 servings

520 kcal

Ingredients

lamb shoulder, cut into 5cm chunks1kg
dried apricots200g
large onion, finely chopped2
garlic cloves, minced4
fresh ginger, grated2 tbsp
saffron threads1 tsp
ground cumin2 tsp
ground coriander2 tsp
ground cinnamon1 tsp
honey3 tbsp
olive oil60 ml
chicken stock500 ml
fresh cilantro, choppedhandful
toasted almonds, slivered50g
salt and black pepperto taste

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a small bowl, soak the saffron threads in 2 tablespoons of warm water for 10 minutes. Pat the lamb dry with paper towels and season generously with salt and pepper.
2
Heat the olive oil in a heavy-bottomed tagine or large pot over medium-high heat. Brown the lamb in batches, about 4 minutes per side, and set aside. Do not crowd the pot.
3
Lower the heat to medium and add the onions. Cook, stirring occasionally, for 8 minutes until soft and golden. Add the garlic and ginger and cook for 1 minute more.
4
Stir in the cumin, coriander, and cinnamon. Cook for 30 seconds until fragrant. Return the lamb to the pot, then add the stock, saffron with its soaking water, and honey. Bring to a boil, reduce the heat to low, cover, and let simmer for 1 hour.
5
Add the dried apricots to the pot. Cover again and cook for another 30 minutes, until the lamb is meltingly tender and the sauce has thickened slightly.
6
Taste and adjust seasoning with salt and pepper. Garnish with fresh cilantro and slivered almonds. Serve immediately over steamed couscous, spooning the rich sauce over the top.

#moroccan #tagine #lamb #apricot #saffron

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