Moroccan·non-vegetarian·medium

Lamb Tagine with Apricots and Almonds

Name: Lamb Tagine with Apricots and Almonds
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 800g lamb shoulder, cut into 3cm chunks; 2 onions, finely chopped; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 tsp ground cinnamon; 1 tsp ground cumin; 1 tsp ground coriander; 1/4 tsp saffron threads; 150g dried apricots; 50g blanched almonds; 400ml chicken or vegetable broth; 2 tbsp olive oil; 2 tbsp fresh cilantro, chopped; to taste salt and pepper

There's something magical about a Moroccan tagine—the way the conical lid traps steam, coaxing lamb into fork-tender perfection. This version, inspired by the bustling souks of Marrakech, balances sweet dried apricots with the warmth of ginger and cinnamon, while toasted almonds add a satisfying crunch. As it simmers, your kitchen will fill with an intoxicating aroma that promises a meal to remember. Serve it over fluffy couscous to soak up every drop of the luscious sauce. It's a dish that feels both exotic and comforting, perfect for a weekend gathering or a special night in.

140 min(prep 20 + cook 120)

4 servings

550 kcal

Ingredients

lamb shoulder, cut into 3cm chunks800g
onions, finely chopped2
garlic cloves, minced3
fresh ginger, grated1 tbsp
ground cinnamon1 tsp
ground cumin1 tsp
ground coriander1 tsp
saffron threads1/4 tsp
dried apricots150g
blanched almonds50g
chicken or vegetable broth400ml
olive oil2 tbsp
fresh cilantro, chopped2 tbsp
salt and pepperto taste

Directions

1
In a large tagine or Dutch oven, heat olive oil over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic, ginger, cinnamon, cumin, coriander, and saffron; cook for 1 minute until fragrant.
2
Add lamb chunks and cook until browned on all sides, about 5 minutes. Season with salt and pepper.
3
Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook for 1.5 hours, stirring occasionally, until lamb is tender.
4
Stir in dried apricots and cook for another 20 minutes, until apricots are plump and sauce has thickened.
5
While tagine cooks, toast almonds in a dry skillet over medium heat until golden, about 3 minutes. Set aside.
6
Taste and adjust seasoning. Sprinkle with toasted almonds and fresh cilantro. Serve hot with couscous.

#moroccan #lamb #tagine #stew #northafrican

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