Moroccan·non-vegetarian·medium

Moroccan Lamb and Apricot Tagine with Toasted Almonds

Name: Moroccan Lamb and Apricot Tagine with Toasted Almonds
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1kg lamb shoulder, cut into 5cm cubes; 3 large onions, thinly sliced; 4 garlic cloves, minced; 2 tbsp fresh ginger, grated; 0.5 tsp saffron threads, crushed; 1 tsp ground cinnamon; 1.5 tsp ground cumin; 1 tsp ground turmeric; 200g dried apricots, halved; 2 tbsp honey; 500ml chicken or lamb stock; 80g slivered almonds; 30g fresh coriander, chopped; 3 tbsp olive oil; to taste salt and black pepper; 250ml water

Imagine the scent of slow-cooked lamb mingling with sweet apricots, warm cinnamon, and earthy cumin—this is the tagine that fills your kitchen with the soul of a Marrakech souk. Tender chunks of lamb shoulder melt into a velvety sauce infused with saffron, ginger, and a whisper of honey. The saffron threads bleed gold into the broth while the apricots plump and soften, releasing their natural sweetness to balance the savory, spiced meat. When you lift the lid, steam carries the fragrance of toasted almonds and fresh coriander, promising a dish that feels like a celebration. Serve it over fluffy couscous or with warm, crusty bread to soak up every last drop. This is not just dinner; it's a journey—a moment of warmth shared around a family table, where the flavors deepen and the day slows down.

150 min(prep 30 + cook 120)

6 servings

580 kcal

Ingredients

lamb shoulder, cut into 5cm cubes1kg
large onions, thinly sliced3
garlic cloves, minced4
fresh ginger, grated2 tbsp
saffron threads, crushed0.5 tsp
ground cinnamon1 tsp
ground cumin1.5 tsp
ground turmeric1 tsp
dried apricots, halved200g
honey2 tbsp
chicken or lamb stock500ml
slivered almonds80g
fresh coriander, chopped30g
olive oil3 tbsp
salt and black pepperto taste
water250ml

Nutrition

580 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a large bowl, combine the lamb with 1 tablespoon olive oil, the ginger, saffron, cinnamon, cumin, turmeric, and a generous pinch of salt and pepper. Toss well, cover, and let marinate at least 30 minutes or overnight in the fridge for deeper flavor.
2
Heat the remaining olive oil in a heavy-bottomed tagine or Dutch oven over medium heat. Brown the lamb in batches, searing each side for 3-4 minutes until deeply golden. Remove lamb and set aside.
3
In the same pot, sauté the sliced onions with a pinch of salt until soft and translucent, about 8 minutes. Add the garlic and cook 1 minute more. Return the lamb to the pot, pour in the stock and water, and bring to a gentle simmer.
4
Scatter the apricots over the top, drizzle with honey, and cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 1 hour 45 minutes, or until the lamb is tender and the sauce has thickened. Stir occasionally and add a splash of water if needed.
5
While the tagine cooks, toast the almonds in a dry pan over medium heat, tossing frequently, until fragrant and lightly golden—about 3 minutes. Set aside.
6
Once the tagine is done, adjust seasoning with salt and pepper. Garnish with the toasted almonds and fresh coriander. Serve hot over steamed couscous or with crusty bread.

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