Moroccan·non-vegetarian·medium

Moroccan Spiced Lamb Tagine with Apricots and Almonds

Name: Moroccan Spiced Lamb Tagine with Apricots and Almonds
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1kg lamb shoulder, cubed; 2 large onions, finely chopped; 4 garlic cloves, minced; 2 tsp ground cumin; 1.5 tsp ground ginger; 1 tsp ground cinnamon; 1 tsp turmeric; a pinch saffron threads, crushed and soaked in 2 tbsp warm water; 200g dried apricots, halved; 2 tbsp honey; 50g ground almonds; 60g whole almonds, toasted; a handful fresh cilantro, chopped; 3 tbsp olive oil; to taste salt and black pepper; 300g couscous, for serving

Imagine tender, slow-cooked lamb that practically melts on your tongue, bathed in a fragrant tapestry of spices—cumin, cinnamon, ginger, and saffron—all woven together with the sweet tang of dried apricots. This tagine, a true soul of Moroccan home cooking, is more than a stew; it's a journey to the bustling souks of Marrakech. You'll love how the savory meat and sweet fruit harmonize, punctuated by the crunch of toasted almonds and a sprinkle of fresh cilantro. Serve it over a bed of fluffy couscous, and watch as the golden, aromatic sauce soaks into every grain. It's a dish that whispers comfort and shouts celebration, perfect for a cozy dinner or a gathering that feels like a feast. Let the gentle simmering fill your kitchen with magic, and you'll understand why this tagine is a beloved heart of North African cuisine.

150 min(prep 30 + cook 120)

6 servings

580 kcal

Ingredients

lamb shoulder, cubed1kg
onions, finely chopped2 large
garlic cloves, minced4
ground cumin2 tsp
ground ginger1.5 tsp
ground cinnamon1 tsp
turmeric1 tsp
saffron threads, crushed and soaked in 2 tbsp warm watera pinch
dried apricots, halved200g
honey2 tbsp
ground almonds50g
whole almonds, toasted60g
fresh cilantro, choppeda handful
olive oil3 tbsp
salt and black pepperto taste
couscous, for serving300g

Nutrition

580 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a large bowl, combine the lamb cubes with 1 tsp each of cumin and ginger, plus a pinch of cinnamon, salt, and pepper. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
2
Heat olive oil in a heavy-bottomed tagine or Dutch oven over medium-high heat. Brown the lamb in batches, about 3 minutes per side, and set aside. Do not overcrowd.
3
Reduce heat to medium. Add the chopped onions and cook until softened, about 5 minutes. Stir in garlic, then the remaining cumin, ginger, cinnamon, turmeric, and saffron with its soaking water. Cook for another minute until fragrant.
4
Return the lamb to the pot. Pour in 600ml of water (or enough to almost cover the meat). Bring to a simmer, then cover and cook on the lowest heat for 1.5 hours, stirring occasionally, until the lamb is fork-tender.
5
Stir in the dried apricots, honey, and ground almonds. Continue to cook uncovered for 20-30 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning.
6
While the tagine finishes, prepare couscous according to package instructions and fluff with a fork. Garnish the tagine with toasted whole almonds and fresh cilantro. Serve hot over couscous.

#moroccan #lamb tagine #apricot #slow-cooked

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