Lamb Tagine with Apricots and Almonds
Fragrant Moroccan lamb stew with warm spices, sweet apricots, and toasted almonds — slow-cooked until meltingly tender.
Details
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp cumin
- 2 tsp cinnamon
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp saffron threads
- 1 can (400g) chopped tomatoes
- 1 cup chicken broth
- 1/2 cup dried apricots
- 2 tbsp honey
- 2 tbsp olive oil
- Salt and pepper
- Garnish:
- 1/4 cup toasted flaked almonds
- Fresh coriander and mint
- Couscous, for serving
Instructions
- 1
Season lamb with salt, pepper, and half the spices. Heat olive oil in a tagine or Dutch oven. Brown lamb in batches for 3-4 minutes per side. Remove and set aside.
- 2
Sauté onion until soft, about 5 minutes. Add garlic, ginger, and remaining spices. Cook for 1 minute until fragrant.
- 3
Add tomatoes, broth, saffron, and honey. Return lamb to the pot. Bring to a simmer.
- 4
Cover and cook on low heat for 1.5 hours. Add dried apricots and cook for a further 30 minutes until lamb is fall-apart tender.
- 5
Garnish with toasted almonds, fresh coriander, and mint. Serve over fluffy couscous.
About This Recipe
The very essence of Moroccan hospitality and culinary artistry is captured in a tagine, a dish synonymous with the country itself, named for the iconic conical earthenware pot in which it's traditionally prepared. This Lamb Tagine with Apricots and Almonds is a magnificent example, embodying the North African penchant for a harmonious blend of sweet and savory. What sets it apart is the symphony of warm, earthy spices – cumin, cinnamon, turmeric, and paprika – elevated by the subtle luxury of saffron. These spices gently perfume meltingly tender lamb shoulder, which is slowly braised until it yields with the slightest touch, creating a profoundly rich and aromatic sauce. The genius lies in the addition of sweet, plump apricots and a hint of honey, which caramelize subtly and balance the robust lamb. Key techniques involve initially browning the lamb to build foundational flavor, then allowing the slow, gentle simmer to transform humble ingredients into a complex, comforting stew. Lamb shoulder is preferred for its marbled fat and connective tissue, which break down beautifully over low heat. While variations abound—often featuring prunes, figs, or even preserved lemons for a tangy counterpoint—the apricot and almond combination remains a beloved classic. Serve this magnificent tagine atop fluffy couscous, allowing it to soak up every drop of the exquisite sauce, and finish with a generous scattering of freshly toasted flaked almonds, coriander, and mint for vibrant contrast.
Tips & Tricks
- • For optimal depth of flavor, ensure the lamb shoulder pieces are thoroughly browned on all sides before adding the aromatics and liquids; this Maillard reaction creates complex, savory notes that are essential to the tagine's rich character.
- • If lamb isn't preferred, boneless chicken thighs can be used for a quicker-cooking tagine, reducing the simmering time by about half, or substitute prunes or figs for apricots for a different sweet-tart profile.
- • This tagine tastes even better the next day as the flavors deepen and meld; cool completely, then store in an airtight container in the refrigerator for up to 3-4 days, reheating gently on the stovetop or in the oven.
- • Beyond couscous, serve this tagine with a side of steamed green beans or a simple fresh salad dressed with a lemon vinaigrette to cut through the richness, or offer warm pita bread for scooping up the luscious sauce.
Nutrition Facts
Per serving (approximate)