Moroccan
⭐ Highly Rated
25 minmedium
MoroccanDinner
Recipe Story
origins & traditionsThis authentic Moroccan lamb tagine is a celebration of the complex spice blends and sweet-savory combinations that define Moroccan cuisine. Slow-cooked to perfection, tender pieces of lamb are braised with aromatic spices including cumin, coriander, cinnamon, and ginger, creating layers of deep flavor. The addition of dried apricots provides a natural sweetness that balances the savory meat, while chickpeas add heartiness and texture. Fresh cilantro and a hint of honey round out the dish, while almonds provide a delightful crunch as garnish. Traditionally cooked in a conical clay tagine pot, this dish develops its characteristic tender texture and concentrated flavors through gentle, prolonged cooking. Served over fluffy couscous, this one-pot wonder is perfect for family dinners or special occasions, transporting you to the bustling souks and family tables of Morocco with every bite.
Instructions
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Pat the lamb pieces dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large tagine or Dutch oven over medium-high heat. Working in batches, brown the lamb pieces on all sides, about 8-10 minutes total. Remove and set aside.
In the same pot, add chopped onions and sauté until softened, about 5 minutes. Add minced garlic and ginger, cooking for another 2 minutes until fragrant.
Add cumin, coriander, cinnamon, paprika, and turmeric to the pot, stirring constantly for 1 minute to toast the spices.
Return the browned lamb to the pot. Add tomato paste and stir to coat the meat.
Pour in chicken or vegetable broth, add bay leaves, and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
Add dried apricots, chickpeas, and honey to the pot. Continue simmering covered for another 30 minutes until the lamb is fork-tender and the sauce has thickened.
While the tagine finishes cooking, prepare couscous according to package directions.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh cilantro and toasted almonds before serving.
Serve hot over a bed of fluffy couscous with the sauce spooned generously over the top.
Moroccan Lamb Tagine with Apricots and Almonds
4.5 (25)
A fragrant slow-cooked Moroccan stew featuring tender lamb, sweet apricots, warm spices, and a rich sauce. This traditional tagine brings the authentic flavors of North African cuisine to your dinner table.
medium
2h 25m
6 servings
Ingredients
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Main
- 1000 grams lamb, cut into 2-inch cubes
- 3 tablespoons olive-oil
Aromatics
- 2 pieces onions, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons ginger, fresh, grated
Spices
- 2 teaspoons cumin, ground
- 1 1/2 teaspoons coriander, ground
- 1 teaspoons cinnamon, ground
- 1 teaspoons paprika
- 1/2 teaspoons turmeric, ground
Base
- 2 tablespoons tomato-paste
Additions
- 12 pieces apricot, dried, halved
- 1 1/2 cups chickpeas, cooked or canned, drained
- 2 tablespoons honey
Herbs
- 2 pieces bay-leaves
Garnish
- 4 tablespoons cilantro, fresh, chopped
Serving
- 2 cups couscous, dried
Seasoning
- 2 teaspoons salt, to taste
- 1 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•For the most authentic flavor, use a traditional clay tagine pot if available, though a Dutch oven works excellently as a substitute.
•The key to this dish is patience – the low and slow cooking method ensures the lamb becomes melt-in-your-mouth tender.
•You can substitute lamb with beef chuck or chicken thighs if preferred.
•For a deeper flavor, marinate the lamb in the spice mixture overnight.
•Toast the almonds in a dry skillet until golden before garnishing for enhanced nuttiness.
•This dish actually tastes better the next day as the flavors continue to develop, making it perfect for meal prep.
•For a vegetarian version, replace the lamb with additional chickpeas, butternut squash, and cauliflower.
•Adjust the sweetness by adding more or less honey and apricots to suit your taste.
•Serve with warm flatbread or crusty bread to soak up the delicious sauce.
