Moroccan slow-braised lamb with dried apricots
Lamb Tagine
Lamb Tagine
2h 20mMedium
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Servings
6
6 servings
Difficulty
Medium
Cost
Premium
$$$
Lamb Tagine
Moroccan slow-braised lamb with dried apricots
Tender lamb stewed with sweet dried apricots, warm spices, and almonds in a fragrant Moroccan tagine. The sweet-savory combination is utterly irresistible over fluffy couscous.
20m
Prep Time
120m
Cook Time
140m
Total Time
6
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
A tagine is both a cooking vessel and the dish it produces—slow-braised meat with fruits and spices that create a complex, aromatic sauce. This version pairs lamb with sweet apricots and crunchy almonds.
Ingredients
- 2.5 lbs lamb shoulder, cut into 2-inch chunks
- 1 cup dried apricots
- 1 onion, diced, and 3 cloves garlic
- 1 tsp each: cinnamon, ginger, cumin, turmeric
- 1/4 cup toasted almonds
- 2 tbsp honey
Instructions
- 1
Season lamb with salt, pepper, and spices. Brown in batches in olive oil in a Dutch oven or tagine.
- 2
Sauté onion and garlic until softened. Return lamb and add 1.5 cups water or broth.
- 3
Cover and simmer on low heat for 1.5 hours until lamb is very tender.
- 4
Add dried apricots and honey. Cook uncovered 20 more minutes until sauce is reduced and glossy.
- 5
Garnish with toasted almonds and fresh cilantro. Serve over couscous or with crusty bread.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Dried apricotsDried prunes or dates
Different sweetness profiles, all traditional
Lamb shoulderBeef chuck
Less traditional but equally tender when braised
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Don't skip browning the meat—it builds the flavor foundation of the whole dish.
A tagine pot is traditional but a Dutch oven works perfectly.
Storage
Refrigerate for up to 4 days. Flavors improve overnight.
Reheating
Reheat gently on the stove, covered, adding a splash of water if needed.
Nutrition Facts
Per serving (110mg) · 6 servings
Calories450
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein38g
Carbohydrates18g
Fat30g
Fiber420mg
Sugar4g
Sodium18g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I need a tagine pot?
- No, a heavy Dutch oven with a tight lid works just as well.
- Can I use prunes instead?
- Yes, prunes are another classic tagine fruit with a deeper, richer sweetness.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
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