Moroccan Lamb Tagine with Apricots
Moroccan Lamb Tagine with Apricots
Ingredients
For the Lamb and Marinade
- 2 pounds lamb shoulder, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Tagine
- 1 can canned diced tomatoes, 14 1/2 ounce, undrained
- 2 cups chicken broth
- 1/2 cup dried apricots, halved
- 2 tablespoons honey
- 1/2 lemon, juiced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
For Garnish
- 1/4 cup slivered almonds, toasted
- fresh cilantro, chopped, as needed
Instructions
- 1
In a large bowl, combine the lamb cubes with 1 tablespoon of olive oil, chopped yellow onion, minced garlic, grated fresh ginger, ground cumin, ground coriander, ground turmeric, ground cinnamon, paprika, cayenne pepper, kosher salt, and freshly ground black pepper. Mix thoroughly to ensure the lamb is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
- 2
Heat the remaining 1 tablespoon of olive oil in a large Dutch oven or a tagine pot over medium-high heat. Working in batches to avoid overcrowding, add the marinated lamb and brown on all sides. Remove the browned lamb from the pot and set aside.
⏱️ 10 min
- 3
If there are any remaining aromatics (onion, garlic) in the marinade bowl, add them to the pot and sauté for 2-3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pot.
⏱️ 3 min
- 4
Return the browned lamb to the pot. Pour in the canned diced tomatoes (undrained) and chicken broth. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Reduce the heat to low, cover the pot, and let the tagine simmer for 1 hour 15 minutes, or until the lamb is exceptionally tender. Stir occasionally to prevent sticking and ensure even cooking.
⏱️ 75 min
- 6
Stir in the halved dried apricots, honey, fresh lemon juice, chopped fresh cilantro, and chopped fresh parsley. Continue to simmer, uncovered, for another 15 minutes, allowing the sauce to thicken slightly and the flavors to fully meld.
⏱️ 15 min
- 7
Taste the tagine and adjust seasoning if necessary. Garnish generously with toasted slivered almonds and additional chopped fresh cilantro. Serve hot, traditionally with couscous or rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Moroccan Lamb Tagine with Apricots
Ingredients
For the Lamb and Marinade
- 2 pounds lamb shoulder, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Tagine
- 1 can canned diced tomatoes, 14 1/2 ounce, undrained
- 2 cups chicken broth
- 1/2 cup dried apricots, halved
- 2 tablespoons honey
- 1/2 lemon, juiced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
For Garnish
- 1/4 cup slivered almonds, toasted
- fresh cilantro, chopped, as needed
Instructions
- 1
In a large bowl, combine the lamb cubes with 1 tablespoon of olive oil, chopped yellow onion, minced garlic, grated fresh ginger, ground cumin, ground coriander, ground turmeric, ground cinnamon, paprika, cayenne pepper, kosher salt, and freshly ground black pepper. Mix thoroughly to ensure the lamb is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 2
Heat the remaining 1 tablespoon of olive oil in a large Dutch oven or a tagine pot over medium-high heat. Working in batches to avoid overcrowding, add the marinated lamb and brown on all sides. Remove the browned lamb from the pot and set aside.
⏱️ 10 min - 3
If there are any remaining aromatics (onion, garlic) in the marinade bowl, add them to the pot and sauté for 2-3 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pot.
⏱️ 3 min - 4
Return the browned lamb to the pot. Pour in the canned diced tomatoes (undrained) and chicken broth. Bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Reduce the heat to low, cover the pot, and let the tagine simmer for 1 hour 15 minutes, or until the lamb is exceptionally tender. Stir occasionally to prevent sticking and ensure even cooking.
⏱️ 75 min - 6
Stir in the halved dried apricots, honey, fresh lemon juice, chopped fresh cilantro, and chopped fresh parsley. Continue to simmer, uncovered, for another 15 minutes, allowing the sauce to thicken slightly and the flavors to fully meld.
⏱️ 15 min - 7
Taste the tagine and adjust seasoning if necessary. Garnish generously with toasted slivered almonds and additional chopped fresh cilantro. Serve hot, traditionally with couscous or rice.
⏱️ 2 min