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Moroccan Lamb Tagine with Apricots

A delightful marriage of tender lamb, fragrant spices, and sweet apricots that creates a wonderfully complex flavor profile.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Moroccan
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 lbs lamb shoulder, cut into chunks
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken or beef broth (ensure halal)
  • 1 can (14 oz) diced tomatoes
  • 1 cup dried apricots, halved
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • Salt and pepper to taste
  • Olive oil for searing
  • Fresh cilantro or parsley for garnish

Method
 

Cooking Steps
  1. In a large pot or tagine, heat a couple tablespoons of olive oil over medium heat. Once hot, add the lamb chunks and sear until browned on all sides. This should take about 8-10 minutes. Remove the meat and set aside.
  2. In the same pot, add chopped onion and cook until translucent, around 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Sprinkle in your cumin, coriander, cinnamon, and ginger. Stir well to toast the spices slightly, about 2 minutes.
  4. Pour in the diced tomatoes and broth, and stir to combine. Return the seared lamb to the pot along with the halved apricots. Season with salt and pepper to taste.
  5. Cover the pot and let it simmer on low heat for about 1.5 to 2 hours. The longer, the better for developing those flavors! The lamb should be incredibly tender by the end.
  6. Once done, garnish with fresh cilantro or parsley. Serve hot, ideally with couscous or crusty bread to soak up all that delightful sauce.

Notes

If lamb isn’t your thing, substitute with chicken – just adjust the cooking time. Homemade broth adds extra flavor, but store-bought halal chicken or beef broth works too. Dried apricots can be swapped with dried figs or dates. Adding honey enhances the sweetness of the dried fruits, creating a lovely depth of flavor. Keep an eye on the lamb to avoid overcooking, aiming for tender and juicy results. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.