The aroma of exotic spices wafting through your kitchen, tender chunks of lamb that melt in your mouth, and sweet apricots that perfectly balance the savory richness – this Moroccan Lamb and Apricot Tagine is a culinary journey to North Africa without leaving your home. Dating back centuries, tagines are slow-cooked Moroccan stews named after the distinctive cone-shaped earthenware pots they’re traditionally cooked in. While the cooking vessel is iconic, it’s the magical combination of tender meat, dried fruit, and aromatic spices that makes this dish truly unforgettable.
What makes this recipe particularly special is how it transforms relatively simple ingredients into something extraordinarily complex in flavor. The lamb shoulders much of the work, becoming incredibly tender during the slow cooking process while absorbing the symphony of spices. Meanwhile, the dried apricots plump up, releasing their natural sweetness to create a perfect counterpoint to the warmth of cinnamon, cumin, and ginger. Whether you’re hosting a dinner party or simply want to elevate your weeknight dinner routine, this tagine promises to impress even the most discerning palates.
This recipe has been a cherished part of my culinary repertoire ever since I first experienced authentic Moroccan cuisine during my travels through Marrakech. The local chef who taught me this version emphasized that patience is the secret ingredient – allowing the flavors to meld slowly transforms this dish from good to extraordinary. While traditionally cooked in a clay tagine pot, I’ve adapted this recipe to work beautifully in a Dutch oven or heavy-bottomed pot, making it accessible for any home kitchen.
Ingredients
- 2 pounds (900g) lamb shoulder, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 2-inch piece fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 1 cinnamon stick
- 2 bay leaves
- 1 cup dried apricots
- ½ cup golden raisins
- ¼ cup honey
- 1 can (14 oz) diced tomatoes
- 2 cups chicken or lamb stock
- Zest and juice of 1 lemon
- ½ cup toasted almonds, sliced
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Pat the lamb pieces dry with paper towels and season generously with salt and pepper. This crucial step ensures proper browning and flavor development.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the lamb pieces on all sides, about 3-4 minutes per batch. Transfer the browned meat to a plate.
- In the same pot, reduce heat to medium and add the sliced onions. Cook for 5-7 minutes until soft and translucent, scraping up any browned bits from the bottom of the pot.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in all the ground spices (cumin, coriander, cinnamon, turmeric, and cayenne pepper). Toast the spices for 30 seconds until aromatic, being careful not to burn them.
- Return the browned lamb to the pot, along with any accumulated juices. Add the saffron with its soaking water, cinnamon stick, and bay leaves.
- Pour in the diced tomatoes and stock, bringing the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
- Add the dried apricots, golden raisins, and honey. Continue to simmer covered for another 45-60 minutes, or until the lamb is fork-tender.
- Stir in the lemon zest and juice. Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and let stand for 10 minutes before serving. This resting period allows the flavors to settle and meld together.
- Serve hot, garnished with toasted almonds, fresh cilantro, and mint.
Traditional Moroccan dining calls for serving this tagine over fluffy couscous, which does a magnificent job of soaking up the richly flavored sauce. For an authentic experience, try preparing your couscous with a bit of olive oil, salt, and vegetable or chicken stock instead of plain water – this small change makes a remarkable difference in flavor. You might also consider serving warm, freshly baked flatbread alongside your tagine for scooping up every last bit of the delicious sauce.
What I particularly love about this recipe is its flexibility. While lamb shoulder is traditional and provides the best texture after slow cooking, you could substitute beef chuck with good results. Vegetarians might consider using chickpeas and additional vegetables like eggplant or butternut squash in place of the meat. The apricots can be swapped for dates, prunes, or even dried figs depending on what you have available. Each variation creates a slightly different but equally delightful flavor profile.
The beauty of Moroccan cuisine lies in its clever balancing of sweet and savory flavors. This tagine exemplifies that tradition perfectly with the natural sweetness of dried fruit complementing the rich, spiced lamb. If you find the finished dish too sweet for your preference, a splash of additional lemon juice can bring it back toward the savory side. Conversely, if you’d like more sweetness, a drizzle of extra honey just before serving works wonderfully.
One of the many advantages of this tagine is how well it keeps. Like many stews and braises, the flavors actually improve after a day in the refrigerator, making it an excellent make-ahead meal for entertaining. Simply reheat gently on the stovetop, adding a splash of stock if the sauce has thickened too much during storage. The tagine will keep well in the refrigerator for up to three days, or it can be frozen for up to three months – perfect for meal planning or having an impressive dinner ready to go with minimal effort.
The aromatic quality of this dish comes largely from its blend of spices. While the ingredient list might seem long, each spice plays an important role in creating the complex flavor profile that makes Moroccan cuisine so distinctive. Saffron is admittedly expensive, but even a small amount adds an unmistakable floral note and beautiful golden hue to the dish. If you’re looking to economize, you can omit it, though the flavor profile will be slightly different. The remaining spices are more affordable and can be found in most well-stocked supermarkets or specialty stores.
A final note on cooking vessels: while this recipe adapts beautifully to a Dutch oven or heavy pot, if you do happen to own an authentic tagine, I encourage you to use it. The conical shape creates a unique environment where steam condenses and drips back down onto the cooking food, continuously basting it. When using a traditional tagine, you’ll need to adjust cooking temperatures downward (they’re designed for lower heat) and possibly extend cooking times slightly. The result will be even more authentic and the presentation at the table – lifting the cone-shaped lid to reveal the aromatic stew beneath – creates a memorable dining experience your guests won’t soon forget.
