Moroccan slow-braised lamb with dried apricots
Lamb Tagine
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Servings
6
6 servings
Difficulty
Medium
Cost
Premium
$$$
Lamb Tagine
Moroccan slow-braised lamb with dried apricots
★4.5(11)
Tender lamb stewed with sweet dried apricots, warm spices, and almonds in a fragrant Moroccan tagine. The sweet-savory combination is utterly irresistible over fluffy couscous.
20m
Prep Time
120m
Cook Time
140m
Total Time
6
Servings
Medium
Difficulty
Premium $$$
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.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
This version of Lamb Tagine has been refined through testing to ensure consistently excellent results. A well-executed main course should make the whole table pause for a moment. This one earns that reaction through layered seasoning, proper technique, and a finish that ties everything together into a cohesive, memorable plate.
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 a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Dried apricotsDried prunes or dates
Different sweetness profiles, all traditional
Lamb shoulderBeef chuck
Less traditional but equally tender when braised
White wineChicken broth with a squeeze of lemon
The broth adds body and the lemon provides the acidity that wine would contribute. Use dry vermouth if you keep it on hand — it lasts longer than open wine.
Tips & 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.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat gently on the stove, covered, adding a splash of water if needed.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
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.
- Can I double this recipe?
- Absolutely. Double all ingredients and use a larger pan or pot to ensure even cooking. Cooking time may increase by 10 to 15 minutes for a larger batch. Season to taste at the end since spice levels do not always scale linearly.
- What should I serve with this?
- This pairs well with steamed rice, crusty bread, or a simple green salad. For a heartier meal, roasted vegetables or buttered egg noodles make excellent accompaniments that complement without competing.
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.
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