Slow-braised lamb with dried apricots and almonds
Moroccan Lamb Tagine with Apricots
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Servings
6
6 servings
Difficulty
Medium
Cost
Moderate
$$
Moroccan Lamb Tagine with Apricots
Slow-braised lamb with dried apricots and almonds
★4.4(5)
Meltingly tender lamb shoulder braised with dried apricots, almonds, honey, and ras el hanout in a tagine. The sweet-savory Moroccan classic that defines comfort food.
20m
Prep Time
120m
Cook Time
140m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
A tagine is both the cone-shaped vessel and the slow braise it produces. This lamb version with apricots and almonds showcases Moroccan cuisine's mastery of sweet-savory harmony.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
Mediterranean cooking celebrates the connection between good food and good living. Moroccan Lamb Tagine with Apricots embodies that spirit with bright, fresh flavors and wholesome ingredients that nourish as much as they satisfy. This recipe proves that eating well does not require complicated techniques — just quality ingredients and a little care.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 2.5 lbs lamb shoulder, cubed
- 1 cup dried apricots
- 1/3 cup blanched almonds
- 2 tbsp ras el hanout
- 2 tbsp honey
- 1 large onion, grated
Instructions
- 1
Brown lamb cubes in batches in olive oil. Set aside.
- 2
Sauté grated onion with ras el hanout until softened and fragrant.
- 3
Return lamb to the pot, add 2 cups water, honey, and a pinch of saffron. Bring to a simmer.
- 4
Cover tightly and cook on low heat for 1.5 hours until lamb is very tender.
- 5
Add dried apricots and cook 20 more minutes. Toast almonds and scatter over the tagine before serving with couscous.
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
Lamb shoulderBeef chuck or chicken thighs
Beef takes similar time; chicken is faster at 45 minutes
Dried apricotsPrunes or dates
Both provide traditional Moroccan sweet-savory contrast
Tips & Storage
Pro Tips
Grating the onion rather than dicing it creates a sauce that melts into silky smoothness.
A clay tagine gives the best results, but a Dutch oven with tight-fitting lid works well.
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 stovetop, 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 (95mg) · 6 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates20g
Fat36g
Fiber380mg
Sugar4g
Sodium22g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is ras el hanout?
- A Moroccan spice blend meaning "head of the shop" — typically includes cinnamon, cumin, coriander, cloves, and more.
- Can I use a Dutch oven?
- Yes, a heavy Dutch oven works well. The clay tagine is traditional but not essential.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
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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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