Savory Lamb Tagine Apricots (Printer-Friendly)
Fragrant North African stew featuring tender lamb, apricots, and warm spices slow-cooked to rich flavors.
# What You'll Need:
→ Meat
01 - 3.3 lbs boneless lamb shoulder, cut into 2-inch cubes
→ Fruits & Vegetables
02 - 2 medium onions, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, sliced
05 - 14 oz canned diced tomatoes
06 - 1 cup dried apricots, halved
07 - 1 lemon, zested and juiced
08 - 2 tbsp chopped fresh cilantro, plus extra for garnish
09 - 2 tbsp chopped fresh parsley
→ Spices & Seasonings
10 - 2 tsp ground cumin
11 - 2 tsp ground coriander
12 - 1 ½ tsp ground cinnamon
13 - 1 tsp ground ginger
14 - 1 tsp smoked paprika
15 - ½ tsp ground turmeric
16 - ½ tsp ground black pepper
17 - 1 tsp salt
18 - 1 pinch saffron threads (optional)
→ Pantry
19 - 3 tbsp olive oil
20 - 2 cups chicken or beef broth
21 - 2 tbsp honey
22 - ¼ cup slivered almonds, toasted (for garnish)
# How to Make It:
01 - Heat olive oil in a large Dutch oven or tagine over medium-high heat. Brown lamb cubes in batches until well-seared on all sides, then transfer to a plate.
02 - Reduce heat to medium; add onions and carrots to the pot and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
03 - Add cumin, coriander, cinnamon, ginger, smoked paprika, turmeric, black pepper, salt, and saffron if using. Stir continuously for 1 minute until fragrant.
04 - Return lamb to the pot. Add diced tomatoes, broth, lemon zest, and lemon juice; bring mixture to a simmer.
05 - Cover and reduce heat to low. Cook for 1½ hours, stirring occasionally to prevent sticking.
06 - Add the dried apricots and honey. Cover and continue simmering for an additional 30 minutes, until lamb is tender and sauce has thickened.
07 - Stir in chopped cilantro and parsley. Taste and adjust seasoning as needed.
08 - Sprinkle toasted slivered almonds and additional cilantro on top before serving.
# Expert Advice:
01 -
- That incredible moment when sweet apricots mingle with warm spices and fall-apart tender lamb—it feels fancy but your weeknight self can absolutely handle it
- The aroma that fills your entire home while it simmers is honestly worth the price of admission alone
- It's naturally gluten-free and tastes like you spent all day in the kitchen when really most of it just happens while you relax
02 -
- Don't skip the searing step even though it takes extra time—that browned crust on the lamb is where the real flavor lives. It's not extra work, it's essential work.
- The beauty of this dish is actually the long, slow cooking. There's no rushing it. Low and slow for those 2 hours is what turns tough cuts into silk.
- Taste as you go in those last 30 minutes. Every stovetop is different, and you might need a touch more salt or honey to balance things perfectly.
03 -
- If you end up with a sauce that's thinner than you'd like after cooking, don't panic. Just remove the lamb and veggies to a serving dish and simmer the sauce uncovered for another 10-15 minutes to reduce and thicken it up.
- The flavor difference between fresh toasted almonds and pre-toasted ones from a package is remarkable—if you have 5 minutes, toss them in a dry pan and watch them transform. It's worth it.
- A traditional tagine pot isn't necessary—a good Dutch oven works just as well and might even heat more evenly. What matters is the covered, slow cooking environment.