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Moroccan Lamb Tagine with Apricots and Almonds

Transport your taste buds to the exotic land of Morocco with this mouthwatering Moroccan Lamb Tagine with Apricots and Almonds! This classic Moroccan dish is a symphony of savory and sweet flavors, featuring tender chunks of lamb simmered in a fragrant blend of spices, dried apricots, and toasted almonds. Each bite of this aromatic tagine is a sensory delight, with the warm spices and tender lamb complemented perfectly by the juicy sweetness of the apricots and the crunchy texture of the almonds. Serve this Moroccan Lamb Tagine with Apricots and Almonds as the centerpiece of your next dinner party or special occasion, and prepare to wow your guests with its bold flavors and exotic appeal. With its rich and complex taste, this dish is sure to become a favorite in your culinary repertoire!

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 15 mins Cook Time: 120 mins Total Time: 2 hrs 15 mins
Servings 4
Calories 450
Best Season Suitable throughout the year
Ingredients
  • 1 lb boneless lamb shoulder, cut into chunks
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground paprika
  • Salt and pepper, to taste
  • 1 cup chicken or lamb broth
  • 1/2 cup dried apricots, halved
  • 1/4 cup slivered almonds, toasted
  • Fresh cilantro leaves, for garnish
Instructions

  1. In a large tagine or Dutch oven, heat the olive oil over medium heat. Add the lamb chunks and cook until browned on all sides, about 5-6 minutes. Remove the lamb from the tagine and set aside.

  2. In the same tagine, add the chopped onion and minced garlic, and cook until softened and translucent, about 3-4 minutes.

  3. Stir in the ground cumin, coriander, cinnamon, ginger, turmeric, and paprika, and cook for another 1-2 minutes to toast the spices and release their flavors.

  4. Return the browned lamb to the tagine, and season with salt and pepper to taste.

  5. Pour the chicken or lamb broth over the lamb, and add the halved dried apricots to the tagine.

  6. Cover the tagine and reduce the heat to low. Let the lamb simmer gently for about 1.5-2 hours, or until the lamb is tender and the flavors have melded together, stirring occasionally.

  7. Once the lamb is done, remove the tagine from the heat and garnish with toasted slivered almonds and fresh cilantro leaves before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Sodium 800mg34%
Total Carbohydrate 30g10%
Dietary Fiber 7g29%
Sugars 20g
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.