This Moroccan Lamb Tagine with Apricots and Almonds is a slow-simmered, aromatic stew combining tender lamb, warm spices, sweet dried fruits, and crunchy almonds. With a perfect balance of savory and sweet flavors, this dish captures the essence of traditional North African cuisine and makes for an exquisite centerpiece for any meal.
Why You’ll Love This Recipe
This dish is rich in flavor and tradition. The lamb becomes meltingly tender after a long, slow simmer, while the blend of cinnamon, ginger, turmeric, and cloves creates a warm, complex aroma. The dried apricots and honey introduce subtle sweetness, complemented by the crunch of toasted almonds. It’s a one-pot meal that’s both elegant and comforting—perfect for special occasions or a cozy weekend dinner. Served over couscous or rice, this tagine transforms everyday ingredients into a memorable feast.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Lamb shoulder or leg, cut into 1.5-inch cubes
- Olive oil
- Onion, finely chopped
- Garlic, minced
- Ground cinnamon
- Ground ginger
- Turmeric
- Paprika
- Ground cloves
- Salt
- Black pepper
- Beef or chicken broth
- Dried apricots
- Raisins or dried cranberries (optional)
- Blanched almonds, lightly toasted
- Honey
- Cinnamon stick
- Fresh cilantro or parsley (for garnish)
Directions
- In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
- Sear the lamb in batches until browned on all sides. Remove and set aside.
- In the same pot, reduce heat to medium and sauté onions until soft and golden.
- Add garlic along with ground cinnamon, ginger, turmeric, paprika, cloves, salt, and pepper. Stir for 1–2 minutes until fragrant.
- Return the lamb to the pot. Add broth, honey, and the cinnamon stick. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is fork-tender.
- Add the dried apricots, optional raisins or cranberries, and toasted almonds. Simmer uncovered for 15–20 minutes until the sauce has thickened slightly and the fruit is soft and plump.
- Remove the cinnamon stick. Adjust seasoning to taste.
- Garnish with chopped cilantro or parsley before serving.
- Serve hot over couscous, rice, or flatbread.
Servings and timing
- Prep Time: 20 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 6 servings
- Calories per serving: 520 kcal
Variations
- Vegetable Addition: Add chunks of carrot or sweet potato during the final hour of simmering for added texture and sweetness.
- Nut Substitution: Swap almonds with pistachios or cashews for a different nutty profile.
- Spicier Version: Add a pinch of cayenne pepper or a chopped chili for a subtle heat.
- No Dried Fruit: Omit apricots and raisins for a purely savory version.
- Tagine Cooking: If you have a traditional tagine pot, cook the dish slowly over low heat for an even more authentic preparation.
Storage/Reheating
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop over low heat until warmed through. Add a splash of broth or water if the sauce has thickened too much.
- Freezing: This tagine freezes well. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
What cut of lamb is best for tagine?
Lamb shoulder or leg works best for tagine due to its marbling and tenderness when slow-cooked.
Can I use a slow cooker for this recipe?
Yes. Sear the lamb and sauté the aromatics on the stovetop first, then transfer everything to a slow cooker. Cook on low for 7–8 hours.
Is it necessary to toast the almonds?
Toasting the almonds enhances their flavor and adds crunch. It’s recommended but not essential.
What’s the role of dried fruit in this dish?
Dried apricots and raisins bring a gentle sweetness that balances the savory spices and enhances the overall complexity of the stew.
Can I substitute the apricots with other dried fruits?
Yes. Try dried figs, prunes, or dates as alternatives for a different sweetness and texture.
What sides go best with lamb tagine?
Couscous is the traditional pairing, but rice, quinoa, or crusty bread also complement the dish well.
Can I make this dish ahead of time?
Yes. In fact, the flavors develop even more after a day. It’s ideal for preparing in advance and reheating before serving.
What does the cinnamon stick add to the dish?
It imparts a warm, subtle depth that complements the ground spices and sweet elements.
How thick should the sauce be?
The sauce should reduce slightly and become rich enough to coat the meat and fruit without being watery.
Is this dish gluten-free?
Yes, as long as it is served with a gluten-free side like rice or certified gluten-free couscous.
Conclusion
Moroccan Lamb Tagine with Apricots and Almonds is a fragrant, slow-cooked dish that combines the warmth of spices with the natural sweetness of dried fruit for a deeply comforting and elegant meal. Perfect for family gatherings or special occasions, this one-pot stew brings the flavors of North Africa to your table with ease and authenticity. Serve it over couscous or rice, and enjoy a taste of Morocco in every bite.
PrintMoroccan Lamb Tagine with Apricots and Almonds
A fragrant Moroccan-inspired lamb tagine, slow-simmered with warm spices, apricots, almonds, and honey for a rich sweet-and-savory dish. Best served with couscous or rice for a hearty, comforting meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Braising
- Cuisine: Moroccan
- Diet: Halal
Ingredients
- 2 lbs lamb shoulder or leg, cut into 1.5-inch cubes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef or chicken broth
- 1 cup dried apricots
- 1/4 cup raisins or dried cranberries (optional)
- 1/4 cup blanched almonds, lightly toasted
- 1 tablespoon honey
- 1 cinnamon stick
- 2 tablespoons chopped cilantro or parsley (for garnish)
Instructions
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear lamb in batches until browned on all sides. Remove and set aside.
- In the same pot, sauté onions until soft and golden.
- Add garlic and ground spices. Stir for 1–2 minutes until fragrant.
- Return lamb to the pot and add broth, honey, and cinnamon stick. Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer 1.5–2 hours, until lamb is tender.
- Add apricots, raisins (if using), and almonds. Simmer uncovered 15–20 minutes until sauce thickens and fruit plumps.
- Remove cinnamon stick, adjust seasoning, and garnish with cilantro or parsley.
- Serve hot with couscous or rice.
Notes
- Use lamb shoulder for a more tender, flavorful stew.
- Substitute prunes or dates for apricots for variation.
- For a deeper flavor, marinate lamb with spices overnight before cooking.
- Pairs well with couscous, rice, or flatbread.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520 kcal
- Sugar: 18g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 125mg