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Moroccan Lamb Tagine with Apricots and Almonds

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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.

Ingredients

Scale
  • 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

  1. Heat olive oil in a Dutch oven over medium-high heat.
  2. Sear lamb in batches until browned on all sides. Remove and set aside.
  3. In the same pot, sauté onions until soft and golden.
  4. Add garlic and ground spices. Stir for 1–2 minutes until fragrant.
  5. Return lamb to the pot and add broth, honey, and cinnamon stick. Stir well.
  6. Bring to a boil, then reduce heat to low. Cover and simmer 1.5–2 hours, until lamb is tender.
  7. Add apricots, raisins (if using), and almonds. Simmer uncovered 15–20 minutes until sauce thickens and fruit plumps.
  8. Remove cinnamon stick, adjust seasoning, and garnish with cilantro or parsley.
  9. 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

Find it online: https://yumfoodusa.com/moroccan-lamb-tagine-with-apricots-and-almonds/