Lamb tagine with apricots

Name: Lamb tagine with apricots
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Cuisine: Morocco
Ingredients: 1 kg Lamb shoulder, in large chunks; 2 Onions; 3 cloves garlic; 1 tbsp Fresh ginger, grated; 2 tsp Ras el hanout; 1 tsp Ground cinnamon; 1 tsp Ground cumin; 1 pinch saffron; 150 g Dried apricots; 2 tbsp Honey; 500 ml Water or lamb stock; 50 g Blanched almonds, toasted; 2 tbsp Fresh coriander, chopped; 3 tbsp Olive oil; Salt (to taste); Black pepper (to taste)

Moroccan slow-cooked lamb with warm spices, honey and dried apricots, finished with toasted almonds.

140 min20 prep · 120 cook
MediumDifficulty
860 kcalper serving

Ingredients

4 servings

Lamb shoulder, in large chunks1 kg
Onions2
garlic3 cloves
Fresh ginger, grated1 tbsp
Ras el hanout2 tsp
Ground cinnamon1 tsp
Ground cumin1 tsp
saffron1 pinch
Dried apricots150 g
Honey2 tbsp
Water or lamb stock500 ml
Blanched almonds, toasted50 g
Fresh coriander, chopped2 tbsp
Olive oil3 tbsp
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Rub the lamb with the spices, ginger, salt and pepper.
2
Brown the lamb in the oil in a tagine or heavy casserole, then set aside.
3
Soften the grated onions and garlic in the same pot.
4
Return the lamb, add the saffron and water, cover and simmer very gently.
5
Add the apricots and honey and cook until the lamb is meltingly tender and the sauce is thick.
6
Scatter with almonds and coriander and serve with couscous or bread.

Tips and questions

Do I need a tagine pot?: No, a heavy casserole with a tight lid works just as well, on the hob or in the oven at 160 °C.
Can I make it ahead?: Yes, it improves overnight and keeps 3 days in the fridge or 3 months frozen. Add the almonds and coriander when serving.
What do you serve with tagine?: Couscous is classic, or flatbread to soak up the sauce.

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Lamb tagine with apricots

Ingredients

Steps

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