Lamb Tagine Apricots (Printable Version)
Tender lamb simmered with apricots and warm spices for a rich, aromatic meal.
# What You Need:
→ Meat
01 - 3.3 lbs lamb shoulder, trimmed and cut into 1.5-inch cubes
02 - 2 tbsp olive oil
→ Vegetables & Aromatics
03 - 2 large onions, finely sliced
04 - 3 garlic cloves, minced
05 - 1 large carrot, sliced
→ Spices
06 - 2 tsp ground cumin
07 - 2 tsp ground coriander
08 - 1.5 tsp ground cinnamon
09 - 1 tsp ground ginger
10 - 1 tsp ground turmeric
11 - 0.5 tsp ground allspice
12 - 0.5 tsp freshly ground black pepper
13 - 1 tsp salt
→ Liquids & Sweeteners
14 - 1 2/3 cups chicken or lamb stock
15 - 14 oz canned chopped tomatoes
16 - 2 tbsp clear honey
→ Dried Fruits & Nuts
17 - 7 oz dried apricots
18 - 1.75 oz blanched almonds, toasted
→ Garnish
19 - 2 tbsp fresh coriander (cilantro), chopped
20 - Zest of 1 lemon
# How to Make It:
01 - Heat olive oil in a large, heavy-based casserole or tagine over medium-high heat. Brown lamb cubes in batches and transfer to a plate.
02 - Reduce heat to medium. Add onions and carrot to the pan, sauté for 5 minutes until softened, then add garlic and cook for an additional minute.
03 - Add all spices and salt to the pan. Stir continuously for 1 minute to release their aromas.
04 - Return browned lamb to the pan. Stir in chopped tomatoes, stock, and honey. Bring mixture to a simmer.
05 - Cover and cook gently on low heat for 1 hour, stirring occasionally.
06 - Stir in apricots, cover, and simmer for another 45 to 60 minutes until lamb is tender and sauce thickens.
07 - Uncover during the last 10 to 15 minutes if a thicker sauce is desired. Season to taste.
08 - Stir toasted almonds into the stew just before serving.
09 - Sprinkle chopped coriander and lemon zest over the dish. Serve hot with couscous or flatbread.
# Expert Tips:
01 -
- The lamb becomes so tender it falls apart with a spoon, and the apricots melt into pockets of sweetness that balance the earthy spices.
- Its a one pot wonder that fills your home with the kind of aroma that makes neighbors knock on your door.
- You can walk away while it simmers, letting the stove do the work while you read, tidy, or just rest.
- Leftovers taste even better the next day once the flavors have had time to deepen and marry.
02 -
- Don't rush the browning step, pale meat won't give you the deep, complex flavor this dish needs.
- Keep the heat low during the simmer, high heat will toughen the lamb instead of making it tender.
- Taste the sauce before serving, the balance of sweet, savory, and spice should feel harmonious, adjust with honey or salt as needed.
- If the apricots are very dry, soak them in warm water for 10 minutes before adding to prevent them from absorbing too much liquid from the sauce.
03 -
- Toast your whole spices and grind them fresh if you have the time, the difference in aroma is remarkable.
- Brown the lamb in small batches and resist the urge to stir too often, patience here pays off in deep color and flavor.
- Taste the sauce halfway through cooking and adjust the honey or salt early, it's easier to balance flavors before everything thickens.
- Serve with a bowl of Greek yogurt on the side for guests who want a cool, creamy contrast to the warm spices.