Moroccan Tagine with Lamb and Apricots

Moroccan Tagine with Lamb and Apricots is a dish that beautifully combines savory and sweet flavors. Slow-cooked to perfection, the lamb becomes tender while the dried apricots add a delightful natural sweetness. Fragrant spices like cinnamon, ginger, and cumin make this dish a Moroccan classic that is both comforting and elegant.

Ingredients

For the Tagine

• 1 kg (2.2 lbs) lamb shoulder or leg, cut into chunks
• 2 tablespoons olive oil
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• Salt and black pepper to taste

For the Sauce

• 2 cups chicken or beef stock
• 1 can (400 g) chopped tomatoes
• 1 cup dried apricots, halved
• 1/4 cup almonds, toasted
• 2 tablespoons honey
• Fresh cilantro or parsley for garnish

Instructions

Step 1 – Sear the Lamb

1. Heat olive oil in a heavy pot or tagine dish.
2. Add lamb chunks and sear on all sides until browned. Remove and set aside.

Step 2 – Build the Base

1. In the same pot, sauté onions and garlic until soft.
2. Stir in cinnamon, ginger, cumin, paprika, turmeric, salt, and pepper.
3. Return lamb to the pot and coat well with the spices.

Step 3 – Simmer the Tagine

1. Add chopped tomatoes and stock. Stir gently.
2. Cover and simmer on low heat for 1.5 to 2 hours until the lamb is tender.

Step 4 – Add Apricots and Finish

1. Add apricots and honey, simmer for another 20 minutes until the sauce thickens.
2. Garnish with toasted almonds and fresh herbs before serving.

Serving Suggestion

Serve this Moroccan tagine hot with couscous, fluffy rice, or flatbread. The sweetness of apricots balances the richness of lamb, making it a perfect centerpiece for gatherings.

Why This Dish Matters

Tagine is more than a recipe – it is a symbol of Moroccan hospitality. Cooking in a clay tagine pot enhances flavors, but even in a regular pot, this dish captures the essence of North African cuisine.

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