Savory Lamb Tagine Apricots (Print)

Tender lamb slow-cooked with apricots, warm spices, and fresh herbs for a richly layered stew.

# What You Need:

→ Meat

01 - 3.3 pounds boneless lamb shoulder, cut into 2-inch cubes

→ Fruits & Vegetables

02 - 2 medium onions, finely chopped
03 - 3 garlic cloves, minced
04 - 2 medium carrots, sliced
05 - 1 can (14 ounces) diced tomatoes
06 - 1 cup dried apricots, halved
07 - 1 lemon, zested and juiced
08 - 2 tablespoons chopped fresh cilantro, plus extra for garnish
09 - 2 tablespoons chopped fresh parsley

→ Spices & Seasonings

10 - 2 teaspoons ground cumin
11 - 2 teaspoons ground coriander
12 - 1 ½ teaspoons ground cinnamon
13 - 1 teaspoon ground ginger
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon ground turmeric
16 - ½ teaspoon ground black pepper
17 - 1 teaspoon salt
18 - 1 pinch saffron threads (optional)

→ Pantry

19 - 3 tablespoons olive oil
20 - 2 cups chicken or beef broth
21 - 2 tablespoons honey
22 - ¼ cup slivered almonds, toasted

# How to Make:

01 - Heat olive oil in a large Dutch oven or tagine over medium-high heat. Brown the lamb cubes in batches until well-seared on all sides. Remove and set aside.
02 - Reduce heat to medium, add onions and carrots to the pot, and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more.
03 - Incorporate cumin, coriander, cinnamon, ginger, smoked paprika, turmeric, black pepper, salt, and saffron if using. Stir continuously for 1 minute until fragrant.
04 - Return lamb to the pot. Add diced tomatoes, broth, lemon zest, and lemon juice. Bring the mixture to a simmer.
05 - Cover the pot, reduce heat to low, and cook gently for 1 hour and 30 minutes, stirring occasionally.
06 - Incorporate dried apricots and honey, then continue simmering, covered, for an additional 30 minutes until the lamb is tender and the sauce has thickened.
07 - Stir in chopped cilantro and parsley. Adjust seasoning to taste.
08 - Sprinkle toasted slivered almonds and extra cilantro on top before serving.

# Expert Advice:

01 -
  • That moment when sweet apricots meet warm spices and tender lamb—it's like a flavor secret whispered just to you
  • The house fills with an aroma that makes everyone ask what you're cooking, and you get to say 'I made this'
  • It's naturally gluten-free and looks restaurant-worthy, yet it's completely forgiving and even better the next day
02 -
  • Don't skip the browning step—that crust on the lamb is where most of the flavor comes from, and you can't rush it
  • The sauce should be glossy and coat the back of a spoon at the end. If it's too thin, let it simmer uncovered for another 10 minutes
  • This is one of those dishes that actually improves when made a day ahead. The flavors settle and deepen overnight, so plan ahead if you can
  • If you can't find dried apricots you love, quality matters here—taste them before you buy, or they might taste like sweet cardboard in your beautiful sauce
03 -
  • The deeper the sear on your lamb, the richer your final sauce. Don't be shy with heat during that browning step—it's the difference between good and unforgettable
  • Taste constantly during cooking. Adjust spices gradually because they intensify as the sauce reduces. You can always add more salt or spice, but you can't take it out
  • If your sauce seems thin at the end, mix a tablespoon of cornstarch with a tablespoon of water and stir it in during the last few minutes of cooking for a luxurious, silky texture
  • Make a double batch and freeze half. When you're exhausted and need comfort food, you've already done the hard work

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