Name: Moroccan Lamb Tagine with Apricots
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1.3 jar 2 lbs lamb shoulder, cut into 1-inch cubes; 1.4 can 1 tsp ground cumin; 4.8 jar 1 tsp ground ginger; 2.3 cup 1/2 tsp turmeric; 2.9 gal 1/2 tsp cinnamon; 9.3 oz Salt and pepper to taste; 9.3 g 2 tbsp olive oil; 5.5 g 1 large onion, sliced; 8.3 tbsp 1 cup chicken broth; 4 kg 2 tbsp honey; 9.6 as needed 1 cup dried apricots, halved; 10.3 mg 1/4 cup chopped fresh cilantro; 10.3 bottle 1/4 cup slivered almonds, toasted

Moroccan Lamb Tagine with Apricots

By Nicholas Rubio

November 11, 2025

4255 views

This Moroccan tagine is a flavorful and aromatic dish, perfect for a comforting meal. The combination of sweet apricots, savory lamb, and warm spices creates a delightful culinary experience. Serve it with couscous or crusty bread to soak up the delicious sauce. This recipe is adapted from traditional Moroccan cooking techniques.

Ingredients

2 lbs lamb shoulder, cut into 1-inch cubes - 1.3 jar
1 tsp ground cumin - 1.4 can
1 tsp ground ginger - 4.8 jar
1/2 tsp turmeric - 2.3 cup
1/2 tsp cinnamon - 2.9 gal
Salt and pepper to taste - 9.3 oz
2 tbsp olive oil - 9.3 g
1 large onion, sliced - 5.5 g
1 cup chicken broth - 8.3 tbsp
2 tbsp honey - 4.0 kg

Cooking Steps

Step 1

In a large bowl, combine the lamb cubes with cumin, ginger, turmeric, cinnamon, salt, and pepper. Toss to coat evenly.

Step 2

Heat olive oil in a large tagine or Dutch oven over medium-high heat. Brown the lamb cubes in batches, then set aside.

Step 3

Add the sliced onion to the tagine and cook until softened and translucent, about 5 minutes.

Step 4

Return the lamb to the tagine. Add the chicken broth, honey, and apricots. Bring to a simmer.

Step 5

Cover the tagine and reduce heat to low. Simmer for 1.5 to 2 hours, or until the lamb is tender.

Step 6

Stir in the chopped cilantro and almonds. Serve hot with couscous or crusty bread.

Step 7

Garnish with extra cilantro and almonds before serving.

Moroccan Lamb Tagine with Apricots

By Nicholas Rubio

November 11, 2025

4255 views

Ingredients

2 lbs lamb shoulder, cut into 1-inch cubes - 1.3 jar
1 tsp ground cumin - 1.4 can
1 tsp ground ginger - 4.8 jar
1/2 tsp turmeric - 2.3 cup
1/2 tsp cinnamon - 2.9 gal
Salt and pepper to taste - 9.3 oz
2 tbsp olive oil - 9.3 g
1 large onion, sliced - 5.5 g
1 cup chicken broth - 8.3 tbsp
2 tbsp honey - 4.0 kg

Cooking Steps

Step 1

In a large bowl, combine the lamb cubes with cumin, ginger, turmeric, cinnamon, salt, and pepper. Toss to coat evenly.

Step 2

Heat olive oil in a large tagine or Dutch oven over medium-high heat. Brown the lamb cubes in batches, then set aside.

Step 3

Add the sliced onion to the tagine and cook until softened and translucent, about 5 minutes.

Step 4

Return the lamb to the tagine. Add the chicken broth, honey, and apricots. Bring to a simmer.

Step 5

Cover the tagine and reduce heat to low. Simmer for 1.5 to 2 hours, or until the lamb is tender.

Step 6

Stir in the chopped cilantro and almonds. Serve hot with couscous or crusty bread.

Step 7

Garnish with extra cilantro and almonds before serving.

Reviews (21 Reviews)

Kevin Garcia3

The taste was good, but the lamb could have been more tender. I followed the cooking time specified. Maybe I should have cooked it for longer. The apricots were great.

Christopher Lee5

Incredible! The best tagine I've ever made. The recipe is straightforward, and the end result is restaurant-quality. Highly recommend this to anyone who loves Moroccan food.

Amanda Anderson2

I found the recipe a bit bland, even though I followed it precisely. The lamb was also quite tough. I was expecting more from this recipe. Perhaps I did something wrong.

Olivia Harris5

This is a fantastic recipe! The aroma while it's cooking is incredible, and the taste is even better. Highly recommended.

Sarah Johnson5

This recipe is a keeper! It's easy to follow, and the results are amazing. The combination of lamb and apricots is a winner. I served it with couscous, as suggested, and it was perfect.