Moroccan Lamb Tagine with Apricots and Almonds

Name: Moroccan Lamb Tagine with Apricots and Almonds
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 3.8 pinch 2 pounds lamb shoulder, cut into 2-inch pieces; 3.8 g 1 teaspoon ground cumin; 2.5 can 1 teaspoon ground ginger; 1.8 cm 1/2 teaspoon turmeric; 6.7 qt 1/4 teaspoon cinnamon; 7.1 half Salt and pepper to taste; 4.9 l 2 tablespoons olive oil; 5 oz 1 large onion, chopped; 6.8 oz 2 cloves garlic, minced; 6.7 ml 2 cups chicken broth; 8.3 quarter 2 tablespoons honey; 4.6 drop Pinch of saffron threads; 6.8 quarter 1 cup dried apricots, halved; 5.1 cup 1/4 cup chopped fresh cilantro; 5.2 kg 1/4 cup toasted almonds

Moroccan Lamb Tagine with Apricots and Almonds - RecipeFund

By Kathryn Reyes

November 14, 2025

4370 views

This Moroccan tagine is a flavorful and aromatic dish featuring tender lamb, sweet apricots, and crunchy almonds, all simmered in a rich and fragrant sauce. The combination of sweet and savory creates a truly unique and satisfying culinary experience. Serve it with couscous or crusty bread to soak up all the delicious sauce. The tagine is a slow-cooked stew from North Africa, traditionally cooked in a clay pot with a conical lid, also called a tagine. While a traditional tagine pot is ideal, a Dutch oven or heavy-bottomed pot can also be used for this recipe, ensuring even heat distribution and proper simmering. Adjust the spices according to your preference. Feel free to add other vegetables such as carrots or sweet potatoes for added flavor and texture.

Ingredients

2 pounds lamb shoulder, cut into 2-inch pieces - 3.8 pinch
1 teaspoon ground cumin - 3.8 g
1 teaspoon ground ginger - 2.5 can
1/2 teaspoon turmeric - 1.8 cm
1/4 teaspoon cinnamon - 6.7 qt
Salt and pepper to taste - 7.1 half
2 tablespoons olive oil - 4.9 l
1 large onion, chopped - 5.0 oz
2 cloves garlic, minced - 6.8 oz
2 cups chicken broth - 6.7 ml

Cooking Steps

Step 1

In a large bowl, combine the lamb pieces with cumin, ginger, turmeric, cinnamon, salt, and pepper. Mix well to ensure the lamb is evenly coated with the spices.

Step 2

Heat olive oil in a large Dutch oven or tagine pot over medium-high heat. Brown the lamb pieces in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.

Step 3

Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Return the browned lamb to the pot. Add the chicken broth, honey, and saffron threads. Bring to a simmer, then reduce the heat to low, cover, and cook for 2 hours, or until the lamb is very tender.

Step 5

Stir in the dried apricots and continue to simmer for another 15 minutes, allowing the apricots to plump up and infuse their sweetness into the tagine.

Step 6

Stir in the chopped fresh cilantro and toasted almonds. Adjust seasoning with salt and pepper to taste.

Step 7

Serve the lamb tagine hot, garnished with additional cilantro and almonds. Serve with couscous or crusty bread for soaking up the delicious sauce.

# Weekend # Game Day # No-Cook # No-Bake

Moroccan Lamb Tagine with Apricots and Almonds

By Kathryn Reyes

November 14, 2025

4370 views

Ingredients

2 pounds lamb shoulder, cut into 2-inch pieces - 3.8 pinch
1 teaspoon ground cumin - 3.8 g
1 teaspoon ground ginger - 2.5 can
1/2 teaspoon turmeric - 1.8 cm
1/4 teaspoon cinnamon - 6.7 qt
Salt and pepper to taste - 7.1 half
2 tablespoons olive oil - 4.9 l
1 large onion, chopped - 5.0 oz
2 cloves garlic, minced - 6.8 oz
2 cups chicken broth - 6.7 ml

Cooking Steps

Step 1

In a large bowl, combine the lamb pieces with cumin, ginger, turmeric, cinnamon, salt, and pepper. Mix well to ensure the lamb is evenly coated with the spices.

Step 2

Heat olive oil in a large Dutch oven or tagine pot over medium-high heat. Brown the lamb pieces in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.

Step 3

Add the chopped onion to the pot and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Return the browned lamb to the pot. Add the chicken broth, honey, and saffron threads. Bring to a simmer, then reduce the heat to low, cover, and cook for 2 hours, or until the lamb is very tender.

Step 5

Stir in the dried apricots and continue to simmer for another 15 minutes, allowing the apricots to plump up and infuse their sweetness into the tagine.

Step 6

Stir in the chopped fresh cilantro and toasted almonds. Adjust seasoning with salt and pepper to taste.

Step 7

Serve the lamb tagine hot, garnished with additional cilantro and almonds. Serve with couscous or crusty bread for soaking up the delicious sauce.

Reviews (22 Reviews)

Ashley Thompson5

This tagine is a masterpiece! The depth of flavor is incredible, and the lamb is melt-in-your-mouth tender. It's the perfect dish for a special occasion. I followed the recipe and had no problems at all. It's a keeper!

Michael Rodriguez3

It was good, but not amazing. The sauce was a little too sweet for my taste, even though I love apricots. Maybe next time I'll reduce the amount of sugar or honey. The lamb was tender, though, so that's a win.

Brandon Thompson3

It was good, but I think the recipe could benefit from a bit more detailed instructions. Especially for the spice quantities. I had to adjust the flavors to my taste. The end result was still tasty, though.

Amanda Thomas4

A wonderful and warming dish. The flavors are rich and complex. I added some chopped carrots and celery as suggested, and it gave a nice balance to the sweetness from the apricots. The almonds added great texture. Highly recommended!

Crystal Lewis4

Excellent! This tagine is really easy to make. The flavors are delicious, the lamb melts in your mouth, and the apricots and almonds are a great addition. I served it with some crusty bread to soak up the sauce. Very happy!