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)

Daniel Anderson2

I found the recipe a bit bland. I had to add a lot more spices to get the flavor I was hoping for. The lamb was cooked well, but the sauce needed more depth. Maybe I'll try it again with different spice ratios.

Sean Taylor4

Great recipe. The combination of flavors is unique and very enjoyable. The almonds provide a nice crunch. The lamb was cooked perfectly. I highly recommend giving this one a try!

Emily Davis4

Great recipe overall! The instructions are easy to follow, and the dish is flavorful. I would recommend browning the lamb in batches to prevent overcrowding the pot. The apricots and almonds are a perfect pairing. Will make again!

Sarah Chen5

This is now a regular dish in my house! The combination of spices is incredible, and the apricots add a wonderful sweetness. I’ve made it in both a Dutch oven and a tagine pot, and both turned out great. Always a crowd-pleaser!

Fatima El-Amin5

This tagine is absolutely divine! The lamb was incredibly tender, and the sauce was rich and flavorful. The apricots and almonds provided a perfect balance of sweetness and crunch. I followed the recipe exactly and wouldn't change a thing. My family devoured it!