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)

John Smith5

Absolutely delicious! The flavors are perfectly balanced. The lamb was incredibly tender. I've made this several times now, and it's always a hit. I've even added a pinch of saffron, which elevates the dish further. Highly recommend this recipe!

David Miller4

Excellent recipe. The flavors were complex and satisfying. I added carrots as suggested, and they worked really well. My only minor issue was that the lamb took a bit longer to cook than I anticipated, but the wait was worth it. Highly recommend!

Stephanie White5

Amazing recipe! So easy to follow and the result is fantastic. The lamb was so tender and the sauce was incredibly flavorful. The perfect balance of sweet and savory. I highly recommend this recipe to anyone who loves Moroccan food!

Christopher Wilson3

It was tasty, but I felt the spice level could be adjusted to personal preference. The lamb was a bit dry even though it cooked as described. I will try again but experiment with more sauce next time.

Nicole Martin5

This is the best tagine recipe I've tried! The lamb was cooked to perfection. The apricots and almonds are a perfect combination. I served it with couscous, just as recommended, and it was a delightful dinner. Definitely a 5-star recipe!