Moroccan Tagine with Lamb and Apricots

Name: Moroccan Tagine with Lamb and Apricots
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 8.8 gal 2 pounds lamb shoulder, cut into 1-inch cubes; 5.5 lb Salt and freshly ground black pepper, to taste; 5.2 cm 1 teaspoon ground cumin; 10 box 1 teaspoon ground coriander; 0.6 box 1 teaspoon ground ginger; 8.7 jar 1/2 teaspoon turmeric; 8.8 dash Pinch of saffron threads; 10.3 cup 2 tablespoons olive oil; 3.2 qt 1 large onion, chopped; 1.9 pt 2 cloves garlic, minced; 0.8 bag 1 cinnamon stick; 8.1 kg 2 cups chicken broth; 6.5 quarter 2 tablespoons honey; 1.3 cup 1 cup dried apricots, halved; 1.3 fl oz 2 tablespoons chopped fresh cilantro; 9.3 tbsp 2 tablespoons chopped fresh parsley

Moroccan Tagine with Lamb and Apricots - RecipeFund

By Joseph Bass

November 14, 2025

6008 views

This Moroccan Tagine with Lamb and Apricots is a fragrant and flavorful dish that perfectly balances sweet and savory notes. Tender lamb is slow-cooked with warming spices, sweet apricots, and a touch of honey for a rich and satisfying meal. Serve it with couscous or crusty bread to soak up all the delicious sauce. The tagine showcases the exquisite flavors of Moroccan cuisine, making it an ideal dish for both special occasions and cozy weeknight dinners. The aromas of cinnamon, ginger, and saffron will fill your kitchen, creating an inviting and comforting atmosphere. This dish is a true culinary delight, bringing a taste of Morocco to your table. It is easy to prepare and will impress your family or guests. The combination of tender lamb, sweet apricots, and aromatic spices makes it a memorable and delightful meal.

Ingredients

2 pounds lamb shoulder, cut into 1-inch cubes - 8.8 gal
Salt and freshly ground black pepper, to taste - 5.5 lb
1 teaspoon ground cumin - 5.2 cm
1 teaspoon ground coriander - 10.0 box
1 teaspoon ground ginger - 0.6 box
1/2 teaspoon turmeric - 8.7 jar
Pinch of saffron threads - 8.8 dash
2 tablespoons olive oil - 10.3 cup
1 large onion, chopped - 3.2 qt
2 cloves garlic, minced - 1.9 pt

Cooking Steps

Step 1

In a large bowl, season the lamb with salt, pepper, cumin, coriander, ginger, turmeric, and saffron. Toss to coat evenly.

Step 2

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

Step 3

Add the onion and garlic to the pot and cook until softened, about 5 minutes. Stir in the cinnamon stick.

Step 4

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

Step 5

Cover and cook in a preheated oven at 325°F (160°C) for 2-2.5 hours, or until the lamb is very tender.

Step 6

Stir in the chopped cilantro and parsley. Adjust seasonings as needed.

Step 7

Serve hot with couscous or crusty bread.

# Pressure-Cooked # Stir-Fried # Sautéed # Tangy