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🇲🇦 Morocco · Moroccan

Moroccan Lamb Tagine with Apricots

Slow-braised lamb with ras el hanout, dried apricots and blanched almonds — the fragrance does half the work.

Time
2 hr 30 min
Serves
6
Difficulty
medium
Rating
4.8 (1,284)
  • dairy-free
  • high-protein
Moroccan Lamb Tagine with Apricots

Why this dish works

In Fez, a tagine is never rushed. The conical lid returns every drop of steam to the pot, so the lamb cooks in its own perfume. Apricots are a Berber touch — sweetness to balance the warm spice.

Method

  1. 1

    Season and sear

    Toss the lamb with ras el hanout, ginger and a good pinch of salt. Sear in batches in a heavy casserole until deeply browned — crowding the pan steams the meat instead of colouring it.

  2. 2

    Build the base

    Soften the onions in the same pot for 10 minutes, add garlic and the cinnamon stick, then return the lamb with the saffron and stock.

  3. 3

    Braise low and slow

    Cover and cook at a bare simmer for 1 hour 45 minutes, until the lamb yields to a spoon. Top up with a splash of water if it looks tight.

  4. 4

    Sweeten and reduce

    Stir in the apricots and honey and cook uncovered for 20 minutes so the sauce thickens and glosses.

  5. 5

    Finish

    Scatter over toasted almonds and the herbs. Serve with couscous or warm flatbread.

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