Name: Moroccan Lamb Tagine with Apricots and Almonds
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Cuisine: Moroccan
Ingredients: 2 lbs lamb shoulder or leg, cut into 1.5-inch cubes; 2 tbsp olive oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp turmeric; 1/2 tsp paprika; 1/4 tsp ground cloves; 1/2 tsp salt; 1/2 tsp black pepper; 2 cups beef or chicken broth; 1 cup dried apricots; 1/4 cup raisins or dried cranberries (optional); 1/4 cup blanched almonds, lightly toasted; 1 tbsp honey; 1 cinnamon stick; 2 tbsp chopped cilantro or parsley (for garnish)

Moroccan lamb tagine with apricots and almonds is a fragrant, slow-cooked dish that’s both savory and slightly sweet. I love how the tender lamb absorbs the warmth of spices like cinnamon, ginger, and cloves, while the apricots and honey add a gentle sweetness. The almonds bring crunch, making each bite full of texture and flavor.

Why You’ll Love This Recipe

I like this recipe because it feels comforting and exotic at the same time. The balance of spices, dried fruits, and tender lamb makes it perfect for special dinners or family gatherings. I enjoy serving it with couscous or warm flatbread to soak up the rich sauce. The aroma while it cooks always fills my kitchen with warmth and anticipation.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 lbs lamb shoulder or leg, cut into 1.5-inch cubes
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups beef or chicken broth
1 cup dried apricots
1/4 cup raisins or dried cranberries (optional)
1/4 cup blanched almonds, lightly toasted
1 tablespoon honey
1 cinnamon stick
2 tablespoons chopped cilantro or parsley (for garnish)

Directions

I start by heating olive oil in a large heavy pot or tagine over medium heat. I brown the lamb cubes on all sides, then set them aside.
In the same pot, I sauté the onion until soft and golden, then stir in the garlic.
I add cinnamon, ginger, turmeric, paprika, cloves, salt, and pepper, cooking briefly until fragrant.
I return the lamb to the pot, pour in the broth, and add the cinnamon stick. I bring it to a simmer.
I cover and let the tagine cook gently over low heat for about 1 ½ to 2 hours, until the lamb is very tender.
About 20 minutes before the end of cooking, I stir in the apricots, raisins (if using), and honey, letting them plump and flavor the sauce.
Once done, I remove the cinnamon stick, adjust seasoning, and sprinkle toasted almonds and fresh cilantro or parsley on top before serving.

Servings and Timing

This recipe makes about 6 servings. Preparation takes 20 minutes, and cooking time is 1 hour 45 minutes to 2 hours, making the total time about 2 hours 10 minutes.

Variations

Sometimes I add prunes instead of apricots for a deeper sweetness. I also like tossing in a pinch of saffron for extra fragrance. For a spicier version, I add a pinch of cayenne or harissa paste. If I want a lighter dish, I replace lamb with chicken thighs.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even more delicious the next day. To reheat, I warm it gently on the stovetop over low heat. This dish also freezes well for up to 2 months.

FAQs

Can I make this dish without a tagine?

Yes, I often cook it in a Dutch oven or heavy pot with great results.

What’s the best cut of lamb for tagine?

I prefer shoulder or leg because they become tender and flavorful with slow cooking.

Can I use fresh apricots instead of dried?

Yes, but dried apricots give a sweeter, more concentrated flavor.

How do I prevent the lamb from drying out?

I cook it slowly over low heat and make sure there’s enough liquid in the pot.

Can I make this recipe ahead of time?

Yes, the flavors develop beautifully overnight, so it’s great for meal prep or entertaining.

What can I serve with lamb tagine?

I usually serve it with couscous, rice, or warm flatbread to soak up the sauce.

Can I replace lamb with beef?

Yes, beef works well, though it may take a little longer to become tender.

Do I need to toast the almonds?

I like toasting them because it adds a nutty crunch, but I can skip it if pressed for time.

Can I make this dish spicier?

Yes, I add cayenne, chili flakes, or harissa paste to increase the heat.

How thick should the sauce be?

I prefer it rich and slightly thick, so if it’s too watery, I let it simmer uncovered for a few extra minutes.

Conclusion

Moroccan lamb tagine with apricots and almonds is one of my favorite slow-cooked dishes. I love the tender meat, sweet fruit, and fragrant spices that create a harmony of flavors. It’s a dish that feels both comforting and festive, making it perfect for sharing with family and friends around the table.