Moroccan Spiced Lamb Tagine with Apricots and Almonds

Name: Moroccan Spiced Lamb Tagine with Apricots and Almonds
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Various
Ingredients: 2 lbs lamb shoulder, cut into 1.5-inch cubes; 3 tbsp olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 tbsp ground cumin; 1 tbsp ground cinnamon; 1.5 tsp ground ginger; 0.5 tsp cayenne pepper; 0.5 tsp saffron threads; 2 cups beef broth; 0.75 cup dried apricots; 0.5 cup roasted sliced almonds; 1 tbsp honey; 1 tbsp fresh lemon juice; 1 tsp salt; 0.5 tsp black pepper; 0.25 cup fresh cilantro, chopped; 2 carrots, cut into 2-inch pieces; 1 red bell pepper, cut into 1-inch pieces

Tender lamb braised with warm spices, dried apricots, and toasted almonds. A restaurant-quality Moroccan tagine ready in 90 minutes.

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🕐 Prep: 20 min | 🔥 Cook: 90 min | ⏱️ Total: 110 min

Moroccan Spiced Lamb Tagine with Apricots and Almonds

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Recommended Gear

Large heavy-bottomed Dutch oven or tagine

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Cutting board

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Sharp knife

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Ingredients

Servings 4

▸ 2 lbs lamb shoulder, cut into 1.5-inch cubes
▸ 3 tbsp olive oil
▸ 1 large yellow onion, diced
▸ 4 cloves garlic, minced
▸ 2 tbsp tomato paste
▸ 1 tbsp ground cumin
▸ 1 tbsp ground cinnamon
▸ 1.5 tsp ground ginger
▸ 0.5 tsp cayenne pepper
▸ 0.5 tsp saffron threads
▸ 2 cups beef broth
▸ 0.75 cup dried apricots
▸ 0.5 cup roasted sliced almonds
▸ 1 tbsp honey
▸ 1 tbsp fresh lemon juice
▸ 1 tsp salt
▸ 0.5 tsp black pepper
▸ 0.25 cup fresh cilantro, chopped
▸ 2 carrots, cut into 2-inch pieces
▸ 1 red bell pepper, cut into 1-inch pieces

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Instructions

Prep

1. Cut lamb into 1.5-inch cubes, removing excess fat. Dice the onion and mince garlic. Cut carrots into 2-inch pieces and bell pepper into 1-inch pieces.
2. Steep saffron threads in 2 tbsp warm water for 5 minutes.

Sear and Build

1. Heat olive oil in Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Working in two batches to avoid crowding, sear lamb for 3-4 minutes per side until deeply browned. Set aside on a plate.
3. Reduce heat to medium. Add diced onion and cook for 4 minutes, stirring occasionally, until translucent.
4. Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant.
5. Add cumin, cinnamon, ginger, and cayenne. Stir constantly for 30 seconds to bloom spices.

Braise

1. Return lamb to Dutch oven. Pour in beef broth and saffron with its steeping liquid.
2. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes.
3. Add carrots and apricots. Stir well and continue simmering, covered, for 25 minutes.
4. Add bell pepper. Simmer uncovered for 5 minutes until vegetables are tender.
5. Stir in honey and lemon juice. Season with salt and pepper to taste.
6. Top with fresh cilantro and roasted almonds just before serving.

Cook's Notes

💡 Saffron can be substituted with 0.5 tsp turmeric if unavailable—the depth won't be identical, but the warmth remains.
💡 Tagine tastes better the next day. Prepare up to 2 days ahead and reheat gently over low heat before serving.
💡 Serve over steamed couscous or with flatbread to soak up the sweet and savory sauce.