Moroccan Lamb Tagine with Apricots – Sweet & Savory North African Masterpiece

North African cuisine is known for its bold spices, slow cooking and unforgettable balance of sweet and savory. The Moroccan Lamb Tagine with Apricots is a perfect expression of that legacy tender lamb simmered in a spiced tomato broth, punctuated with honeyed dried fruit and garnished with toasted almonds and herbs.

Whether you cook it in a traditional tagine or a Dutch oven, this dish is more than a meal, it’s a sensory journey.

Ingredients (Serves 4–6)

1 kg lamb shoulder or shanks, cut into large chunks
2 tbsp olive oil
1 large onion, thinly sliced
4 cloves garlic, minced
2 cm piece fresh ginger, grated
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp cumin seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
½ tsp turmeric or pinch of saffron threads
½ tsp paprika
½ tsp black pepper
1 cinnamon stick
2 tbsp tomato paste
1 cup beef or vegetable broth
¼ cup preserved lemon strips (optional, for brightness)
¼ cup dried apricots, halved
2 tbsp honey or date syrup
2 tbsp blanched almonds, toasted

Fresh coriander (cilantro) and parsley, chopped, for garnish
Sesame seeds, for sprinkling
Salt, to taste

Instructions

1. Brown the Lamb:

In a tagine or heavy-bottomed pot, heat olive oil over medium heat. Brown the lamb in batches until golden on all sides. Remove and set aside.

2. Sauté Aromatics:

In the same pot, sauté onions until translucent (about 5 minutes). Add garlic and grated ginger; cook for another minute.

3. Bloom the Spices:

Add ground cinnamon, ground ginger, turmeric, paprika, black pepper, cumin, coriander, and the cinnamon stick. Stir and toast until fragrant—about 30 seconds.

4. Build the Sauce:

Stir in tomato paste and return the lamb to the pot. Pour in broth, scraping the bottom to release flavorful bits. Bring to a gentle simmer.

5. Slow Cook:

Cover and reduce heat to low. Simmer for 1½ to 2 hours, until lamb is fork-tender and sauce has reduced.

6. Add Fruit & Sweetness:

Stir in apricots, honey (or date syrup), and preserved lemon (if using). Simmer uncovered for 10–15 minutes to thicken sauce and plump the fruit.

7. Finish & Garnish:

Taste and adjust salt. Remove the cinnamon stick. Transfer to a serving platter and top with toasted almonds, fresh herbs, and sesame seeds.

8. Serve:

Enjoy with warm couscous, flatbread, or a side of steamed root vegetables.

Tips & Variations

Marinate Ahead: For deeper flavor, marinate lamb overnight in yogurt, lemon juice, and spices.
Cook Slowly: If using a ceramic tagine, keep heat very low to prevent cracking.
Add Vegetables: Chunked carrots or sweet potatoes added midway add sweetness and color.
Floral Finish: A dash of rosewater stirred in at the end adds a traditional Moroccan flourish.
Better Next Day: Leftovers are even better after the flavors meld.