Moroccan Lamb Tagine with Apricots & Almonds

27 de out. de 2025

Moroccan Lamb Tagine with Apricots & Almonds

A fragrant and hearty Moroccan-inspired stew, featuring tender lamb slow-cooked with sweet apricots and aromatic spices.

There’s something magical about the aroma of a slow-cooked Moroccan tagine wafting through your kitchen. The combination of tender lamb, sweet apricots, and warm spices creates a symphony of flavors that is equal parts exotic and comforting.

This dairy-free lamb tagine is a celebration of balance — the sweetness of fruit, the depth of spices, and the savory richness of the meat. It’s the kind of dish that brings people together, perfect for a cozy family dinner or a special weekend meal.

Serve it with fluffy couscous or warm flatbread to soak up the golden sauce, and you’ll have a meal that feels like an escape to the heart of Marrakech.

Ingredients

600g lean lamb shoulder or leg, cubed
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
0.5 tsp cinnamon
500ml low-sodium vegetable broth
150g dried apricots, halved
50g sliced almonds, toasted
Salt and freshly ground black pepper to taste
1 handful fresh cilantro, chopped (for garnish)

Instructions

Pat the lamb cubes dry and season generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb in batches to ensure a good sear, then remove from the pot and set aside.
Reduce the heat to medium, add the chopped onion to the pot, and sauté for 5–7 minutes until softened and translucent.
Add the minced garlic and grated ginger, cooking for another minute until fragrant. Stir in the cumin, coriander, turmeric, and cinnamon, toasting the spices for 30–60 seconds.
Return the browned lamb to the pot. Pour in the vegetable broth, scraping any browned bits from the bottom. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it cook gently for 60–75 minutes, or until the lamb is tender and easily pulls apart.
Stir in the halved dried apricots and continue to simmer, uncovered, for another 10–15 minutes to allow the sauce to thicken slightly.
Taste and adjust seasoning with salt and pepper if needed. Serve the tagine hot, garnished with toasted almonds and fresh cilantro.

Tips & Substitutions

Make it ahead: This tagine tastes even better the next day as the flavors deepen overnight.
Swap the protein: Try using chicken thighs or even chickpeas for a lighter or vegetarian variation.
Spice adjustment: For a touch of heat, add a pinch of chili flakes or harissa paste while simmering.

Nutrition

Calories: 2210 kcal (total recipe)

Fat: 113g
Carbohydrates: 125g
Fiber: 20g
Protein: 150g

Whether you’re exploring Moroccan cuisine for the first time or revisiting a beloved classic, this lamb tagine promises to delight. Gather your ingredients, let the spices work their magic, and share this comforting dish with those you love.

Give it a try today — and don’t forget to share your creation with friends and family!