Moroccan Lamb Tagine with Buckwheat & Apricots

27 de out. de 2025

Moroccan Lamb Tagine with Buckwheat & Apricots

A fragrant and hearty one-pot stew featuring tender lamb, sweet apricots, and aromatic Moroccan spices, served over fluffy buckwheat for a complete, nutritious, and gluten-free meal.

When you crave something comforting yet exotic, this Moroccan Lamb Tagine delivers the perfect balance of savory and sweet. The tender pieces of lamb melt into a sauce perfumed with cumin, coriander, and cinnamon, while juicy apricots add a subtle fruitiness that makes every bite memorable.

Paired with nutty, gluten-free buckwheat, this dish transforms a traditional North African stew into a wholesome, modern meal. It's hearty enough for a weekend dinner yet simple enough to prepare on a cozy weeknight.

Serve it family-style, sprinkled with fresh cilantro, and let the aromas fill the room—this tagine is a feast for all the senses.

Ingredients

500g lean diced lamb (leg or shoulder, fat trimmed)
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons olive oil
400g chopped tomatoes
250ml gluten-free vegetable broth
100g dried apricots, halved
200g buckwheat groats
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Salt and freshly ground black pepper to taste
Fresh cilantro for garnish

Instructions

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb with salt and pepper, then add to the pot and brown on all sides. Remove the lamb and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the chopped onion until softened, about 5–7 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Stir in the turmeric, cumin, coriander, and cinnamon, and cook for 30 seconds to toast the spices.
Return the lamb to the pot. Add the chopped tomatoes, vegetable broth, and halved apricots. Bring to a simmer, then reduce the heat to low, cover, and cook for 45–50 minutes, or until the lamb is tender.
While the tagine simmers, cook the buckwheat. Rinse the buckwheat groats, then combine with 400ml of water or broth in a small saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until the liquid is absorbed.
Fluff the cooked buckwheat with a fork. Serve the lamb tagine over the buckwheat, garnished with fresh cilantro.

Tips & Substitutions

Make it vegetarian: Swap lamb for chickpeas or lentils for a plant-based alternative.
Flavor boost: Add a touch of preserved lemon or a pinch of saffron for extra Moroccan flair.
Storage tip: This stew tastes even better the next day—store leftovers in the fridge for up to 3 days or freeze for up to a month.