Warming Moroccan Lamb Tagine with Apricots and Almonds

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 10 minutes

Quick Ingredients

• 2.5 lb (1.1 kg) lamb shoulder, trimmed and cut into 1.5-inch cubes
• 2 tsp kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper, divided
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 2 medium carrots, sliced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/8 tsp cayenne pepper (optional, to taste)
• 1 cinnamon stick (optional but recommended)
• 2 cups (480 ml) low-sodium chicken or beef broth
• 1 cup (240 ml) crushed tomatoes (or tomato passata)
• 1 cup (150 g) dried apricots, halved
• 2 tbsp honey
• 2–3 tbsp sliced or slivered almonds, toasted
• 2–3 tbsp chopped fresh cilantro and/or flat-leaf parsley
• Cooked couscous, rice, or flatbread, for serving

Do This

• 1) Preheat oven to 325°F (160°C). Pat lamb dry, season with 1.5 tsp salt and 1/2 tsp pepper.
• 2) Brown lamb in 2 tbsp hot olive oil in a heavy pot or Dutch oven, in 2–3 batches. Set aside.
• 3) Add remaining 1 tbsp oil, sauté onion and carrots until softened. Stir in garlic, tomato paste, and all ground spices; cook until fragrant.
• 4) Pour in broth and crushed tomatoes, scrape up browned bits. Return lamb and any juices, add cinnamon stick. Bring to a simmer.
• 5) Cover and braise in oven 1 hour 15 minutes to 1 hour 30 minutes, until lamb is very tender.
• 6) Stir in apricots and honey. Simmer, covered, on stove 10–15 minutes to plump apricots and thicken sauce. Adjust salt and pepper.
• 7) Toast almonds in a dry pan. Serve tagine over couscous or rice, topped with almonds and fresh herbs.

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Why You’ll Love This Recipe

• Deeply warming spices and tender lamb make this a comforting, cold-weather one-pot meal.
• Sweet dried apricots and honey balance savory, aromatic flavors for a classic Moroccan-style tagine.
• Everything simmers in one pot, and it actually tastes better the next day, so it is perfect for make-ahead dinners.
• Flexible: serve with couscous, rice, or flatbread, and easily adapt the spice level and add-ins.

Grocery List

• Produce: 1 large onion, 2 medium carrots, 4 garlic cloves, fresh cilantro, fresh flat-leaf parsley, optional preserved lemon
• Dairy: Unsalted butter (for couscous or rice, optional)
• Pantry: Lamb shoulder, olive oil, kosher salt, black pepper, tomato paste, crushed tomatoes, low-sodium chicken or beef broth, dried apricots, honey, sliced or slivered almonds, ground cumin, ground coriander, ground ginger, sweet paprika, ground cinnamon, cinnamon stick, ground turmeric, cayenne pepper, optional saffron, couscous or rice or flatbread

Full Ingredients

For the Moroccan Lamb Tagine

• 2.5 lb (1.1 kg) boneless lamb shoulder, excess fat trimmed, cut into 1.5-inch (4 cm) cubes
• 2 tsp kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper, divided
• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and sliced into 1/4-inch (6 mm) rounds
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp sweet paprika (or smoked paprika for a deeper flavor)
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/8 tsp cayenne pepper, or to taste (optional for gentle heat)
• 1 cinnamon stick (about 3 inches / 7 cm), optional but recommended
• 1 pinch saffron threads, crumbled and soaked in 2 tbsp hot water for 5 minutes (optional)
• 2 cups (480 ml) low-sodium chicken or beef broth
• 1 cup (240 ml) crushed tomatoes or tomato passata
• 1 cup (150 g) dried apricots, halved
• 2 tbsp honey
• 1–2 tbsp finely chopped preserved lemon peel (rinsed), optional

For Serving

• Cooked couscous, rice, or warm flatbread
• 2–3 tbsp sliced or slivered almonds, toasted
• 2–3 tbsp chopped fresh cilantro leaves
• 2–3 tbsp chopped fresh flat-leaf parsley
• 1–2 tbsp unsalted butter for couscous or rice (optional)

Step-by-Step Instructions

Step 1: Prep the ingredients and preheat the oven

Preheat your oven to 325°F (160°C). This gentle heat will let the lamb become meltingly tender without drying out.

Pat the lamb cubes very dry with paper towels. This helps them brown instead of steam. Toss the lamb in a large bowl with 1.5 teaspoons of the kosher salt and 1/2 teaspoon of the black pepper until evenly seasoned. Set aside.

Finely chop the onion, slice the carrots, and mince the garlic. Halve the dried apricots, measure out your spices, and, if using, crumble the saffron threads into a small bowl with 2 tablespoons of hot water to bloom while you cook.

Step 2: Brown the lamb for deep flavor

Heat 2 tablespoons of the olive oil in a large, heavy-bottomed Dutch oven or wide oven-safe pot over medium-high heat. When the oil is hot and shimmering, add about one-third of the lamb in a single layer, without crowding. Brown on all sides, turning occasionally, for 6–8 minutes per batch until nicely caramelized. Transfer browned lamb to a plate and repeat with the remaining lamb, adding a little more oil if the pot seems dry.

Do not rush this step: good browning builds the rich, savory base of the tagine. Leave the browned bits stuck to the bottom; you will scrape them up in the next step.

Step 3: Build the aromatic base

Reduce the heat to medium. Add the remaining 1 tablespoon olive oil to the same pot if needed. Add the chopped onion and sliced carrots with a small pinch of salt. Cook, stirring often, until the onion is soft and lightly golden, about 6–8 minutes.

Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the tomato paste, ground cumin, coriander, ginger, paprika, ground cinnamon, turmeric, and cayenne (if using). Stir constantly for 1–2 minutes. The mixture should darken slightly and smell deeply aromatic as the spices toast and the tomato paste caramelizes.

Step 4: Deglaze and start the stew

Pour in the broth and crushed tomatoes (and the saffron with its soaking water, if using). Use a wooden spoon to scrape up all the browned bits from the bottom of the pot; they hold a lot of flavor. Add the cinnamon stick.

Return the browned lamb and any accumulated juices to the pot. Stir to combine and bring the mixture up to a gentle simmer over medium heat. Taste the liquid and add the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, or to taste.

Step 5: Braise low and slow in the oven

Once the mixture is gently simmering, cover the pot with a tight-fitting lid and transfer it to the preheated 325°F (160°C) oven. Braise for 1 hour 15 minutes to 1 hour 30 minutes, until the lamb is very tender when pierced with a fork.

Check once about halfway through: if the liquid seems low, stir and add a splash of broth or water. You want a rich, saucy consistency, not a dry stew.

Step 6: Add apricots and finish the sauce

Carefully remove the pot from the oven and place it back on the stove over low to medium-low heat. Stir in the halved dried apricots, honey, and the chopped preserved lemon peel (if using). If the sauce looks very thick, add a splash more broth or water; if it seems thin, leave the lid slightly ajar to let some liquid evaporate.

Simmer gently on the stovetop, covered, for 10–15 minutes. The apricots should plump up and become soft, and the sauce will thicken and become glossy. Taste and adjust seasoning with more salt, pepper, or a drizzle of honey if you prefer a sweeter balance.

Step 7: Toast almonds, garnish, and serve

While the tagine finishes, toast the almonds in a small dry skillet over medium heat, stirring often, until fragrant and lightly golden, 3–5 minutes. Immediately transfer to a small bowl so they do not burn.

Prepare couscous, rice, or warm flatbread for serving. For couscous, pour hot, lightly salted water or broth over it in a heatproof bowl (check package instructions for ratio and timing), cover, let sit, then fluff with a fork and stir in a knob of butter if you like.

To serve, spoon the lamb tagine over couscous or rice, making sure to include plenty of sauce and apricots. Sprinkle generously with toasted almonds and chopped fresh cilantro and parsley. Serve hot, with extra herbs and lemon wedges or preserved lemon on the side if desired.

Pro Tips

• Choose the right cut: Lamb shoulder is ideal; it has enough fat and connective tissue to become tender and silky during a long, slow braise.
• Dry meat = better browning: Pat the lamb very dry and do not overcrowd the pot. Browning in batches gives you deeper flavor.
• Adjust sweetness and spice: Start with 2 tablespoons honey and a pinch of cayenne; after simmering, taste and adjust to your preferred balance of sweet and heat.
• Let it rest: If you have time, let the tagine cool slightly and rest 15–20 minutes before serving. The flavors meld and the sauce thickens naturally.
• Even better the next day: This dish improves after a night in the fridge. The flavors deepen, and the lamb becomes even more tender.

Variations

• With chickpeas: Add one 15 oz (425 g) can of drained chickpeas during the final 15 minutes of cooking with the apricots for extra body and plant-based protein.
• Different meat: Substitute beef chuck for lamb and cook the same way, or use bone-in chicken thighs and reduce the oven braise time to about 45–50 minutes.
• No-fruit version: Omit the apricots and honey for a more savory tagine, and add olives and extra preserved lemon for a brinier, less sweet profile.

Storage & Make-Ahead

Allow the tagine to cool to room temperature, then transfer to airtight containers. Refrigerate for up to 3–4 days. Reheat gently on the stovetop over low to medium-low heat, adding a splash of water or broth if the sauce has thickened too much. This dish also freezes well: freeze in airtight containers for up to 3 months, then thaw overnight in the refrigerator before reheating. Cooked couscous or rice is best made fresh, but you can refrigerate leftovers for up to 3 days and reheat with a spoonful of water and a quick steam in the microwave or on the stove.

Nutrition (per serving)

Approximate values for 1 of 6 servings of lamb tagine (without couscous or rice): about 620 calories; 38 g protein; 38 g fat; 32 g carbohydrates; 4 g fiber; 13 g sugar; 720 mg sodium. Actual values will vary based on the exact ingredients and brands you use and whether you add extras like butter, chickpeas, or preserved lemons.