Name: Lamb Tagine with Apricots
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Servings
Ingredients: 1 ½ pounds boneless lamb shoulder or neck; 1 large onion, chopped; 4 cloves of garlic, minced; 1 can (28 oz) crushed tomatoes; 1 cup dried prunes, pitted; 1/2 cup chopped fresh parsley; 1/2 cup dried chopped apricots; 2 tsp ground cumin; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp cayenne pepper; Salt, to taste; 2 tbsp olive oil; 2 cups chicken broth; 2 tbsp chopped fresh parsley; 2 tbsp chopped fresh rosemary; 1/4 cup honey

Lamb tagine, a spicy and aromatic North African stew originating from Morocco, is a perfect comfort food. The mixture of savory lamb, tender vegetables, and fragrant spices fills the senses with an incredible aroma, inviting you to indulge in a truly decadent meal.

Similar in conception to many of our other Moroccan-inspired recipes, See Related Recipe this tagine capitalizes on the charm of slow-cooked flavors to deliver a unique and satisfying experience that will leave you yearning for more.

Why This Recipe Works

Our lamb tagine builds upon ancient traditional techniques and Moroccan flavors, is expertly designed to prepare large servings quickly and tastefully.
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The lamb’s mellow flavor makes this hearty North African-inspired dish universally enjoyable and aged to perfection.

Key Ingredients

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Recipe Courtesy of Our Kitchen

Lamb Tagine with Apricots

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 ½ pounds boneless lamb shoulder or neck

1 large onion, chopped

4 cloves of garlic, minced

1 can (28 oz) crushed tomatoes

1 cup dried prunes, pitted

1/2 cup chopped fresh parsley

1/2 cup dried chopped apricots

2 tsp ground cumin

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp cayenne pepper

Salt, to taste

2 tbsp olive oil

2 cups chicken broth

2 tbsp chopped fresh parsley

2 tbsp chopped fresh rosemary

1/4 cup honey

Directions

Heat oil in a large Dutch oven over medium heat. Add the chopped onion and cook until the onion has caramelized, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.

Add the chopped lamb to the pot, Cook the lamb for about 5-7 minutes on each side or until it is browned. Add the olive oil, and cook for an additional 2-3 minutes. Add the chicken broth and turn the heat to high. Bring the mixture to a boil, then cover and transfer to the oven and cook for about 20-25 minutes or until the meat is tender.

Stir in the cumin, cinnamon,ginger, and cayenne pepper. Cook for 1 minute. Then, stir in the honey and let it melt. Serve hot, garnished with chopped parsley and rosemary.

Transfer lamb to a separate plate. Allow the tagine to cool slightly before serving.

Once cooled, refrigerate tagine for at least 30 minutes before serving. Garnish with parsley and serve with your choice of rice or couscous.

Storage & Reheating

Tagine can be refrigerated for up to 3 days. To reheat, transfer the tagine to a saucepan over medium heat, and cook, covered, until the lamb is warmed through. May be frozen for up to 6 months. Thaw in the refrigerator overnight and reheat the same way.