Mediterranean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Lamb Tagine with Apricots
A slow-cooked Moroccan savory stew featuring tender lamb and sweet fruit.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
In a large bowl, toss the lamb cubes with the ginger, cinnamon, coriander, turmeric, salt, and pepper until well coated. Let sit for 30 minutes at room temperature.
- 2
Heat the olive oil in a Dutch oven or traditional tagine over medium-high heat. Working in batches, sear the lamb cubes until browned on all sides (about 5-7 minutes per batch). Remove the lamb and set aside.
- 3
In the same pot, add the chopped onion and sauté for 5 minutes until soft. Add the minced garlic and cook for 1 more minute.
- 4
Return the lamb (and any accumulated juices) to the pot. Pour in the broth, bringing it to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
- 5
Reduce the heat to low, cover the pot tightly, and simmer gently for 1.5 hours, stirring occasionally.
- 6
Stir in the dried apricots. Cover and simmer for an additional 30 minutes, or until the lamb is meltingly tender and the sauce has thickened. Garnish with toasted blanched almonds before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving690
Calories
50 g
Protein
7 g
Carbs
51 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
A tagine is both the conical clay vessel and the slow-simmered Moroccan stew cooked inside it, where the tall lid traps steam and returns it to keep the meat moist over hours of gentle heat. The sweet-and-savory pairing of lamb with dried apricots traces to the medieval Arab and Andalusian kitchens that folded fruit and warm spice into meat dishes. It remains a celebratory dish in Morocco, the kind served to guests and at family feasts.
Listahan note
This version builds the spice base first by blooming it in oil, then braises low and slow so the lamb turns spoon-tender and the apricots melt into the sauce. It balances the sweetness with a finishing acid so it never tips into dessert.
Technique cues
- Brown the lamb in batches before the liquid goes in, since the seared crust is where most of the deep savory flavor in the finished sauce comes from.
- Bloom the spices in the hot oil for thirty seconds before adding liquid so they turn fragrant and lose their raw, dusty edge.
- Add the apricots partway through rather than at the start so they plump and soften without dissolving completely into the braise.
Kitchen flow
- Parallel prep
- While the lamb browns, slice the onion and measure the spices into one bowl so the base goes together without scrambling.
- Make-ahead
- The tagine tastes even better the next day; cook it fully, chill overnight, and the flavors deepen and the fat is easy to skim.
- Leftover move
- Shred leftover lamb and pile it into warm flatbread with yogurt and herbs for a quick wrap.
- Cleanup rhythm
- Use one heavy pot from browning through braising so the fond stays in the dish and cleanup is a single vessel.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
lamb shoulder
braising meat
Purpose: Shoulder has the connective tissue and fat that break down over a long braise into tender, silky meat.
Handling: Cut into large two-inch chunks, pat dry, and brown hard on all sides.
Adaptation: Lamb leg or even beef chuck works; bone-in pieces add extra body to the sauce.
dried apricots
sweet counterpoint
Purpose: Apricots are the signature of this tagine, melting into the sauce and balancing the savory spice with mellow sweetness.
Handling: Leave whole or halve and add midway so they plump in the braise.
Adaptation: Pitted prunes or dried figs give a similar sweet, jammy effect.
ground cinnamon
warm spice
Purpose: Cinnamon is central to the warm, fragrant spice profile that marks the dish as Moroccan.
Handling: Bloom in oil with the other spices for the deepest flavor.
Adaptation: A cinnamon stick added to the braise gives a gentler, infused version.
fresh ginger
aromatic warmth
Purpose: Ginger brings a bright pungent heat that lifts the rich lamb and sweet fruit.
Handling: Grate or mince finely and add to the onion base.
Adaptation: Half the amount of ground ginger works when fresh is not on hand.
onion
braising base
Purpose: Slowly softened onion forms the foundation of the sauce and adds natural sweetness.
Handling: Slice and cook gently until golden before the spices go in.
Adaptation: Shallots work for a slightly sweeter, more delicate base.
toasted almonds
crunch and garnish
Purpose: Almonds add a toasted crunch that contrasts the soft meat and fruit, a classic Moroccan finish.
Handling: Toast in a dry pan and scatter over just before serving.
Adaptation: Toasted slivered pistachios or, for nut allergies, toasted pumpkin seeds.
Technique notes
- If the sauce is thin at the end, lift the lid for the final twenty minutes and let it reduce to a glaze that coats the lamb.
- A spoon of honey plus a squeeze of lemon at the finish dials in the sweet-tart balance that defines a good tagine.
- Toasting whole cumin and coriander, then grinding them fresh, gives a noticeably more aromatic spice base than pre-ground tins.
Ingredient swaps
- Tree-nut-free direction
- Skip the almonds and finish with toasted pumpkin or sesame seeds for crunch without the nut allergen.
- Weeknight shortcut
- Use a pressure cooker to bring the lamb to tenderness in about forty-five minutes instead of a long oven braise.
- Leaner direction
- Swap lamb for skinless chicken thighs and shorten the braise; the apricot-spice sauce works beautifully with poultry.
Serve alongside
- Buttery couscous
- Saffron rice
- Cucumber and mint salad
- Warm khobz flatbread
- Moroccan mint tea
- Bold Syrah
- Pomegranate juice over ice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to four days in a sealed container; the flavor improves overnight. Reheat gently on the stovetop with a splash of water to loosen the sauce. It freezes well for up to three months and thaws best overnight in the fridge before a slow reheat.
Equipment
- Heavy Dutch oven or tagine
- Tongs for browning
- Microplane for ginger
- Wooden spoon
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