Lamb Tagine with Apricots and Spiced Couscous Recipe
Introduction
Lamb tagine is a fragrant, tender stew packed with warming spices and sweet apricots. This Moroccan-inspired dish combines rich lamb with a blend of aromatic spices for a comforting meal perfect for family dinners or special occasions.
Ingredients
- 1.6 kg (3.2 lb) boneless lamb shoulder, trimmed and cut into 3.5 cm (1.5″) cubes (about 1 kg/2 lb after trimming)
- 1 kg (2 lb) lamb stewing meat or shoulder, trimmed and cut into 3.5 cm (1.5″) cubes
- 1 tsp cooking or kosher salt
- 1/2 tsp black pepper
- 3 tbsp canola oil
- 3 garlic cloves, finely minced
- 2 brown onions, diced into 1 cm (0.3″) cubes
- 1 1/2 tbsp tomato paste
- 2 tsp grated ginger
- 2 cinnamon sticks
- 2 1/2 cups low sodium chicken stock or broth
- 1 cup dried apricots, whole
- 2–3 tsp lemon zest (about 1 whole lemon)
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp ground cardamom
- 2 tsp turmeric powder
- 1 1/2 tsp fennel powder
- 1 tsp cayenne pepper (adjust for spice preference)
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp cooking or kosher salt
- 1/2 cup slivered almonds, toasted
- 1/2 cup coriander (cilantro) leaves, roughly chopped
- 1 1/2 batches plain couscous for serving
Instructions
- Step 1: Preheat your oven to 180°C (350°F) or 160°C fan.
- Step 2: In a bowl, mix together the ground coriander, cumin, cardamom, turmeric, fennel powder, cayenne pepper, ground cloves, ground ginger, and 1/2 tsp salt. Set this spice mix aside.
- Step 3: Toss the lamb cubes with 1 tsp salt and 1/2 tsp black pepper. Heat the canola oil in a large oven-proof Dutch oven over high heat. Brown the lamb in three batches, turning pieces to brown evenly, about 3 minutes per batch. Remove browned lamb to a bowl.
- Step 4: Reduce heat to medium-high. Add the diced onions and minced garlic to the pot and cook for about 3 minutes until softened. Stir in the tomato paste, grated ginger, cinnamon sticks, and the prepared spice mix. Cook, stirring constantly, for 1 1/2 minutes to release the flavors.
- Step 5: Pour in the chicken stock and stir, then return all the browned lamb to the pot.
- Step 6: Bring the mixture to a simmer. Cover with the lid and transfer to the oven. Cook for 45 minutes, then add the dried apricots. Cover and cook for another hour. Check halfway through to ensure the sauce hasn’t reduced too much; add 1/2 cup water if needed.
- Step 7: After cooking, the lamb should be tender. Stir in the fresh lemon zest gently to finish.
- Step 8: Serve the tagine hot over plain couscous, garnished with toasted slivered almonds and chopped coriander leaves.
Tips & Variations
- You can substitute dried apricots with pitted green olives for a savory twist.
- For a milder flavor, reduce or omit the cayenne pepper.
- Preserved lemon can replace fresh lemon zest for a deeper citrus flavor.
- Use a heavy-bottomed Dutch oven or tagine pot for even cooking and better heat retention.
- Toast almonds in a dry pan over medium heat until golden for extra crunch and flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if the sauce thickens too much. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of lamb for this tagine?
Yes, lamb shoulder or stew meat cut into cubes works best because they become tender and flavorful during slow cooking.
What can I serve with lamb tagine besides couscous?
Try serving it with rice, quinoa, or even warm flatbread to soak up the delicious sauce.
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Lamb Tagine with Apricots and Spiced Couscous Recipe
- Total Time: 2 hours 15 minutes
- Yield: 6 to 8 servings 1x
Description
This hearty and aromatic Lamb Tagine features tender cubes of lamb shoulder slow-cooked with a fragrant blend of Middle Eastern spices, dried apricots, and fresh lemon zest. The dish is enriched with a flavorful tomato and chicken stock base, finished with toasted almonds and fresh coriander, and served over fluffy couscous for a deliciously balanced meal.
Ingredients
Scale
Meat
- 1.6 kg (3.2 lb) boneless lamb shoulder, trimmed of fat and cut into 3.5 cm (1.5″) cubes (yields about 1 kg/2 lb after trimming)
- 1 kg (2 lb) lamb stewing meat or shoulder, trimmed of fat and cut into 3.5 cm (1.5″) cubes
Seasonings & Spices
- 1 tsp cooking/kosher salt (plus 1/2 tsp later)
- 1/2 tsp black pepper
- 3 tbsp canola oil
- 3 garlic cloves, finely minced
- 2 brown onions, diced into 1 cm (0.3″) cubes
- 1 1/2 tbsp tomato paste
- 2 tsp grated ginger
- 2 cinnamon sticks
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp ground cardamom
- 2 tsp turmeric powder
- 1 1/2 tsp fennel powder
- 1 tsp cayenne pepper (adjust for less spice if desired)
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
Liquids & Additions
- 2 1/2 cups low sodium chicken stock/broth
- 1 cup dried apricots, whole (can substitute olives for variation)
- 2 – 3 tsp lemon zest (from about 1 whole lemon; preserved lemon can be used as alternative)
Garnishes & Sides
- 1/2 cup slivered almonds, toasted
- 1/2 cup coriander/cilantro leaves, roughly chopped
- 1 1/2 batches couscous, plain or with added fruit and nuts if desired
Instructions
- Preheat Oven: Preheat your oven to 180°C fan / 350°F / 160°C (fan). This will allow the tagine to cook slowly and evenly during the final step.
- Prepare Spice Mix: Combine all the ground spices—coriander, cumin, cardamom, turmeric, fennel, cayenne, cloves, ginger—and set aside. This blend will infuse the lamb with rich, aromatic flavors.
- Brown the Lamb: Toss the trimmed lamb cubes with 1 tsp salt and 1/2 tsp black pepper. Heat canola oil in a large oven-proof dutch oven over high heat. Brown the lamb in three batches, ensuring pieces are colored on all sides (about 3 minutes per batch). Remove browned lamb and set aside in a bowl.
- Sauté Aromatics: Reduce heat to medium-high. Add diced onions and minced garlic to the pot and cook for about 3 minutes until soft. Stir in tomato paste, grated ginger, cinnamon sticks, and the prepared spice mix. Cook for 1 1/2 minutes, stirring constantly to toast the spices and develop flavor.
- Add Liquids and Lamb: Pour in the chicken stock and stir everything to combine. Return the browned lamb cubes to the pot, stirring to coat them in the sauce.
- Slow Cook in Oven (Phase 1): Bring the mixture to a simmer on the stovetop. Cover with the lid and transfer the pot to the preheated oven. Cook for 45 minutes to allow the lamb to tenderize gradually.
- Add Apricots and Continue Cooking (Phase 2): After 45 minutes, remove the pot briefly and stir in the whole dried apricots. Replace the lid and continue cooking in the oven for another hour. Check halfway through; if the sauce has reduced too much, add 1/2 cup water to maintain moisture.
- Finish with Lemon Zest: Test the lamb for tenderness—it should be very tender and flavorful. Gently stir in the lemon zest to brighten the dish and add fresh citrus notes.
- Serve: Spoon the lamb tagine over plain cooked couscous. Garnish generously with toasted slivered almonds and roughly chopped coriander leaves for added texture and freshness.
Notes
- You can substitute dried apricots with green or black olives for a different flavor profile.
- Preserved lemon can be used instead of fresh lemon zest for a more intense lemon flavor.
- Adjust cayenne pepper to control the heat level; reduce or omit if you prefer a milder dish.
- To toast almonds, dry roast them in a pan over medium heat until golden and fragrant, about 3-5 minutes.
- Checking the sauce halfway through cooking ensures it does not reduce too much; adding water helps maintain juiciness.
- This recipe is traditionally slow-cooked in an oven-proof pot which simulates the tagine method of cooking.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
Keywords: lamb tagine, Moroccan lamb, slow cooked lamb, spiced lamb stew, tagine recipe, couscous, North African cuisine
