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4.8 from 48 votes

Lamb Tagine with Apricots

Lamb tagine is a thick, savory Moroccan stew simmered in North African spices and topped with crunchy almonds and sweet dried apricots.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
Servings: 4
Calories: 386 kcal
Course: Main Course
Cuisine: Moroccan , North African

Ingredients

  • 1 tbsp olive oil (See Note 1)
  • 1 tbsp butter (See Note 1)
  • 2 tbsp blanched almond slivers
  • 2 Red Onions diced
  • 3 cloves garlic minced
  • 2 tbsp ginger paste
  • pinch saffron threads
  • 2 cinnamon sticks
  • 2 tsp coriander seeds crushed
  • 2 lbs Lamb shoulder or leg cubed
  • 8 dates seeded
  • 8 dried apricots
  • 1 orange (See Note 2)
  • 2 tbsp honey
  • 1/2 tsp ras el hanout optional
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

Tagine
    Cup of Yum
  1. Heat the butter and oil in a tagine (See Note 3), or heavy Dutch oven. Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and cook over low heat until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Sauté for 4 minutes.
  2. Next pour enough water in to cover the meat and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until meat is tender.
  3. Add the dates, apricots and orange peel or zest, stir to mix and cover. Simmer for 20 minutes.
  4. Stir in the honey and ras-el-hanout (optional) and simmer another 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, allow to simmer and thicken with lid off for 5 minutes, or add some water if necessary.
  5. Top with chopped cilantro and serve along side couscous and bread of choice.
Instant Pot
  1. Use the Saute setting and melt the butter and oil. Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and cook until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Pour 1 cup water over meat, close the lid and choose Stew setting.
  2. Do a Quick Release and add the dates, apricots, orange peel or zest, honey, ras-el-hanout and choose the Saute setting for 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, choose the Saute setting for another 5 minutes or as needed.
  3. Top with chopped cilantro and serve along side couscous and bread of choice.

Notes

  • strips of orange peel, no white part OR 1 tablespoon orange zest.
  • A Dutch oven or a heavy-bottomed pot with a tight-fitting lid can be used instead of a tagine for similar slow-cooking results.
  • You can also substitute the oil and butter for 2 tablespoons ghee.
  • I use a vegetable peeler and get 4 strips of orange peel, no white part OR 1 tablespoon orange zest.
  • Be sure to have cured your tagine prior to it's first use (good post here) and use a diffuser between the tagine and the heat source, be it flame electric burner.
  • A Dutch oven or a heavy-bottomed pot with a tight-fitting lid can be used instead of a tagine for similar slow-cooking results.

Nutrition Information

Calories 386kcal (19%) Carbohydrates 41g (14%) Protein 31g (62%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 92mg (31%) Sodium 401mg (17%) Potassium 848mg (24%) Fiber 5g (20%) Sugar 32g (64%) Vitamin A 650IU (13%) Vitamin C 22mg (24%) Calcium 93mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 386

% Daily Value*

Calories 386kcal 19%
Carbohydrates 41g 14%
Protein 31g 62%
Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 92mg 31%
Sodium 401mg 17%
Potassium 848mg 18%
Fiber 5g 20%
Sugar 32g 64%
Vitamin A 650IU 13%
Vitamin C 22mg 24%
Calcium 93mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.