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Traditional Lamb Tagine with Apricots

This recipe for traditional Moroccan lamb tagine with apricots is perfect to feed a large crowd. In essence it's a stew that is cooked slowly in a tagine dish. The flavors of aromatic spices will fill your house with a wonderful aroma. Apricots and pistachios add a wonderful texture contrast.

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 8 servings
Calories: 275 kcal
Course: Main Course
Cuisine: Moroccan

Ingredients

Seasoning for marinade
  • 2 Tbsp olive oil
  • 3 cloves garlic minced
  • 3 tsp kosher salt
  • ½ tsp cracked pepper
  • 1 ½ tsp cinnamon
  • 2 tsp Coriander ground
  • 2 tsp paprika
  • 1 tsp ginger ground
Remaining ingredients
  • 3 lbs Lamb shoulder or leg cubed into 1" pieces
  • 1 onion large, sliced
  • 1 cup vegetable broth
  • 10 saffron threads
  • 2 Tbsp tomato paste
  • 2 tsp cornstarch
  • 4 cardamom pods
  • 2 Tbsp parsley chopped
  • 10 dried apricot slices cut in half
  • 3 Tbsp pistachios shelled
  • 2 baking potatoes sliced thin

Instructions

For the seasoning and marinating the lamb
    Cup of Yum
  1. In a small bowl mix together all the spices.Place the cut up lamb in a glass dish, and drizzle with the olive oil. Mix in thoroughly with your hands.
  2. Evenly sprinkle with the spice mixture, and again, mix thoroughly with your hands. Place in the refrigerator for 3 hours or overnight. 
To prepare the lamb.
  1. Place the onions on the bottom of the tagine dish, and sprinkle with salt. Sweat them down for about 20 minutes on medium.
  2. Slowly, add the meat, and break up any pieces that are stuck together.
  3. Cook for about 20 minutes, uncovered, and stirring often. 
  4. In a bowl, whisk together the broth, tomato paste, and cornstarch, and add to the meat. Add the saffron to the tagine. Stir to combine.
  5. Wrap the cardamom pods in a piece of cheesecloth and tie with a piece of twine. Add to the meat and broth mixture. 
  6. Stir in the apricots and pistachios.
  7. Cover, and cook for 1 hour on low.  Feel free to ladle out and excess liquid, keep it warm and save for later when serving.
  8.  Line with the potatoes forming concentric circles over the simmering lamb.
  9. Cover again, and cook for an additional 30 minutes, or until the potatoes are soft.  Sprinkle the parsley on top.

Notes

  • Yes, you need to cure the tagine before you use it the first time.  Soak the tagine  submerged in water for 24 hours. Remove it from the water, dry it off with a towel and then rub olive oil by hand on the inside of the base and lid. Place the tagine in a cold oven and set to 225°F for 2 hours and then turn off and let the oven cool completely. The heat will dry out the water and draw in the olive oil to season the clay vessel. Always wash the tagine by hand and do not soak in soapy water.
  • If you have an electric or non-flame type stove, yes place it on the burner. If you have a gas stove you need to place it on a metal heat diffuser.
  • Once the stew has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.
  • Yes, you must completely cool the stew before freezing. Store in airtight containers for up to one month. Remove the potatoes before freezing. Those will have an unpleasant texture when thawed.
  • Traditionally you would serve couscous. You could also serve tabouleh, parsley salad, basmati rice or pita bead.
  • Yes, marinate all the meat for at least three hours then add all the ingredients except the potatoes and parsley to the slow cooker and heat on high. Once the meat is tender in about 2 hours add the potatoes and parsley to the top in layers and continue cooking on high until the potatoes are tender. Check them with a fork.
  • You can use the slow cooker mode and use the slow cooker method above. Be sure you set the vent to open, press the slow cook button and set on high. You will need to add about 30 minutes to the cook time compared to a slow cooker on high.
  • Sauté the onions in the pan on medium heat, add the meat and brown it. Add the rest of the ingredients except the potatoes and parsley. Place in a 300°F oven for 1 hour covered or unit the lamb is tender. Check the liquid level after 30 minutes and add water if needed. The lamb should be simmering in liquid. When the lamb is tender, add the potatoes in a layer to the top and place back in the oven until they are tender.

Nutrition Information

Calories 275kcal (14%) Carbohydrates 21g (7%) Protein 24g (48%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 68mg (23%) Sodium 1101mg (46%) Potassium 776mg (22%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 870IU (17%) Vitamin C 7.8mg (9%) Calcium 48mg (5%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 275

% Daily Value*

Calories 275kcal 14%
Carbohydrates 21g 7%
Protein 24g 48%
Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 68mg 23%
Sodium 1101mg 46%
Potassium 776mg 17%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 870IU 17%
Vitamin C 7.8mg 9%
Calcium 48mg 5%
Iron 3.3mg 18%

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