Lamb Tagine with Apricots is a traditional Moroccan dish that beautifully balances savory, sweet, and aromatic spices . Slow-braised lamb becomes meltingly tender as it simmers with dried apricots, cinnamon, saffron , and ginger , creating a sauce that’s rich, sweet, and warmly spiced. Typically cooked in a tagine pot but equally doable in a Dutch oven, this dish is deeply comforting and fragrant.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 2 hrsTotal Time 2 hrs 25 minsFor the Tagine
2 lbs lamb shoulder or leg, cut into 2-inch chunks
Salt and pepper, to taste
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 tsp ground cinnamon
1 ½ tsp ground ginger
1 tsp ground cumin
½ tsp ground turmeric
½ tsp sweet paprika
Pinch of saffron threads (optional, but authentic)
2 cups beef or lamb stock
1 stick cinnamon
1 bay leaf
For the Apricot Garnish
¾ cup dried apricots
1 ½ tbsp honey
1 tsp orange blossom water (optional)
1 tbsp butter
For Finishing
¼ cup blanched almonds, toasted
2 tbsp sesame seeds
Chopped fresh cilantro or parsley
Lemon zest or preserved lemon slivers (optional)
Brown the Lamb
1
Pat lamb dry and season with salt and pepper.
In a Dutch oven or tagine base, heat olive oil over medium-high.
Brown lamb in batches until deeply golden on all sides. Set aside.
Sauté the Base Aromatics
2
In the same pot, lower heat to medium. Add more oil if needed.
Sauté onion until translucent (5–7 minutes).
Add garlic , then stir in cinnamon, ginger, cumin, turmeric, paprika , and saffron . Cook until fragrant
Simmer the Tagine
3
Return lamb to the pot. Add stock , cinnamon stick , and bay leaf .
Bring to a gentle simmer. Cover and cook over low heat for 1½ to 2 hours , stirring occasionally, until lamb is tender and sauce is slightly reduced.
Prepare the Apricot Garnish
4
In a small saucepan, combine apricots , honey , butter , and just enough water to cover .
Simmer for 10–15 minutes , until apricots are plump and syrupy.
Stir in orange blossom water if using. Set aside.
Finish the Dish
5
When lamb is tender, uncover the pot and simmer uncovered for 15–20 minutes to concentrate the sauce.
Taste and adjust seasoning. Add a spoonful of honey if more sweetness is desired.
To Serve
6
Spoon lamb and sauce into a serving dish or tagine.
Top with glazed apricots, toasted almonds , sesame seeds , and herbs .
Serve with:
Variations
7
Add prunes or raisins along with apricots
Try with chicken thighs for a lighter version
Add chickpeas or caramelized onions for body
Pairing Suggestions
8
Wine: Grenache, Syrah, or a fruity Pinot Noir
Non-Alcoholic: Mint tea, spiced pomegranate juice, or orange blossom soda
Ingredients For the Tagine
2 lbs lamb shoulder or leg, cut into 2-inch chunks
Salt and pepper, to taste
2 tbsp olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 tsp ground cinnamon
1 ½ tsp ground ginger
1 tsp ground cumin
½ tsp ground turmeric
½ tsp sweet paprika
Pinch of saffron threads (optional, but authentic)
2 cups beef or lamb stock
1 stick cinnamon
1 bay leaf
For the Apricot Garnish
¾ cup dried apricots
1 ½ tbsp honey
1 tsp orange blossom water (optional)
1 tbsp butter
For Finishing
¼ cup blanched almonds, toasted
2 tbsp sesame seeds
Chopped fresh cilantro or parsley
Lemon zest or preserved lemon slivers (optional)
Directions Brown the Lamb
1
Pat lamb dry and season with salt and pepper.
In a Dutch oven or tagine base, heat olive oil over medium-high.
Brown lamb in batches until deeply golden on all sides. Set aside.
Sauté the Base Aromatics
2
In the same pot, lower heat to medium. Add more oil if needed.
Sauté onion until translucent (5–7 minutes).
Add garlic , then stir in cinnamon, ginger, cumin, turmeric, paprika , and saffron . Cook until fragrant
Simmer the Tagine
3
Return lamb to the pot. Add stock , cinnamon stick , and bay leaf .
Bring to a gentle simmer. Cover and cook over low heat for 1½ to 2 hours , stirring occasionally, until lamb is tender and sauce is slightly reduced.
Prepare the Apricot Garnish
4
In a small saucepan, combine apricots , honey , butter , and just enough water to cover .
Simmer for 10–15 minutes , until apricots are plump and syrupy.
Stir in orange blossom water if using. Set aside.
Finish the Dish
5
When lamb is tender, uncover the pot and simmer uncovered for 15–20 minutes to concentrate the sauce.
Taste and adjust seasoning. Add a spoonful of honey if more sweetness is desired.
To Serve
6
Spoon lamb and sauce into a serving dish or tagine.
Top with glazed apricots, toasted almonds , sesame seeds , and herbs .
Serve with:
Variations
7
Add prunes or raisins along with apricots
Try with chicken thighs for a lighter version
Add chickpeas or caramelized onions for body
Pairing Suggestions
8
Wine: Grenache, Syrah, or a fruity Pinot Noir
Non-Alcoholic: Mint tea, spiced pomegranate juice, or orange blossom soda
Lamb Tagine with Apricots
