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.
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.
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
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.
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.
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.
Spoon lamb and sauce into a serving dish or tagine.
Top with glazed apricots, toasted almonds, sesame seeds, and herbs.
Serve with:
Couscous or warm flatbread
Moroccan-style carrots or mint tea on the side
Add prunes or raisins along with apricots
Try with chicken thighs for a lighter version
Add chickpeas or caramelized onions for body
Wine: Grenache, Syrah, or a fruity Pinot Noir
Non-Alcoholic: Mint tea, spiced pomegranate juice, or orange blossom soda
4 servings